Summer Veggie Tacos Recipe
- Annie B. Bond
- February 4, 2004
- 10:35 pm
Making you own tacos is so easy and festive: something about it just says “summer” to us, especially when the fillings are garden-fresh and filled with flavor. The crispy corn shells are fun to hold and eat out of hand, and the piquant blend of tastes and colors makes your meal an instant fiesta.
Kids of all ages love tacos, and the possibilities for combinations are endless. We’ll give you the taco know-how here:
2 or 3 corn taco shells per person, heated
Fresh corn, cut off the cob after roasting, boiling, or grilling
Grilled, or sautéed vegetables, such as red peppers, eggplant, zucchini, onions, mushrooms
Refried beans, canned or homemade
Fresh tomatoes, seeded and chopped
Lettuce or mesclun
Avocado slices, or a simple guacamole (avocado mashed with garlic, onion, lime juice, salt)
Grated cheese of choice (cheddar, Monterey Jack, pepper jack)
Grilled or pan-fried firm tofu
Chopped fresh cilantro or parsley
Chopped jalapeno peppers
Chopped red or green onion
Just put the taco shells on a platter and place the fillings in bowls and let each person fill their shells with whatever their hearts desire.
Inspired by The Rancho de Chimayo Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1991).
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