Vegetable tacos are something that I started making seriously this summer during grilling season and because they are so delicious, have become a regular quick dinner chez nous. Since I first posted about them back in October, I have formulated a strategy for making them that I will outline below, using vegetables that I prepared stovetop.
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| Vegetable Tacos |
As I have been experimenting with dozens of veggie tacos, I have fallen into a procedure which involves mixing cooked ingredients with raw ingredients just before serving. This yields a warm, but super fresh taco.
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| Preparing the Raw Ingredients |
In a large bowl, I mix the raw ingredients: green onion, cilantro, tomatoes, cotija, and finely minced chipotle. In season, I would likely include raw corn in this mix.
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| Searing the Cooked Ingredients |
For the cooked ingredients, which I grill in good weather, the mix varies depending on what I have on hand. This pan contains onions, poblanos, yellow squash, and asparagus. Almost anything goes in veggie tacos and I have used eggplant, zucchini, and green beans this past summer. To mimic the intense cooking on the grill, sear the veggies hard if you are using a pan.
When the veggies are done, mix them immediately with the raw ingredients and season to taste with salt and spice. Serve with slices of lime on warm corn tortillas.
Although veggie tacos don't sound all that great, I assure you that they are delicious and addictive.
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