with Pico de Gallo, Cilantro Crema, and Tortilla Chips
What are taters doing in a taco, you ask? Everything, we say! Crispy roasted potatoes and zucchini are the perfect way to make taco night meatless (and just as satisfying). Load those deliciously spiced veggies into steamy flour tortillas, then enlist the help of some seriously satisfying toppings bring it all home: tangy pico de gallo, vegan cilantro crema, and hot sauce (plus tortilla chips on the side for crunch).
Allergens
Utensils
Tags
Potatoes
12 ounce
Zucchini
1 unit
Cilantro
0.25 ounce
Southwest Spice Blend
1 tablespoon
Garlic Powder
1 teaspoon
Vegan Crema
4 tablespoon
Flour Tortillas
6 unit
Pico de Gallo
4 ounce
Hot Sauce
2 teaspoon
Blue Corn Tortilla Chips
3 ounce
Salt
Pepper
Cooking Oil
1 teaspoon
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Roughly chop cilantro. • Toss potatoes and zucchini on a baking sheet with a drizzle of oil, Southwest Spice Blend, garlic powder, salt, and pepper. • Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, in a small bowl, combine crema and cilantro. Season with salt and pepper.
• Once veggies are done roasting, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with roasted veggies. Top with pico de gallo (draining first). Drizzle with cilantro crema and as much hot sauce as you like. • Serve tacos with tortilla chips on the side.
850
kcal
Calories
35
g
Fat
8
g
Saturated Fat
114
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
14
g
Protein
0
mg
Cholesterol
1290
mg
Sodium
with Creamy Honey Mustard, Carrot Sticks & Hummus Dipper
