Favorite Vegetarian Tacos Recipe

Tacos create a small divide in our house. For a couple of reasons.

The first little rift begins with the taco shell.

José prefers a hard corn taco shell. You know: the kind that cracks as soon as you take a bite and is basically nachos-in-waiting. I prefer soft, white, fresh flour tortillas. They wrap neatly around the ingredients and the ‘tail’ can be tucked a little to keep the delicious filling from escaping while you eat.

Alas, we agree to disagree. But, since I’m writing the blog I’m recommending soft (flour, preferably) tortillas. The fresher the better. And none of those silly 4” tortilla rounds. 6-8” rounds are best. If you are a die-hard purist feel free to buy that stale box of corn on your grocer’s shelf. Just grab a fork ‘cause you’re gonna need it.

The other division is filling.

If we’re using meat I prefer chicken. José prefers ground beef or shredded beef. We used to make both fillings and share them. It was tough to cook tacos at the mini-manse when I gave up eatin’ critters for a bit. And I worked on a decent version of tacos that didn’t make me question my life choices back then. (I do not understand tempeh.)

This one works for both of us. You will love them too.

A word about the funky cheese.

Cotija Cheese is a slightly salty, aged cow’s milk cheese that originated in Mexico. It crumbles very easily by hand. If you can’t find Cotija Cheese in your neck of the woods, feta or goat’s milk cheese might be a good substitute but it are MUCH tangier. If you don’t like those, try Monterey Jack or Cheddar (like in the photos below, we often use both cotija and cheddar). I guess you could skip the cheese altogether but why not just have a salad instead. At least you know that’s not going to be satisfying.

But, just don’t use pre-crumbled Cotija. It has some sort of funky powder on it.

And, last, a word about the amount of oil.

When you remove animal fats from foods they tend to taste flat and bland. Fat is tasty and helps you feel full. While it may sound like a lot of oil, remember you’re using a ‘healthy’ fat and that (some) meats are choc-a-bloc full of the bad fats. Just go with it. All told there might be 4 Tablespoons of oil divided between 8 tacos. You’ll survive.*

* Caveat: I am not a health professional and can not provide health advice. Follow the advice of your health practitioner or your own good sense about what your body needs. I am not responsible for your health.

The prep work

1. Wrap flour tortillas tightly in aluminum foil. Set aside.
2. Clean and cut two limes into about 6 wedges each and place in a small serving bowl.
3. Preheat oven to 400ºF.

Avocados

1. Split 2 avocados, remove the seed and CAREFULLY using a butter knife (that thing in your silverware drawer) divide lengthwise into 1/4” slices. Now you have a choice to make. We often skip straight to the next step because the slices are sort of taco-shaped. If you want ‘neat’ tacos, lean the avocado a little to the left and divide into ¼” cube. Lean to the right and do the same thing.
2. Use a large spoon and scoop into a small serving bowl, breaking down any large chunks you missed. Then squeeze the juice of your third lime, turn to coat, and set aside.

Pickled vegetables

1. Peel and thinly slice red onion.
2. Place in small canning jar or bowl and cover with vinegar. Set aside and shake or stir occasionally.
3. Peel and slice carrots on the diagonal making thin strips.
4. Place in small canning jar or bowl and cover with vinegar. Set aside and shake or stir occasionally.
5. Remove stem end and cut jalapeño in half lengthwise. Remove seeds and pith.
6. Laying jalapeño skin side up, cut into thin strips.
7. Place in small canning jar or bowl and cover with vinegar. Set aside and shake or stir occasionally.

Avocado sauce

1. Split small avocado, remove the seed and scoop the flesh into a food processor.
2. Drop your previously smashed and chopped garlic clove in the processor.
3. Scoop yogurt into food processor and process until very smooth (about 45 seconds).
4. Adjust seasoning. Even if you don't normally use salt add a bit here: it really wakes this up.
5. Cover and store in refrigerator.

Cooking

If you did your prep work, everything should come together while the sweet potatoes bake.

1. Spread sweet potatoes in a single layer on a rimmed baking sheet.
2. Drizzle 1-2 Tablespoons olive oil over potatoes.
3. Sprinkle 1 teaspoon cumin, 1 Tablespoon chili powder (more chili powder if you like heat), a pinch of salt and a few grinds of pepper over the potatoes and stir to evenly coat.
4. Bake sweet potatoes in preheated 400ºF oven for 20 minutes stirring once about half way through.
5. When you stir the sweet potatoes (at the 10 minute mark, right?) place your foil-wrapped flour tortillas in the oven to warm.

1. While sweet potatoes are cooking, drain and rinse black beans. Place in small skillet with 1 Tablespoon olive oil and 1 teaspoon cumin powder. Add a pinch of salt.
2. Warm over medium heat until beans begin to sizzle and the skin starts peeling off of a few beans.
3. In a second small skillet or saucepan add drained corn kernels, 1 Tablespoon olive oil, ±2 teaspoons chili powder and a pinch of salt. Stir to combine.
4. Warm over medium heat until corn begins to pop. You're looking to get a little char on the kernels.

Now it's time to eat!

1. Place all your fixins in one place and prep them for assembly.
2. Start with a Tablespoon of avocado cream to act as an anchor then layer sweet potato, beans, and corn.
3. Add a little cotija cheese and at least one of the quick pickled vegetables. Or maybe a little of each!
4. Squeeze a lime wedge over the whole mess for a little added zing.
5. Wrap the tortilla tightly and sort of squeeze/smash it to get it to hold together.

1. Eat!