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Vegan Crispy Potato & Zucchini Tacos
Vegan Crispy Potato & Zucchini Tacos

Vegan Crispy Potato & Zucchini Tacos

with Pico de Gallo, Cilantro Crema, and Tortilla Chips

Recipe Development Team
Recipe Development TeamPublished on July 18, 2023

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).

Tags:
New
Easy Cleanup
Easy Prep
Vegan
Allergens:
Soy
Wheat
Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Zucchini

¼ ounce

Cilantro

1 tablespoon

Southwest Spice Blend

1 teaspoon

Garlic Powder

4 tablespoon

Vegan Crema

(Contains: Soy)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

4 ounce

Pico de Gallo

2 teaspoon

Hot Sauce

3 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories850 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate114 g
Sugar11 g
Dietary Fiber7 g
Protein14 g
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Small Bowl
Paper Towel

Instructions

Prep & Roast Veggies
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.

Make Cilantro Crema
2

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

Warm Tortillas
3

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

Serve
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.

Meal right image

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