Vegetarian Tacos with Spicy Crema

• Produce

  • 1 pint Baby bellas mushrooms
  • 1 Cilantro
  • 1 Lime
  • 1/2 Onion
  • 1 Queso fresco and cilantro
  • 1 Romaine lettuce, leaf
  • 1 Yellow squash, small
  • 1 Zucchini, small

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tbsp El paso taco seasoning, Old
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 El paso hard taco shells, Old

• Dairy

  • 1/2 cup Crema or sour cream
  • 1 Queso fresco

• Other

  • 1 Each of red, green, and yellow bell peppers

Found on ohsweetbasil.com

Description

Ingredients

• Old El Paso Hard Taco Shells
• 1 Tablespoon Old El Paso Taco Seasoning
• 1 each of red, green, and yellow bell peppers
• 1 pint baby bellas mushrooms
• ½ onion, sliced
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• Olive oil
• Salt and pepper
• Queso Fresco
• Cilantro
• Lime, chopped
• 1 Romaine lettuce leaf, chopped into fine strips
• ½ cup crema or sour cream
• ½ teaspoon chili powder
• ½ teaspoon cumin
• Queso Fresco and cilantro for garnish

Directions

• Heat a skillet over medium heat and add a drizzle of olive oil. Add the taco seasoning,peppers, onions, mushrooms, zucchini and squash and cook for 8-10 minutes or until tender..
• Meanwhile, in a small bowl mix together the crema and seasonings.
• Place the veggies in each taco shell, top with a sprinkling of cheese, cilantro, a squirt of lime, and drizzle with crema. Add the lettuce strips and serve immediately

Nutrition