Vegan Crispy Potato & Zucchini Tacos
with Pico de Gallo, Cilantro Crema, and Tortilla Chips
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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Zucchini
¼ ounce
Cilantro
1 tablespoon
Southwest Spice Blend
1 teaspoon
Garlic Powder
4 tablespoon
Vegan Crema
6 unit
Flour Tortillas
4 ounce
Pico de Gallo
2 teaspoon
Hot Sauce
3 ounce
Blue Corn Tortilla Chips
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
• Meanwhile, in a small bowl, combine crema and cilantro. Season with salt and pepper.
• Once veggies are done roasting, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• 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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