I recently had a group of friends over to bottle some home-brewed beer and brew a new batch, some of whom could not eat gluten and were vegetarian. Making tacos seemed to be an easy choice–corn tortillas are gluten free, and the filling options are seriously endless to accommodate vegans, vegetarians or meat eaters. While ground beef seems to hold its spot at the top wrung of the homemade taco realm, there comes a time when I want a taco that’s simple and vegetable based.
My fridge has been full of zucchini lately, and I jumped at the opportunity to unload some of it on my friends. Zucchini is an extremely versatile vegetable that has a very mild flavor which doesn’t overpower other vegetables. It makes great filler for a large variety of different ethnic cuisines.
The best part of serving tacos is that you get the fun of customizing your own meal. Put out tortillas, bowls with filling(s), cilantro, green onions, lime, sour cream, cheese and hot sauces, and each person can choose what to add and what to omit–which makes tacos great for groups of people with different tastes. I had chorizo out for the meat eaters, vegan filling for the vegetarians, flour tortillas for the gluten eaters, corn tortillas for the gluten free folks, and each person could add whichever toppings fit their tastes and dietary needs. Bonus points: everything refrigerates and reheats well, so leftovers can be turned into another fun night of taco making.
- 1 package small tortillas
- 1 package mushrooms (pre-sliced makes life easy)
- 1 small to medium sized onion
- 2 medium zucchini
- 1 tablespoon cooking oil
- 1/2 bunch cilantro, chopped
- 1 green onion, chopped
- 1 lime
- Cheese and/or sour cream (optional)
- Hot sauce (optional)
- Salt, pepper, garlic (fresh or powdered), coriander to taste
- Dice onions into small strips. Slice mushrooms if whole mushrooms are used. Cut the tops off of the zucchini then dice until roughly the same as the mushrooms. If using fresh garlic, crush or finely dice.
- Slice the lime into quarters, and chop cilantro and green onion. Place each in a separate container.
- Heat 1 tablespoon of oil in a pan, then add onions and fresh garlic (if applicable) to the pan. Cook over medium-high until both are slightly brown.
- Add the mushrooms, zucchini, salt, pepper, powdered garlic (if applicable) and coriander to the pan and mix contents until well distributed. Continue cooking over medium-high until all the vegetables are browned then place in a serving dish.
- Place zucchini and mushroom filling, tortillas, lime, cilantro, green onion, and any other toppings (cheese, sour cream, hot sauce) out. Grab a plate and assemble your tacos to your heart’s desire!
Another special thanks to Brittany J. Reid Photography for eating tacos and snapping these gorgeous photos.