- 2 poblano peppers
- 2 medium yellow squash
- 1 small white onion
- 10 medium cremini mushrooms
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 handful mizuna (Japanese mustard greens) or other leafy green
- 8 corn tortillas
- 8 ounces Cotija cheese, crumbled
- 1/2 cup pico de gallo salsa
- 1 lime, cut into wedges
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- Saturated fat5.2g
- Trans fat
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Luis Flores, chef of Uno Dos Tacos in San Francisco, developed these tacos vegetarianos with five main elements: summer squash, cremini mushrooms, poblano peppers, mizuna mustard greens, and onion, seared or wilted in a cast-iron skillet with a minimum of olive oil until they blister and soften but hold onto their textural integrity. Spoon into warmed corn tortillas with a squeeze of lime, some crumbled Cotija cheese, and a spoonful of pico de gallo salsa.
By Luis Flores, Uno Dos Tacos, San Francisco
- 1Slice the poblanos, squash, onion, and mushrooms into 1/4-inch pieces. Combine in a bowl.
- 2Drizzle with the olive oil, season with salt and pepper, and toss to coat.
- 3Heat a griddle or cast-iron skillet to medium. Place the peppers, squash, onion, and mushrooms in the pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 8 minutes.
- 4Add the greens and wilt, about 2 minutes.
- 5Transfer the veggie mixture to a bowl and wipe down the griddle or skillet. Increase the heat to high until the griddle or skillet is hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
- 6To serve, fill a warm tortilla with vegetables and top with cheese, salsa, and a squeeze of lime.