this one!<\/a><\/span><\/p>\nTomato Corn Salsa<\/b><\/p>\n
\u00a0\u00a0\u00a0\u00a0\u00a0Let\u2019s start with the corn and tomato salsa. I take a hot skillet over a medium\/high heat, add in a touch of oil, and add a can of drained corn. Let these cook for a few minutes. I now dice up about five or six cherry tomatoes. Add those into a bowl with a bit of salt, some lime juice, and\u00a0 a little minced up cilantro. I check the corn, it has browned a pinch so I add it into the bowl as well. I mix everything up then throw a lid on it and toss it in the refrigerator for a few hours.<\/span><\/p>\n<\/p>\n
Raja<\/b><\/p>\n
\u00a0\u00a0\u00a0\u00a0\u00a0Next up is the raja. I sear up two poblano chilis using a blowtorch. We need to remove that tough outer skin. I toss them into a bag and tie it up to let them steam. In the meantime I slice a yellow onion into thin strips. I toss these slices into a saucepan with a bit of canola oil and let them cook slowly until they\u2019re translucent. I add a big pinch of salt and stir them around. Back to the chilis, I remove them from the bag, and wipe off the skin. Now remove the stems and seeds then slice those into thin strips as well.\u00a0<\/span><\/p>\n<\/p>\n
\u00a0\u00a0\u00a0\u00a0\u00a0Toss the chilis in with the onions and let them cook together for a bit. Once the onions and chilis are nice and soft I add about two tablespoons of oat milk and half a cup of shredded vegan cheese. Stir that up and allow the cheese to melt.<\/span><\/p>\nZucchini<\/b><\/p>\n
\u00a0\u00a0\u00a0\u00a0\u00a0Now for our zucchini. I removed the top and bottoms then sliced the rest into small cubes. Add the cubed zucchini into a bowl along with a touch of olive oil, a little bit of salt, garlic powder, cumin, and some Mexican oregano. I preheat the oven for 425\u00baf. Throw the zucchini onto a lined baking sheet and roast them for about fifteen minutes. Flipping them over about halfway through.\u00a0<\/span><\/p>\nPotatoes<\/b><\/p>\n
\u00a0\u00a0\u00a0\u00a0\u00a0Let\u2019s make some potatoes. I cube up one yukon gold potato and toss the cubes into a bowl. To season them I also add some salt, garlic powder, Mexican oregano, cumin, chili powder, and cayenne pepper. Then toss them in a bit of olive oil, then throw them into the air fryer at 425\u00baf for about fifteen minutes.\u00a0<\/span><\/p>\n<\/p>\n
Nopales<\/b><\/p>\n
\u00a0\u00a0\u00a0\u00a0\u00a0I got a jar of nopales. Wash some off, then add them into a hot skillet. I let them cook for a few minutes then added in some garlic powder and salt. At this point the zucchini is done, the potatoes are done, so I just need to make a cheese wrap. On the same baking sheet from earlier I throw on a few pickled jalapenos then pile on a nice handful of the vegan shredded cheese. I make a few of these and let them cook for about ten minutes or so while the oven is still hot.<\/span><\/p>\n<\/p>\n
Build That Taco!<\/b><\/p>\n
\u00a0\u00a0\u00a0\u00a0\u00a0I add my tortillas in the oven as well to cook a little. But now it\u2019s time to plate! Start with the tortilla then add some nopales, potatoes, zucchini, raja, the cheese topping, a slice of avocado, the corn and tomato salsa, and garnish with some micro greens! These look incredible! All the flavors go so well together! The crunchy cheese on the top is awesome. They have a little kick of spice. These tacos taste like a little flavor burst! There\u2019s some salty, some spicy, some sour, refreshing, and they have a cool and warm bite at the same time. They are delicious, really the greatest vegan tacos! You have to give them a try! Watch the full video here!<\/a><\/span><\/p>\n<\/p>\n\n