14 April, 2007

Saturday Recipe: Zucchini, Corn & Potato Tacos

[An actual mil-related post here. I know... amazing.]

Yeah, this one sounds kinda weird. But it's absolutely delicious.

Zucchini, Corn & Potato Tacos (6 servings)
adapted from Easy Dinners: Vegetarian

1 med red-skinned potato, cut into ½-inch cubes (about one cup)
2 med carrots, chopped
½ c chopped onion
1 clove garlic, minced
1 T olive oil
1 sm zucchini, cut into thin, bite-size strips (about 1¼ cups)
1 c frozen, whole-kernel sweetcorn
4 oz partially-defrosted Morningstar Farms Chick'n Strips, diced
1 T Mexican chili powder
½ t salt
dash ground black pepper
12 soft corn tortillas
1 c shredded cheddar or Monterey Jack cheese
1 avocado, sliced
spray oil
Optional: sliced green onions, sour cream

1. In a covered, medium sauce pan, cook the potato and carrots in a small amount of boiling water for 7-8 minutes or just until tender (don't overcook!). Drain and set aside.

2. Meanwhile, in a large skillet, cook and stir onion and garlic in hot olive oil over medium to high heat for 3 minutes. Add zucchini, corn and Chick'n Strips; cook and stir 3 minutes. Add chili powder, salt and pepper; cook and stir for one minute more. Gently stir in the potato mixture.

3. Lightly spray tortillas with oil and heat in frying pan, turning once, just until soft. To serve, fill tortillas with vegetable mixture. Top with cheese and avocado. If desired, serve with optional toppings.

FbL's suggestions: Have all ingredients chopped and spices assembled before beginning; I haven't tried it with the sour cream but it's solidly spicy, so some people might appreciate the cooling effect; the original recipe calls for 8 ounces of firm tofu, but the Chick'n Strips are vastly superior--of course, real chicken could be substituted.

I'm not sure exactly why, but this recipe strikes me as "cold weather food" that would be good with a mild soup or broth...