First of all…I wasn’t planning on putting this on my blog…if I knew it was this good I would of plated it better , so forgive the paperplates lol. Okay so you’re probably thinking Zucchini Potato tacos? OKay? TRUST ME. It’s GOOD! My husband, a hardcore meateater told me today, “OMG..I would eat this all the time.” That’s usually means it’s bomb. I needed to roast the Zucchinis before they went bad so I could freeze them. I was already making soyrizo potato tacos but I thought I would add some roasted Zucchini in the mix. They were amazing. I thought they would be alright…but no …they are pretty awesome. These are perfect for Vegetarians! Here’s what I did.
First I roasted Zucchinis in the oven at 375 for 25 minutes (seasoned with kosher salt, pepper and good olive oil).
1 tbsp olive oil
1/2 of a white onion (chopped)
1/2 a fresh jalapeno (chopped and seeded)
1/4 of soyrizo
1 Russet Potato (boiled and cubed with skin)
1/3 c. roasted zucchini
1/2 tsp of garlic powder
1/2 tsp dried oregano
Salt and pepper to taste
In a skillet, add olive oil, white onion and jalapeno. Then add soyrizo. Then add potato, zucchini and seasonings.
it will look similar to this
Heat grapeseed oil (or any that you fry with) until at 375 degrees with a thermometer. Take some corn tortillas and warm 6 at a time in the microwave for a minute. Add 2 or 3 spoonfuls in the center of the tortilla. Fold over, Insert a toothpick to hold in place and fry 2-3 minutes on each side. Let cool and serve with cheese, lettuce and salsa.