I think these amazing vegetable tacos might be my new favorite tacos! I love the combination of grilled vegetables, sour cream and salsa made from dried guajilla chilis. They sound kind of boring, but they are anything but!
Our favorite Mexican restaurant on the west side (LA) is Pinches Tacos. Their vegetarian selection is to die for: the vegetable tacos, bean sopes, and potato taquitos and flautas are all delicious, fresh and covered in amazing salsas. These tacos were inspired by their vegetable tacos. Mine have more stuff on them and I can’t get the smokiness they have, but the base of lightly grilled veggies is the same.
2-3 tablespoons avocado oil (or olive oil)
1/2 red onion sliced (don’t separate the slices out for easier cooking)
1/2-1 red bell pepper sliced into long strips
1 zucchini sliced into long strips
2 Japanese eggplants sliced into long strips
1/4-1/2 pound shiitake mushrooms sliced (or portobello)
9-10 mini corn tortillas
Sour cream thinned out with a little ice cold water
Cotija cheese crumbed
Guajilla chili salsa (or other salsa
Cilantro chopped
- Brush a cast iron skillet (I used a Lodge cast iron grill
that spans two burners and another cast iron skillet
to cook the veggies all at once) with oil heat on high. Add the vegetables in a single layer, brush with oil and sprinkle with salt. Turn once browned on one side. Remove from skillet once the other side is also lightly browned.
- Heat the tortillas on the grill.
- Take each tortilla and add a little of each veggie, drizzle with sour cream and guajilla chili salsa, sprinkle with cotija cheese and cilantro.