VEGGIE TACOS

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IT’S TACO TIMEEEE!!!

Which everyone knows is the best time. Because… tacos…. obviously.

Today I was having a major craving for veggies. All of them. So when I put these tacos together I kinda went wild and put lots of yummy vegetables in there. I know, a wide variety of vegetables is SO crazy. I am a party animal. Someone needs to hold me back because I am getting out of control.

There was also an almost-fire incident with my wooden spatula today. Okay if I am being honest here it was fully on fire. Like, the spatula was in flames. Soooooo make sure that when you put your wooden stirring tool down beside a gas stove, it is far enough away from the burner to not catch fire. Needless to say the spatula did suffer some casualties. But I am nurturing it back to health as we speak so nobody panic. It shall be well again soon.

Aside from the spatula/fire incident, these tacos were on-point. They were ohhhhh so flavourful and ohhh so satisfying.

Here’s whats in ’em:

  • 1 red pepper
  • 1 yellow pepper
  • 1 poblano pepper
  • 1 fresh jalapeño
  • 2 portobello mushrooms
  • 1 yellow zucchini
  • 1 purple onion
  • Salt
  • Spicy seasoning mix (think pepper, chili, paprika, onion, garlic, and cayenne. I buy this mix here.)
  • Salsa verde (green salsa) 
  • coleslaw (purple cabbage, white cabbage, carrots. You can usually buy this pre-mixed at your local grocery store, or you can make it yourself if you are a champ like that.)
  • 1 large handful fresh cilantro
  • Soft corn tortillas

Lets do this, team.

Before you heat up any pan/do anything, I like to chop all my veggies just so its done and out of the way. So slice up your peppers, jalapeño, portobello mushrooms, zucchini, and onion. Next, take the majority of your cilantro, remove the leaves from the stems, and coarsely chop it up. I like the pieces of cilantro to be pretty big (because, flavour.) Save a few whole leaves for garnishing your beautiful beautiful tacos.

Okie dokes. Now that everything is prepped, put some extra virgin olive oil in two separate frying pans. Turn the heat on medium and wait a few minutes for them to warm up.

Anytime I am cooking with portobello mushrooms I cook them in a separate frying pan. This is because their colour tends to rub off on the other veggies giving them a highly unappealing brown colour. So ya, separate pan for the mushroomies.

Once the pans are warm toss the portobello mushrooms in one, and all the veggies in the other (which would obviously be the larger pan but you knew that lol.) Cook them while stirring over medium heat, and add your salt and spicy mixture to them while they are cooking.

Get them corn tortillas a little warm in the microwave, and put them on a plate. When the veggies are done, put a nice little stack on each tortilla. Top with your store-bought coleslaw and finally add as much salsa verde on top as your little heart desires. Add a few more whole leaves of cilantro on top, and you are done!!! So so so beautiful. If this isn’t beauty, I really don’t know what is.

ENJOY!!! And let me know how it goes for ya. 🙂

 

x,

 

Robyn-Signature

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