The Cardiologist's Wife

Vegetarian Tacos are muy delicioso!

[ Post by Lisa Tedder ][ Post on September 4, 2013 ][ In Vegetables and Fruits ]

There are times when I think I could easily become a vegetarian, especially when I try a new dish that is as good as the vegetarian tacos I had at Local Lime restaurant in Little Rock and the tofu fried rice at Sai Tai here in Jonesboro.  My husband and I celebrated our 23rd anniversary this past weekend by spending some time in Little Rock, where we met.  Little Rock has no shortage of fine restaurants to chose from; indeed it can be difficult to pick one.  Local Lime is the latest restaurant opened by the same partnership that brought us the Big Orange (truly inspired hamburgers) and ZaZa’s (the best pizza and salads, hands down), two of our other favorite Little Rock eateries.  We will be back for more, much more.  In fact, I am thinking of new excuses to go to Little Rock as I write.

 

But back to the vegetarian tacos.  I am usually willing to try new things unless they involve insects and I might even try insects, cooked in an appetizing manner.  I am so glad I tried the tacos because I then came home and made some for the rest of the family and plan to make them more often.  My only failing was that the jalapeño I used had absolutely no heat, that and I didn’t have their recipe.  If you are in Little Rock in the near future, make the trip all the way out to the Promenade shopping center on Chenal; you’ll be glad you did.

 

Here is my version of vegetarian tacos but use your imagination or whatever you have on hand.  Add as much heat as you can handle.  I bet you won’t even notice that there is no meat in these babies, they are so filling and so good.  That is the secret to good cooking – with the proper combination of ingredients and seasoning, you won’t feel like you are missing anything or eating something that is healthy for you.

 

Vegetarian Tacos

1 cup frozen Southern style hash brown potatoes, thawed, or one cup peeled and diced potato

2 small zucchini, diced

1/2 onion, diced

1 jalapeño, seeded and diced

1 tsp. each cumin, chili powder, salt and oregano

fresh chopped cilantro

corn or flour tortillas, your choice

freshly shredded Monteray Jack cheese, optional

 

Add 1 to 2 Tbsp. olive oil to a large skillet and heat to medium high.  Add potatoes, zucchini, onion and jalapeño.  Cook, stirring frequently, for about 5  minutes or until they start to brown.  Add cumin, chili powder, salt and oregano and cook 3 minute more.  Heat several tortillas by wrapping in a damp paper towel and microwaving 30 to 45 seconds, depending on how many you heat.  Fill tacos with vegetable mixture, top with cheese if desired.  You could also make my salsa verde to top these babies or the following lime sauce is good too.

 

Lime Sauce for Vegetarian or Fish Tacos

juice of two limes

1/2 cup reduced fat mayo

1 to 2 tsp. chili powder, use chipolte chili powder if you want more heat

Mix all ingredients in a small bowl.  Serve over tacos.

 

The tofu fried rice at Sai Tai restaurant is also very good, though I admit it may not convert any meat eaters into loving tofu.  My husband said it wasn’t bad but left it at that.  He doesn’t like tofu after I made a horrid mess of tofu stir fry years ago.  However, I cannot claim that restaurant fried rice is a healthy dish, prepared as it usually is with plenty of butter or other oils and salt.  Think of it as an occasional treat.

Upadated on September 4, 2013