Vegetarian Tacos

Love me some tacos and this veggie version did not disappoint. The salsa from this dish is a show stealer!

Vegetarian Tacos


  1. ½ pound shiitake mushrooms sliced
  2. 1 ear of corn—roasted in dry pan and sliced of the cob
  3. 1 large poblano pepper—roasted in dry pan until skin is black, peeled, diced (seeds optional)
  4. Scallion—cut in 1 inch pieces
  5. 2 pieces of firm tofu—dried


  1. In large skillet, add ghee and melt.
  2. Add mushrooms and fry until crispy. Season as desired.
  3. Add corn, poblano, and scallion to pan and sweat all veg together. Adding more ghee as needed.
  4. Taste for seasoning.
  5. Meanwhile, season tofu as desired, brush with omghee, and grill or pan roast until crispy and browned. Slice.

Salsa Verde:

  1. Juice of 1 lime
  2. 1 charred jalapeno—roast in dry pan, peel black skin off, dice. (seeds optional)
  3. 2 roasted tomatillos—peel skin, and then roast until dark and bursting with juice, dice
  4. Olive oil
  5. Add everything to a food processor and chop until desired consistency. Adjust seasoning with lime juice and salt. Adjust consistency with water if too thick.

Corn Tortilla

  1. Heat on open flame until pliable
  2. Assemble tacos, serve with lime wedge, cilantro, and any other desired garnish.


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