Vegetable Tacos With Goat Cheese And Truffle Oil

By savorysweetandspicy
March 11, 2013
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Author Notes:

This is a fresh, light taco recipe that both carnivores and vegetarians love. It's inspired by the popular veggie tacos served at a favorite local restaurant in Santa Monice, CA - Blue Plate Taco.


Makes: 8 tacos

  • 2 tablespoons olive oil
  • 1 leek, chopped (white part only)
  • 2 cups chopped mushrooms
  • 1 1/4 cups corn
  • 2 zucchini, chopped
  • 1 1/2 cups lacinato kale, sliced thinly
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 tablespoon champaigne vinaigrette
  • 8 soft corn tortillas {5" size}
  • 4 ounces crumbled goat cheese
  • truffle oil
  1. Heat olive oil in a saute pan or skillet over medium high heat. Add the vegetables, thyme, salt and 1/2 t freshly ground pepper. Saute until vegetables are tender, stirring occasionally, about 8 minutes.
  2. Add the vinegar, stir and saute for 1 minute. Taste and adjust seasoning {salt} if you like.
  3. Warm the tortillas in the microwave. If they are dry, place them between 2 damp paper towels and warm for 30 - 40 seconds.
  4. To serve, divide the vegetable filling among tortillas. Top with crumbled goat cheese. Drizzle a little truffle oil on top. Dust with freshly ground black pepper.

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