MUSHROOM, ZUCCHINI, AND RAJAS TACOS
Yields 4 ServingsIngredients
8 corn tortillas
1 Poblano chile
1 tbs. canola oil
1 small white Spanish onion, chopped
12 ounces mushrooms, chopped
2 zucchini, cut into cubes
2 tbs. low-fat sour cream or yogurt
1 tsp. salt
1/8 tsp. freshly ground black pepper
cilantro to garnish
Preparation
1. Roast the poblano chile on top of the stove range about 4 inches from the heat; turn occasionally, until evenly charred on all sides, 10 – 15 minutes. Place in a plastic bag, seal, and let stand until cool enough to handle and the skin is loosened, about 10 minutes. Remove from the bag. Cut in half, remove the stems and seeds, and peel off the skin. Cut lengthwise into thin julienne strips.
2. Heat the oil in a medium skillet. Add onion and sauté until soft, 4 – 6 minutes. Add the chopped mushrooms and zucchini and sauté for 2 – 3 minutes, until they start to get soft. Add the chile strips and cook for 1 minute. Season with salt and pepper. Add sour cream or yogurt and mix in with the vegetables. Adjust seasoning with salt and pepper.
3. Heat tortillas on a griddle or skillet, turning occasionally until they are heated through. When hot, remove tortillas from heat and place 2 tortillas on each dinner plate. Divide the filling evenly among the 8 tortillas. Garnish with fresh chopped cilantro and serve.
AVOCADO GAZPACHO WITH CRABMEAT
Yields 4 ServingsIngredients
6 green bell peppers, stemmed, seeded, membranes removed, and cut into large pieces
1 cucumber, peeled, seeded, and chopped
1 white Spanish onion, finely chopped
4 Hass avocados, very ripe
2 tbs. freshly squeezed lemon juice
2 tsp. honey
1 tsp. salt
1/8 tsp. freshly ground black pepper
1 pound lump crab meat, cooked
2 tbs. red bell pepper, finely diced
2 tbs. green bell pepper, finely diced
2 tbs. jicama, peeled and finely diced
Preparation
1. In a food processor or blender, working in batches if necessary, puree the green bell peppers, cucumber, and onion. Scrape into a sieve placed over a bowl, pressing on the solids with a rubber spatula. Discard the solids and reserve the vegetable juice
2. Halve the avocados lengthwise. Remove the pits. With a spoon, scoop out the flesh into a clean bowl. Mash to a smooth puree with a hand held blender or in a food processor.
3. With a hand-held blender or whisk, blend the vegetable juice into the avocado. Season with the lemon juice, honey, salt, and pepper. Cover and refrigerate the gazpacho until thoroughly chilled.
4. Ladle the soup into four bowls, garnish with lump crab meat, red bell pepper, green bell pepper, and jicama.
- Simpler Hair Color - April 20, 2026
- AlimajEssentials LLC - April 20, 2026
- Innersense - April 20, 2026