Tacos de Espinazo

Tacos de Espinazo is a delightful vegetarian twist on a traditional Mexican dish, featuring savory roasted vegetables and spices wrapped in warm corn tortillas. This vibrant dish is perfect for a comforting dinner, bursting with flavors and textures.

Ingredients

• Corn tortillas - 4 pieces
• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Mushrooms - 150 grams, sliced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Avocado - 1 small, sliced

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine diced zucchini, red bell pepper, mushrooms, onion, and garlic.
3. Drizzle olive oil over the vegetables and sprinkle with cumin, smoked paprika, salt, and black pepper. Toss until well coated.
4. Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for 20 minutes, stirring halfway through.
5. While the vegetables are roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable.
6. Once the vegetables are done, remove them from the oven and squeeze fresh lime juice over the top.
7. To assemble the tacos, place a generous amount of the roasted vegetable mixture onto each tortilla.
8. Top with sliced avocado and chopped cilantro before folding the tortillas.
9. Serve immediately and enjoy your delicious Tacos de Espinazo!

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

Tags