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Tuesday, June 10, 2014

Veggie Tacos with Feta Cheese


I love tacos. Last week, after trying the Layered Raw Taco Salad, I decided I wanted to make some actual tacos. I came across today's recipe on Hungry Girl and decided to go with it. I followed the recipe closely with only a couple of minor tweaks. First, I used a skillet instead of a grill because (1) it was rainy yesterday; and (2) by the time I cooked, it was 11:00 p.m. I also went for Old El Paso's Stand 'n Stuff  soft taco boats because I prefer a soft shell to a hard one. They worked out great. Finally, I used full fat feta. The recipe is below. The original can be found here

Hungry Grilled Veggie Tacos
 Ingredients
1 large portobello mushroom cap (stem and gills removed)
2 ½ inch thick red onion slices, rings intact but separated
½ orange bell pepper, seeds and stem removed
1 medium zucchini, ends removed and cut into half moons (split down the center and cut slices)
1/8 teaspoon of salt and pepper
1 tablespoon of balsamic vinegar
4 flat bottomed taco boats (soft shells)
¼ cup crumbled feta cheese

Directions

Heat a tablespoon of olive oil in a large skillet on medium heat. Add garlic and sauté for about 30 seconds. Add all veggies, salt and pepper and sauté for 7-10 minutes (or until vegetables are tender). When you have about 1 minute left, add your balsamic vinegar and stir until vegetables are coated. Once veggies are finished cooking, distribute the filling between 4 taco boats. Top with salsa and feta. Serves 2. 

I'm also going to include a photo of Asher's meal. He added chicken to the tacos. This recipe makes a great base. You could also add steak, shrimp or fish. 


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