Spicy Veggie Tacos w/ Homemade Salsa and Avocado topping

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*Note: make your salsa and avocado topping first and set them in the fridge. This will help the flavors marry while you are prepping the veggie filling and tortillas.

Homemade Simple Salsa

2 cups fresh Roma tomatoes diced

1 red onion diced

2 cloves garlic minced

1 shallot minced

1/2 cup cilantro chopped

Juice of 1 lime

Salt and pepper

Toss all ingredients in a bowl and set in the fridge.

Avocado topping

1 Avocado

Juice of one lime

salt and pepper

Halve and remove seed from avocado. Remove Avocado meat from skin by running a spoon around the edge of the skin. The avocado meat should slip out effortlessly. Dice avocado and put in a separate bowl. Add salt and pepper and squeeze fresh lime juice. Set aside.

Spicy Veggie Tacos

1 package of small flour tortillas

1 red bell pepper cut into strips

1 green bell pepper cut into strips

1 red onion halved then sliced

1 carton Cremini mushrooms sliced

2 Japanese eggplants sliced 1/4 inch thick rounds

2 zucchini sliced 1/4 inch think rounds

1 cup sugar plum grape tomatoes halved

4 cloves garlic minced

Juice of 1 lime

1 bag of arugula for topping

Sour cream for topping

Monterrey Jack cheese (or cheese of your choice) shredded

1 Jalapeno pepper sliced rounds w/ seeds

1 tsp red pepper flakes

1/2 tsp chili powder

Hot sauce

Sea salt

Black pepper

4 Tbsp olive oil

Makes about 8 tacos

Place the eggplant and zucchini on a foiled cookie sheet. Drizzle with olive oil, salt and pepper and roast in a 375 degree oven for about 20 minutes or until they are golden brown. Meanwhile, heat a skillet over a medium-high flame. Add olive oil to the skillet when the skillet is hot. Add onions, bell peppers, and Jalapenos and some of the chili powder, red peppers flakes and garlic. Caramelize the onion, bell peppers and Jalapenos then add in the tomatoes and mushrooms. *Note: depending on the size of your skillet, you may have to cook the veggies in batches. You definitely want to make sure the onions and peppers are nicely caramelized before adding the other veggies.  After the veggies in the skillet are done, toss in the roasted eggplant and zucchini. Add the rest of the spices, season with salt and pepper, hot sauce and stir for a few minutes over the medium-high flame. When the mixture is combined, turn off flame, cover skillet with a lid and set aside.

Frying tortillas

Heat another skillet over a medium-high flame. Add olive oil when the skillet is nice and hot. Now you are ready to fry your tortillas. Place a tortilla in the skillet. Let it fry for about a minute. Flip it and let it fry for about 10 seconds. using tongs, fold the tortilla in a c-shaped curl to form a taco. Try not to flattened the taco, you want to leave enough space for your veggie filling. Drain off the excess oil on a paper towel lined plate. Repeat this process until you have prepared the desired amount of tacos.

Reheat your veggie filling if needed. Assemble your tacos as follows:

Place veggies in the taco. Add cheese, salsa, avocado, sour cream and top with Arugula. Enjoy!!

If you have any leftover veggies just store them in a Tupperware container in your fridge. It should last up to a week.

Tip #1: Reheat veggies in aluminum foil for about 10 minutes in a 400 degree oven. Toss them with bow tie pasta, pepperoncinis, olive oil and the pepperoncini juice from the jar. This makes a fantastic spicy and zesty warm pasta salad.

Spirits pairing:

Pinot Gris

Viognier

Beer with lime

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