Vegetable Tacos with Red Chile Sauce

Super Bowl Sunday was a blast! We had friends over for a potluck to watch the game; I made a big crock pot of chili and everyone brought an appetizer or dessert. After several hours of eating everything from baked salami to pepperoni pull-apart bread, Meatless Monday could not have come soon enough!

I made Vegetable Tacos with Red Chili Sauce, and I was pleasantly blown alway by how delicious and flavorful they were. I did not miss the meat at all! The earthy mushrooms, sweet red pepper, and fragrant onions all came together to heft up the tacos. I topped the tacos off with avocado, which is a must, queso fresco, and a Red Chili drizzle. With many of my favorite veggies, plus all the extras, I should have known they were going to be a touchdown (wink wink)! Since everyone in my house was pleased with the  tacos, these are getting added to the Monday night rotation immediately.

I hope you had a fun and delicious Super Bowl Sunday!

IMG_9171 IMG_9172 IMG_9173IMG_9179IMG_9176 IMG_9178

Vegetable Tacos with Red Chili Sauce

Yield: 6 tacos

What You Need

  • 1 small red pepper, diced small
  • 1 small zucchini, diced small
  • 1/2 red onion, diced small
  • 4 oz mushrooms, diced small
  • 1 small green chili pepper, diced small
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon cumin
  • 3/4 teaspoon paprika
  • Juice from 1 lime, divided, plus extra lime wedges for serving
  • Salt and pepper, to taste
  • 1/4 cup Greek yogurt
  • 1 tablespoon red chili sauce (I used a Frontera spicy red chili sauce)
  • 6 6-inch corn tortillas
  • Avocado slices
  • 2 ounces queso fresco, crumbled

What To Do

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and chopped onion and sauté until fragrant. Add red pepper and green chili, and sauté until cooked al dente. Add zucchini and mushrooms, and continue sauteing until the mushrooms and zucchini are cooked through.
  2. Sprinkle vegetable mixture with cumin, parka, juice from 1/2 lime and salt and pepper. Sauté until all the vegetables are coated, and allow to cook for 5-10 more minutes to let the flavors set in.
  3. Meanwhile, in a small bowl combine Greek yogurt, red chili sauce and juice from 1/2 a lime. Stir to combine.
  4. To serve, heat the tortillas in a small pan. Divide the vegetable mixture evenly among the 6 taco shells. Garnish with avocado slices, crumbled queso freso and a drizzle of the red chili sauce.

© Copyright 2021 Glori Of Food