Author Notes: This is a fresh, light taco recipe that both carnivores and vegetarians love. It’s inspired by the popular veggie tacos served at a favorite local restaurant in Santa Monice, CA – Blue Plate Taco. —savorysweetandspicy
Makes: 8 tacos
Ingredients
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2
tablespoons olive oil
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1
leek, chopped (white part only)
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2
cups chopped mushrooms
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1 1/4
cups corn
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2
zucchini, chopped
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1 1/2
cups lacinato kale, sliced thinly
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1 1/2
teaspoons fresh thyme leaves
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1/2
teaspoon salt
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freshly ground black pepper
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1
tablespoon champaigne vinaigrette
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8
soft corn tortillas {5″ size}
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4
ounces crumbled goat cheese
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truffle oil
Directions
- Heat olive oil in a saute pan or skillet over medium high heat. Add the vegetables, thyme, salt and 1/2 t freshly ground pepper. Saute until vegetables are tender, stirring occasionally, about 8 minutes.
- Add the vinegar, stir and saute for 1 minute. Taste and adjust seasoning {salt} if you like.
- Warm the tortillas in the microwave. If they are dry, place them between 2 damp paper towels and warm for 30 – 40 seconds.
- To serve, divide the vegetable filling among tortillas. Top with crumbled goat cheese. Drizzle a little truffle oil on top. Dust with freshly ground black pepper.