Vegan Crispy Potato & Zucchini Tacos

Name: Vegan Crispy Potato & Zucchini Tacos with Pico de Gallo, Cilantro Crema, and Tortilla Chips
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz Potato; 1 Zucchini; 3 oz Corn; 8 tbsp Crema; 4 oz Pico de Gallo; 6 Tortillas; 1 tsp Garlic Powder; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 2 tsp Hot Sauce; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Pico de Gallo, Cilantro Crema, and Tortilla Chips

By Recipe0 System

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).

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Zucchini
3 oz Corn
8 tbsp Crema
4 oz Pico de Gallo
6 Tortillas
1 tsp Garlic Powder
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
2 tsp Hot Sauce
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

Meanwhile, in a small bowl, combine crema and cilantro. Season with salt and pepper.
3

Once veggies are done roasting, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
4

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.

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