One of the best things about moving back to Texas was guacamole. And tacos. The Midwest just cannot make either correctly. Thankfully, my cravings adjusted while I was gone, but as soon as I got back, the very first thing I did was get my taco fix.
These veggie-stuffed tacos are warm and filling from the beans and potatoes. They’re light and refreshing from the cucumber salsa and lettuce shells. Topped with creamy avocado or cauliflower queso (recipe tomorrow!), they become over the top. A must make before summer slips away.
- 4 small red potatoes
- 1 tsp chili powder
- 1 T coconut oil
- salt and pepper
- 2 c summer squash
- 1 c purple hull peas, cooked
- 4 c butter lettuce leaves
- 2 tomatoes
- 1 cucumber
- 1/2 jalapeno pepper
- 1/2 a lime, juiced
- 1/2 tsp sea salt
- 1/4 c fresh cilantro
- Preheat oven to 350 and line a baking sheet with parchment paper. Dice potatoes into small pieces and toss with coconut oil, chili powder, salt and pepper. Spread potatoes evenly on baking sheet and roast for 25-30 minutes.
- Rinse peas. Fill a small pot with water and peas and bring to a boil. Reduce heat and simmer for an hour.
- Dice squash into cubes. When potatoes are done, add squash to the baking sheet, folding them into the potatoes. Roast for another 30-35 minutes until all vegetables are browned and slightly crisp on the edges.
- Dice tomatoes and cucumber and combine in a bowl. Finely dice jalapeno and cilantro and add to bowl, along with lime juice and salt. Stir to combine and let sit for flavors to meld.
- When the veggies and peas are finished cooking, let cool slightly, then combine in a large bowl.
- Lay out a few leaves of lettuce on a plate, overlapping pieces as necessary to create small taco cups. Scoop a couple spoonfuls of veggie mixture into each cup. Top with a spoonful of salsa and a few slices of avocado.
Per Serving (Tacos): 254 kcal, 49 g carbs, 4 g fat, 11 g protein, 169 mg sodium, 7 g sugar
Per Serving (Salsa): 24 kcal, 6 g carbs, 0 g fat, 1 g protein, 239 mg sodium, 3 g sugar