- Corn tortillas
- 1 eggplant diced
- 1 orange pepper, diced
- 1 zucchini, diced
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Crumbled cotija cheese (optional)
- Avocado, diced (optional)
- 1 pint strawberries, diced
- 1 purple heirloom tomato, diced
- 1/2 red onion, diced
- 1 jalapeño seeded and finely diced
- 1/2 cup cilantro, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
If you're still not convinced that food can be meaty and satisfying without any meat involved, you should probably try Siri's recipe immediately. Once you've roasted these dense vegetables — eggplant, pepper and zucchini — with garlic and cumin, you're not going to want to fill your tacos with anything else. And the strawberry salsa — sweet, spicy and acidic — just takes it to a whole other level.
For the roasted veggie tacos:
Preheat oven to 400°F. In a small bowl, whisk together the olive oil, garlic, cumin, salt and pepper. Place the diced veggies on a roasting pan and toss with the olive oil mixture, combining everything to make sure it's evenly coated. Roast in oven for 25 to 30 minutes. Turn grill to medium. Using tongs, grill tortillas until they are toasted on both sides. Place veggies in tortilla and top with strawberry salsa and desired toppings (in this case, avocado and cotija cheese).
For the strawberry salsa:
Place first 5 ingredients in a bowl and stir to combine. Drizzle lime juice and olive oil over and stir, seasoning with salt and pepper to taste.