She Strengthens

Vibrant Vegetarian Tacos to Spice Up Your Mealtime

When it comes to flavorful and nutritious meals, few dishes can rival the humble taco. Chef Luis Flores of Uno Dos Tacos in San Francisco has crafted a recipe that showcases the best of vegetarian cuisine. Introducing Tacos Vegetarianos, a symphony of summer squash, cremini mushrooms, poblano peppers, mizuna mustard greens, and onion, all expertly combined to tantalize your taste buds.

The Perfect Harmony of Flavors and Textures

To create these mouthwatering tacos, simply sear or wilt the vegetables in a cast-iron skillet with a hint of olive oil until they’re tender and slightly charred. The result is a delightful contrast of textures, with each bite bursting with flavor. Serve the veggies in warmed corn tortillas, topped with crumbled Cotija cheese, a dollop of zesty pico de gallo salsa, and a squeeze of fresh lime juice.

A Recipe for Success

This recipe yields 8 delicious tacos, perfect for a quick weeknight dinner or a weekend gathering with friends. With a total preparation time of just 40 minutes, you can indulge in this culinary delight without breaking a sweat.

Gather Your Ingredients

• 2 poblano peppers
• 2 medium yellow squash
• 1 small white onion
• 10 medium cremini mushrooms
• 1 teaspoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 handful mizuna (Japanese mustard greens) or other leafy green
• 8 corn tortillas
• 8 ounces Cotija cheese, crumbled
• 1/2 cup pico de gallo salsa
• 1 lime, cut into wedges

Let’s Get Cooking!

Begin by slicing the poblanos, squash, onion, and mushrooms into 1/4-inch pieces. Combine them in a bowl, drizzle with olive oil, and season with salt and pepper. Heat a griddle or cast-iron skillet to medium, then cook the vegetables in a single layer, stirring occasionally, until tender and slightly charred. Add the greens and wilt for an additional 2 minutes.

Next, transfer the veggie mixture to a bowl and wipe down the griddle or skillet. Increase the heat to high, then warm each tortilla in the dry pan, flipping once, until both sides are heated through. Wrap the tortillas in a clean dishtowel to keep warm.

Assembly and Enjoyment

To serve, fill a warm tortilla with the vegetable mixture, topping it with crumbled Cotija cheese, a spoonful of pico de gallo salsa, and a squeeze of fresh lime juice. The perfect blend of flavors and textures awaits – dig in and savor the deliciousness!