Summer Vegetarian Tacos
With Avacado Cream
INGRIEDIENTS
Filling:
- 1 Zucchini (small) (diced)
- 1 Squash (summer squash) (small) (diced)
- 1/2 Red Onion (medium) (diced)
- 1 Ear sweet corn (removed from cob)
- 1 C Cherry tomatoes (sliced in half
- 1 Red Pepper (medium) (diced)
- 2 T Olive oil
- 2 Garlic (cloves) (minced)
- 2 t Cumin (ground)
- 1/4 t Sea salt
Avocado Cream:
- 1 Avocado ripe
- 1/3 C Greek Yogurt (plain) (full fat)
- 1/4 C Cilantro (minced)
- 1 T Lime juice
Everything Else:
- 8 Corn tortillas
- 2 oz Feta or Goat Cheese (crumbled)
- Extra cilantro
DIRECTIONS
- 1. Pre-heat oven to 400˚ F.
- 2. Prepare all the vegetables as described & toss with olive oil, minced garlic, salt & cumin.
- 3. Roast until tender & lightly brown, 20 to 25 minutes.
- 4. While vegetables are roasting, whip together avocado, greek yogurt, cilantro & lime
juice by hand or in a blender. - 5. To assemble tacos, warm up tortillas over an open flame or on a heated griddle.
- 6. Assemble with roasted veggies, avocado cream, a sprinkle of feta or goat cheese &
cilantro.
NOTES
If you want a bit of protein, black beans or chickpeas
would make an excellent addition to this meal!
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