Veggie Soft Tacos - You will not miss meat on these ones - Promise!





My hubby and I long for Taco Tuesday at Mexican joints, but it is hard to find places that serve Veggie tacos. So here are some ideas if you are like me and want to keep the tradition. You can have a margarita with these or beer. Or do like I do, just have wine!
You can make these with any veggies you have in your fridge. I sometimes use carrots (specially the colorful ones that you can find everywhere in California), sweet potatoes, yams, mushrooms, etc etc

Ingredients:


Organic corn tortillas (or any tortillas you like)
1/2 package of crumbled Cotija Mexican Cheese (or feta)
2 medium yellow potatoes
2 yellow zucchinis
3 asparagus chopped
1 bunch of kale, sliced with ribs removed
A few sprigs of rosemary and 1/2 bunch of  parsley finely chopped
1/2 onion and 3 garlic cloves chopped small
salt, pepper to taste
1 table spoon of coconut oil and olive oil
dash of turmeric and cumin

Preparation:


Saute the 1/2 of onions in the olive oil until translucent (a few mins), add 1/2 garlic and cook for another minute.
add the potatoes and rosemary
salt and pepper to taste
cook covered till soft

Saute the remainder of onions and garlic in the coconut oil
add the asparagus and cook for one minute
add the zucchini and cook for another minute
add the kale and the turmeric and cumin
cook for another minute and remove from heat

Sauces

Avocado cream sauce : In a the food processor put in 2 medium to large avocados (peeled and de-seeded), 1 table spoon of mayo, 1/2 cup of Greek yogurt, salt and pepper to taste.
Drizzle olive oil and juice of one lemon. Add 1/2 bunch of cilantro. Pulse it together till creamy.

Chipotle sauce: In the food processor put in 1-2 chipotle peppers (you can buy it in small cans in the grocery store). They are quite hot so start with one and add more if you want. 1 table spoon of mayo, 1/2 cup of Greek yogurt, salt and pepper to taste. Drizzle olive oil and juice of one lemon.

Serve the tacos with sauces and cheese.
I like to pair one type of veggie with one sauce and the other one with the other type. But the sky is the limit: You can pile all the veggies and both sauces in one single taco if that is what your heart wishes for.

Buen Provecho!






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