Lime Vegetable Tacos

Flash-seared vegetables that stay crunchy, enhanced by smoky paprika and sharp lime acidity. Avocado provides the creaminess needed to coat the warm tortilla.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 864
• Protein: 25 g
• Carbs: 92 g
• Fat: 41 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 1 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 1 piece Zucchini ( in sticks )
• 200 g Button mushroom ( sliced )
• 1 piece Red onion ( sliced )
• 200 g Red bean ( cooked and drained )
• 2 piece Garlic ( minced )
• 2 piece Persea americana Mill. ( mashed )
• 150 g Solanum lycopersicum esculentum M. ( halved )
• 100 g Fresh cheese ( crumbled )
• 2 piece Lime juice ( juiced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 pinch Hot pepper en poudre optional
• 1 piece Fresh cilantro ( chopped )
• 1 piece Chipotle in adobo sauce ( finely chopped )

Instructions

1. Vegetable prep

   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. Pan searing

   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. Seasoning and deglazing

   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. Garnish preparation

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Store the vegetable filling for 2 days in the fridge. Only fill the tortillas just before serving to prevent them from getting soggy.