Backpacking through Mexico last year, I ate all kinds of tacos. It was always easy for me to find things to eat – if the restaurant or street stand did not have a veggie taco on the menu, it was easy enough (with my limited Spanish) to have one made.
The street food was by far the best I’ve ever had, anywhere. One night we convinced a cab to drive us around until we found the cart we were looking for – then made him park the cab so we could buy him dinner!
Amazing tacos filled with fresh vegetables, with that artful flick of the pineapple from the top of the al pastor stand – caught in midair into the taco and handed over to me.
Since that trip, I have been more adventurous and creative with my own tacos at home. No, I don’t have the vertical spit in my kitchen, and I’m not wielding my knife at the whole pineapple perched atop.
These tacos? Miso? Flavors far removed from the street food of Sayulita and San Pancho (San Francisco, Nayarit).
These tacos are what I look for, though – creative and colorful, simple and flavorful.
Seeing that it is zucchini season, that one is a given for me – I love zucchini. Onions are always good, and mushrooms – I cannot resist those baby ‘bellos.
Use your favorite vegetables – just chop/slice them all in a fairly uniform size for even cooking, and you cannot go wrong.
miso roasted vegetables
adapted from this Cooking Light recipe
dairy and gluten free, vegan
2-3 tablespoons miso paste (I used red)
1 tablespoon water
juice of 1 lemon
2 tablespoons olive oil
2-3 zucchini (depending on size), sliced in rounds
1 pint baby portobello mushrooms, sliced or quartered
1 orange bell pepper, sliced
1 sweet onion, sliced
salt + pepper
In a small bowl, whisk together miso, water and lemon juice. Add olive oil, whisking to combine. Set aside. Chop all vegetables. Place a large piece of foil on a baking sheet, pile all vegetables in middle of foil. Gather sides and corners of foil, creating a bowl with the foil, and pour miso mixture over vegetables. Crimp foil to close, cook in a 350 degree oven for 30-35 minutes.
veggie taco assembly:
Warm the tortillas in a skillet over medium heat. Spread a layer of Spanish rice down middle of tortilla, top with miso roasted vegetables and drizzle with miso sauce.
Taco Tuesday? Taco every day.