Veggie Tacos with Sriracha & Feta

Veggie Tacos

When winter cabin fever kicks in, I tend to start craving fresh tasting things – strawberries, tons of vegetables, smoothies, etc. To help deal with the fact that it is 20 degrees and snowing outside, I decided to cook up one of my favorite summery meals: West Coast style veggie tacos. Perfect for a weeknight meal, these tacos come together in only 20 minutes – even faster if you use pre cut veggies from the produce section. Don’t let the lack of meat fool you – these tacos pack major flavor with some jerk seasoning, sriracha sauce, creamy feta and fresh cilantro! Meatless ≠ Flavorless!

Besides being quick and easy, this recipe is VERY versatile and can accommodate almost any person’s tastes or dietary needs. Definitely use whatever veggies you like. My favorites are zucchini, yellow squash, red pepper and some onion, topped with a little salad of fresh cilantro (I know, not a veggie, hahaha), shallot/red onion and a squeeze of lime. If you want, you could also add in some grilled chicken or beef. For the tortillas, I used fresh (purchased premade, but uncooked) flour tortillas, but easily go gluten free by using GF corn tortillas instead. Want vegan? Leave out the feta :) When I make this for a crowd, I saute up the veggies, warm a pile of tortillas and serve the toppings on the side. That way, everyone can make theirs how they like.

 

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Toss together your chopped cilantro and shallot/onion with the lime juice. Let that sit until the taco filling is ready. If you can’t find shallot in your store, you could certainly reserve some of the onion from what you chopped for the filling. Just chop it a little more finely for this part. Red onion would also work well in all cases.

Go ahead and warm the tortillas as well, and keep them covered with a kitchen towel. In the deli department at my local grocery (near where the fancy cheeses are located) I found raw, preservative free tortillas and decided to give them a try. Just heat in a skillet for 30-60 seconds and you have a freshly cooked tortilla! They worked perfectly for this recipe – either have a helper cooking them up while you prep the rest, or just do them all before you start cooking the veggies and keep them warm.

 

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Next, saute the onion over medium heat with a little olive oil or butter just until they start to soften, some salt and pepper too – about 3-5 minutes. Tip: When I saute veggies, I always start with the aromatics (onion, garlic) and continue by adding veggies according to how long they need to cook. For many recipes (except for maybe soups), I want the veggies to be cooked, but still maintain a crunch/bite. No soggy veg!!!

 

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Next, toss in your red pepper and cook 1-2 minutes more.

 

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Add in the zucchini and squash, plus the jerk or taco seasoning. Cook only until the squash is hot and just barely tender – you don’t want to everything to get soggy.

 

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Serve on the warmed tortillas, topped with with the cilantro salad and a little feta and sriracha.

 

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And, of course, a mouth watering close up… Notice the plate change – Zak just couldn’t wait to scarf down the first one!

 

Veggie Tacos

Now for my plate – Olé!

Veggie Tacos with Sriracha & Feta
Serves 2
Weeknight Meal Alert: West Coast style veggie tacos! Perfect for a weeknight meal, these tacos come together in only 20 minutes - even faster if you use pre cut veggies from your store's produce department.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Toppings
  1. 1/2 c. fresh cilantro, chopped
  2. 1 small shallot, chopped finely (see note)
  3. juice of 1/2 lime
  4. feta cheese
  5. sriracha sauce (see notes)
For the Tacos
  1. 1-2 tsp olive oil or butter
  2. 1 medium sweet onion, chopped (about 1 cup)
  3. 1 red bell pepper, chopped (about 3/4 cup)
  4. 1 medium yellow squash, cubed (about 2 cups) (see notes)
  5. 1 medium zucchini, cubed (about 2 cups) (see notes)
  6. salt & pepper, to taste
  7. 1-2 tsp jerk seasoning, or favorite taco blend
  8. 6 soft tortillas, flour or corn (see note)
Instructions
  1. Toss together your chopped cilantro and shallot/onion with the lime juice. Let sit until the taco filling is ready. Go ahead and warm the tortillas as well, and keep them covered with a kitchen towel.
  2. Over medium heat, saute the onion in the olive oil with a pinch of salt and pepper, just until the onion starts to soften - about 3-5 minutes.
  3. Add in the red pepper and cook for 1-2 more minutes.
  4. Add in the zucchini and squash, plus the jerk or taco seasoning. Cook only until the squash is hot and just barely tender - you don't want to everything to get soggy.
  5. Serve on warm tortillas, topped with with the cilantro salad and a little feta and sriracha.
  6. Ole!
Notes
  1. Tortillas - In the deli department at my local grocery (near where the fancy cheeses are located) I found raw, preservative free tortillas and decided to give them a try. Just heat in a skillet for 30-60 seconds and you have a freshly cooked tortilla! They worked perfectly for this recipe - either have a helper cooking them up while you prep the rest, or just do them all before you start cooking the veggies.
  2. Shallot - If you can't find shallot in your store, you could certainly reserve some of the onion from what you chopped for the filling. Just chop it a little more finely for this part. Red onion would also work well in all cases.
  3. Sriracha - almost all grocery stores carry this specialty hot sauce these days. Find it in the international section.
Tip
  1. For even faster prep, look in your produce department for precut veggies. Many times there will be onions and peppers, and at Trader Joe's they often have squash and zucchini too. A stir fry blend would also be delicious!
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