I’ll admit it. I love meat. Growing up in the midwest, I am a total “meat and potatoes” girl, and veggies have been a slow and sometimes reluctant addition to my diet over the last 10 years or so. Meatless MEALS were crazy to even think about–until recently. Portobello mushrooms are the vegetarians’ steak for good reason, and they are absolute perfection on tacos. Have I mentioned I love Mexican food too? Vegans, you could even take my taco prep into your territory by simply eliminating the cheese and choosing vegan tortillas. Seriously, this is so easy the word "recipe" barely counts.
3 large portobello caps, sliced
1 zucchini, sliced
1/4 cup chopped red pepper
3 smashed garlic cloves
1/2 cup chopped red onion
1 teaspoon paprika
1 teaspoon chili powder
salt and pepper to taste
1 tablespoon olive oil
Sauté your crushed garlic in the olive oil until fragrant. Add the sliced mushrooms and onions and sauté for 3 or 4 minutes, then add the rest of your veggies and all seasonings. Continue to cook until the mushrooms darken and the zucchini and onions are done to your liking. It really couldn’t be simpler!
For taco fixings, I love to use sliced radish to give it crunch and zing, as well as spinach instead of lettuce (this time I only had red lettuce in the fridge, which was also delicious). I added a bit of sliced avocado and Trader Joe’s Quattro Formaggio blend–yes, it’s technically Italian, but it is just crazy good–so full of flavor that you don’t need a ton of cheese.
And my favorite taco trick is to heat the tortillas on my gas oven–it gives them a tiny bit of char and gives them the feel of fresh restaurant tortillas! Simply place right on top of your burner on medium heat for about a slow count of five, then flip with tongs and do another slow count of five. I do NOT, however, recommend trying to photograph this, like I did. Um . . . fire and one-handed photography do not mix.
I served my veggie tacos with a bit of brown rice with some spices added to the cooking water and black beans, and with my other favorite Mexican-inspired food. Street corn on the cob–which is just regular corn on the cob with approximately 200 times more flavor, thanks to a brush with melted butter flavored with salt, garlic, cumin, and paprika and a bit of cheese. You can also do it with mayo, but I prefer the alternative. Again–I’m from the Midwest. We LURVE our corn on the cob.