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
(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
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.
More delicious recipes with similar ingredients
Beef, Tomato, Spinach & Feta Panini
Paprika Chicken & Rice Bowls
Big Batch Beefy Lasagna Soup
Tangy Tamarind Chicken over Rice
Spice Market Chicken Rice Bowls
Brioche Stuffing
Chicken with Silky Lemon Butter Broth
Creamy Mashed Potatoes
Tex-Mex Chicken, Bean & Pepper Wrap
Chicken, Tomato, Spinach & Feta Panini
Big Island Beef Burgers with Pineapple
Black Bean & Portobello Burrito Bowls
Kickin’ Cajun Ranch Steak Salad
Spicy Tex-Mex Cheesy Stuffed Tomatoes
One-Pan Shawarma Beef Lettuce Wraps
Herbed Chicken Over Apple & Kale Salad
Pan-Seared Sweet Soy Glazed Beef Tenderloin
Sweet Chili Pork Banh Mi Baguettes
Make-Ahead Spinach & Potato Frittata
Cheesy Black Bean Tortilla Crunch Skillet
Highest-rated dinner recipes
Beef with Cheddar-Gouda Fondue
Shrimp Penne al Limone
One-Pot Bean, Poblano & Turkey Soup
Fully Loaded Organic Beef Taquitos
Chicken Sausage Pomodoro Penne Bake
Loaded Baked Potato Soup
Shrimp & Poblano Corn Chowder
Bacon & Mushroom Risotto
One-Pot Cowboy Pork & Bean Chili
Fully Loaded Pork Taquitos
Southern-Style Bacony Shrimp over Grits
Bacon, Apple & Cheddar Spinach Salad
Turkey & White Bean Chili Verde
Soy-Glazed Salmon with Rice
Shrimp & Scallop Scampi
Silky Sicilian Chicken Penne
Beef & Mushroom Shepherd’s Pie
Cherry Ancho Duck Breasts
Chicken & Prosciutto Cordon Bleu
Turkey & Mushroom Shepherd’s Pie
This week's must-try HelloFresh recipes
Coconut Shrimp & Cabbage Curry
Mushroom, Edamame & Cashew Stir-Fry
Sweet Heat Curry Tofu Bánh Mì
Smothered Chicken With Bacon Gravy
Spicy Southwest Pork & Black Bean Chili
Spicy Tinga-Style Chicken Tacos
Creamy Italian Chicken Lettuce Wraps
Cheesy Italian Chicken
Beef & Harissa Aioli Pita Pockets
Kimchi Grilled Cheese Sandos
Seared Salmon with Lemon-Dijon Sauce
Creamy Pesto Tortelloni
Cheesy Mexican-Style Beef Stuffed Peppers
Pork Sausage & Pepper Stromboli
Smoky Mustard Turkey Burgers
Gouda, Pear & Cheddar Grilled Cheese
Pork Sausage, Pea & Zucchini Risotto
Soy-Glazed Hoisin Meatloaves
Moo Shu Pork Bowls
