I call these "Any Veggie" Tacos because you can make them using nearly any vegetables you happen to have in the refrigerator at the time. Everyone needs to have a few versatile recipes on-hand for those days when there hasn't been time to formally plan a meal. Am I right?...
Extra Virgin Coconut Oil
Ezekiel Organic Sprouted Corn Tortillas
Any Veggies you have and enjoy, such as cauliflower, sweet potatoes, beets, zucchini, onions, mushrooms, red peppers, carrots, tomatoes, etc. (diced and sliced)
Organic Frontier Mexican Seasoning, to taste (or your favorite Taco or Mexican seasoning)
Salsa of your choice
Optional: Raw Goat's Cheddar Cheese
Optional: Fresh Avocado slices
1. Heat a pan on medium-low heat and melt a tablespoon of coconut oil in the pan. Lightly "crisp" the corn tortilla. Melt the optional raw goat cheese onto the tortillas as you crisp them if you wish. Remove the tortilla from the pan and set it on a plate.
2. Adding more coconut oil if needed, saute' the vegetables. Toward the end of their cooking time, add Mexican seasoning to the pan and coat the vegetables with it. (I use about 1 T. seasoning to 3 cups of vegetables.) Once the vegetables are tender, scoop them into the center of the prepared tortillas.
3. Top your tacos with salsa and the freshly sliced avocados. For a little more zest, squeeze a little lemon or lime juice over your dish. Finally, enjoy!
Tip: Sprouted corn tortillas freeze well. If you keep some in the freezer and keep some salsa in your pantry, you can make this recipe easily anytime.
Tip #2: To make these extra-interesting and spicy, try using Desert Pepper brand's Mango Salsa. Or, if you're using heartier vegetables like cauliflower or sweet potatoes, Annie's Black Bean and Corn Salsa is a lovely pairing.