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. —savorysweetandspicy
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
-
Add the vinegar, stir and saute for 1 minute. Taste and adjust seasoning {salt} if you like.
-
Warm the tortillas in the microwave. If they are dry, place them between 2 damp paper towels and warm for 30 - 40 seconds.
-
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.
See what other Food52ers are saying.