Tacos are always an easy and delicious dinner option. When making veggie tacos, the challenge is usually making them filling. I add potatoes to this recipe for that reason. The potatoes also pick up flavors very easily and have a great texture for tacos. The pico de gallo makes this dish taste extra fresh and light. The veggies in the taco filling can be whatever you want them to be. The pico de gallo can also be adapted in many ways. One of my favorite variations is to swap the tomatoes for diced mangos or pineapple.
Each taco is 3 WW points (blue plan) or 2 WW points (purple plan). There isn't too much you can do to make these lighter unless you eliminate the tortillas. A lettuce or cabbage wrap would be good, or the filling could be the base for a burrito bowl.
The leftover filling also makes great breakfast hash.
Veggie Tacos
Ingredients
1 medium onion, small dice
1 cup carrots, small dice
2 medium russet potatoes, small dice
5 cloves garlic, minced
To Taste salt & pepper
½ tsp dried oregano
2 medium zucchini, small dice
As Needed corn tortillas
1. Preheat a large sautee pan over medium high heat. Sautee the onions, carrots, potatoes, garlic, and seasonings in a little olive oil.
2. Keep cooking the veggies until the potatoes are starting to soften. Add the zucchini.
3. While the veggies are cooking, heat the corn tortillas on a hot cast iron pan until browned and softened.
4. Fill the tortillas with the veggies and serve with pico de gallo and any other toppings.
Fresh Pico de Gallo
Ingredients
1 medium tomato, very small dice
¼ medium onion, very small dice
1 large jalapeno, seeded, very small dice
1 small lime, juiced
½ tsp salt
⅛ tsp cumin
1. Mix all ingredients in a small bowl. Adjust seasonings as needed.
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