Saturday, May 16, 2009

Vegetarian Tacos

Dinner discussion went as follows:
Me: Guacamole sounds good
Chris: Tacos?
Me: Too heavy, how about vegetarian tacos

So we went to the store and bought some avocados, zucchini, shiitake mushrooms, taco seasoning, lettuce, red and yellow bell peppers, lime, and flour tortillas (I didn't want to fry the corn tortillas).

We thought we had onions but it turned out we only had giant shallots.

I julienned the zucchini, chopped the garlic, shallots, and shiitake, and then cut the peppers in half and stuck them under the broiler till the skin was black. When I took out the peppers we stuck them in a paper bag and sealed it for a few minutes till I could peal the skin off. Then I julienned the peppers too. I sauteed each veggie individually so they would have the best possible texture, but I used the same pan. First I did the shiitake with a tiny bit of olive oil (these seemed to need much less oil than portabellos). I added about two tsp of taco seaoning and when they were almost finished I added a bit of garlic and salt. I did the same thing for the zucchni but I also added a bit of shallot, maybe 1tsp right at the end to brighten them up, I think thay got more like 3tsp taco seasoning. Then I just added the peppers to the pan and their water content helped to pull up some of the fond in the pan so I didn't season them further.

Chris cut some lettuce, shredded some cheese, and made a box of rice with tomatoes and beans. He also made some killer guacamole with two delicious avocados, 1 lime, about 1tbsp cilantro (I'm not much of a fan), one large diced shallot, salt, pepper, and a dash of cumin.

We assembled the tacos, and I added my favorite hot sauce, Tapatio, and voila!

Vegetarian Tacos (Photo by Chris)


These were so yummy we forgot salsa and sour cream all together!

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