Lime Vegetable Tacos
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 1 pcRed bell pepper (in strips)
- 1 pcGreen bell pepper (in strips)
- 1 pcZucchini (in sticks)
- 200 gButton mushroom (sliced)
- 1 pcRed onion (sliced)
- 200 gRed bean (cooked and drained)
- 2 pcGarlic (minced)
- 2 pcPersea americana Mill. (mashed)
- 150 gSolanum lycopersicum esculentum M. (halved)
- 100 gFresh cheese (crumbled)
- 2 pcLime juice (juiced)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchHot pepper en poudre
- 1 pcFresh cilantro (chopped)
- 1 pcChipotle in adobo sauce (finely chopped)
Method
Flash-seared vegetables that stay crunchy, enhanced by smoky paprika and sharp lime acidity. Avocado provides the creaminess needed to coat the warm tortilla.
- 1
Slice the peppers and red onion into thin strips. Cut the zucchini into sticks and slice the mushrooms. The pieces should be uniform for even cooking.
- 2
Heat the olive oil in a skillet. When it smokes slightly, add the vegetables. Let them brown without stirring too much to achieve a light caramelization.
- 3
Add the chopped garlic, cumin, smoked paprika, chipotle pepper, and kidney beans. Dust briefly. Deglaze with the juice of one lime to loosen the cooking juices and bind the flavors.
- 4
Mash the avocado flesh with a fork, a pinch of salt, and a squeeze of lime. Halve the cherry tomatoes and roughly chop the cilantro.
- 5
Warm the tortillas for a few seconds in a dry pan to soften them. Spread an avocado base, add the hot vegetables, then top with fresh cheese and herbs.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan; cook in two batches if necessary to keep the heat high and sear the vegetables properly.
- Deglazing with lime juice should be done over high heat so the liquid evaporates and instantly coats the ingredients.
How long does this dish keep?
Store the vegetable filling for 2 days in the fridge. Only fill the tortillas just before serving to prevent them from getting soggy.
