Lauren’s Kitchen: Veggie Tacos
June 8, 2015
Honestly, dinner can’t get much easier than this recipe from Simply Recipies and once you have the basics down you can switch out the veggies based on what you have on hand. I chose this because I happen to love to feature the baby squash that are readily available now. I would start out this meal with a raw gazpacho soup or a jicama and avocado salad.
Here’s what you will need to assemble this dinner in a snap—my personal substitutions/additions are in italics.
Ingredients:
Olive oil or coconut oil
1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
1/2 medium onion, chopped
1 garlic clove, chopped
1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
Salt
Pinch of ground cumin
Pinch of ground oregano
1 small to medium tomato, chopped
4 organic corn tortillas or Almond Flour Tortillas
Daiya Brand Cheese or better yet, sliced avocado
A few sprigs of fresh cilantro, chopped
I also enjoy this combination with thin slices of portbello mushroom, sweet red pepper and fresh spinach. Cooking instructions provided here.
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