Vegetarian Tacos with Avocado Cream

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I am claiming that these tacos turned out so well because I wasn’t the only one making them. My husband, Corbin, and I decided that we wanted to experiment with veggie tacos, so he manned the veggies and I took care of the avocado cream and toppings.

Let’s just say that this is probably my new favorite recipe. Corbin agrees.

Veggies

  • 1 zucchini, cubed
  • 1 yellow squash, cubed
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • (all of these spices are really to taste, so if you like it flavorful and spicy, add more)
  • juice of 1/2 lime
  • salt and pepper
  • 1/2 onion, diced
  • 1/2 green bell pepper, sliced
  • 1 garlic clove, minced
  • Grapeseed or olive oil

Cream

  • 1 avocado, peeled and cored
  • 1-2 T chopped cilantro
  • 1-2 T goat cheese
  • 1/2 jalapeno
  • juice of 1/4 lime
  • salt and pepper

Heat up two skillets, one large and one small. Add grapeseed oil or olive oil to both on medium heat.
In one, add both squashes, seasonings, and lime juice.
In the other, add onion, pepper, garlic, and salt and pepper.

The veggies in the large skillet might take a little longer to cook, maybe 10-15 minutes depending on your stove, and the peppers about 5-10 minutes to get a slight sear.

Set both aside when ready.

For the cream, blend all ingredients together in a food processor.

Assemble ingredients in your favorite tortillia and voila! Food’s ready!

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