I just had some awesome kitchen karma! In an effort to use up some vegetables, I discovered a REALLY good meal. Easy, reasonably healthy, and totally delicious vegetable tacos. So good that even my carnivorous hubby says they are some of his favorite tacos ever.
I made a little cabbage slaw to go with them, and I recommend whipping it up first so that it has time to chill before the meal. By the time your veggies are simmered and ready, the slaw will be perfect!
Tangy Lime Slaw
- juice of 3 limes
- 1 cup Greek yogurt
- pinch of cumin
- 1-1/2 t sugar
- 2 T olive oil
- 1 bag shredded green cabbage
- 1 bag shredding purple cabbage
Combine first five ingredients and toss in cabbage. Chill in the refrigerator for at least an hour.
Vegetables for Tacos
- 3 zucchini, sliced in ribbons
- 1 eggplant, sliced in ribbons or large cubes*
I created a marinade from the Chipotle Sauce I mentioned in this post. Sauce recipe included below for your cooking convenience:
- 1 tsp olive oil
- 1 tsp minced garlic
- 1 (8 oz) can tomato sauce
- 1/2 tsp cumin
- 1 bay leaf
- 1 chipotle (I use one of my wax-papered frozen ones)*
1. Heat the olive oil over medium.
2.. Add garlic and sauté for 1-2 minutes.
3. Add tomato sauce, cumin, bay leaf, and chipotle.
4. Simmer for 10-15 minutes, stirring occasionally.
Remove bay leaf and chipotle when you remove from heat.
*ed. note: This is an extremely forgiving recipe, so feel free to vary a bit. Also, depending on the level of heat you’re after, you may want to include more chipotles (and even a splash of the adobo sauce if you’re opening them from the can).
Create the marinade by whisking about a cup of water (or more to taste) into the sauce. Marinate veggies for 20-30 minutes. Pour veggies with marinade into a large pot, cover and cook on medium heat until they’re nice and hot (maybe 10 minutes?). Reduce heat to simmer and cook for another 30-60 minutes, depending on how soft you want the vegetables.
Now it’s time to put it all together! I used small, corn tortillas– two for each taco just like the taco trucks here in LA do it.
Hopefully you made the slaw first so that it had time to chill in the fridge while you cooked your vegetables. If so, you’ve achieved culinary serendipity and everything should be ready at the same time. Add a generous helping of slaw to each taco.
Top with a little diced avocado and Tapatio. (Not what I did, but I would also be totally supportive of serving with lime wedges for individual squeezing. As a general rule, I’m always supportive of individual squeezing.)
Recipe and photos by Lucie Amberg.