A little vegan and gluten free piece of Mexico: tacos with a smoky paprika-zucchini filling, fresh coriander leaves and lime. —Tastes Like Green Spirit
large clove of garlic
smoked paprika powder
vegetable oil for sautéeing
salt, pepper to taste
In This Recipe
Follow the instructions on the package of your corn flour and prepare a dough. Our instructions were: Combine 1 cup of water with 1 cup flour and knead until a smooth dough is formed.
Roll the dough into 5 equal-sized balls and flatten each with a tortilla press (also available in the Spanish or Latin American shop) or between two inverted pots and two layers of cling film to form a flat cake with a diameter of about 10 cm.
Heat a pan and bake the tortillas one by one. Bake it on one side until it starts to bulge in some places, then it’s time to turn it over and let the other side tan a little.
In the meantime, free the peppers from the core, cut them into fine stripes, finely slice the onions, crush the garlic, roughly chop the coriander. Halve the zucchini, cut off the ends and cut into fine slices.
Now heat the oil in the pan and first sauté the onion and the garlic, then add the peppers and the zucchini and simmer on a medium setting for about 10 minutes until they look like in the photo with the ready mixture.
After about 3 minutes add the tomato paste, mix everything well and then season with the spices, salt and pepper. As I said above, it’s best to rely on your sense of taste and not so much on the information here, because everyone perceives the intensity of the spices differently.
Now fill the tortillas with the filling, close them as shown in the picture and sprinkle with coriander, lime and enjoy them directly. We tried them also when they were already cold – they were still delicious!