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Trio of Veggie Tacos on Zucchini Tortillas
Marcela Valladolid's Chile-Mango Guacamole + Trio of Veggie Tacos + Roasted Tomatillo Salsa + Pitaya Margaritas
Nathan Congleton / TODAY
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Rating:
4.090909 (11 rated)

These are the fanciest tacos you will ever lay your eyes on. I like to serve them with the three different fillings to showcase a variety of vegetables that are distinct yet work so well together. You'll get an array of flavors: spicy, smoky, vinegary, sweet, savory and fresh!

Technique tip: Make extra zucchini tortillas and freeze them, because they'll work with pretty much any taco filling.

Swap options: Of course, if you just want to focus on one or two of the toppings, that's completely fine. You can also swap sweet potato for regular potatoes or Portobello for regular mushrooms. And by all means, throw some chicken in there if it makes you happy.

Ingredients

  • Zucchini tortillas (makes about 8 tortillas)

    • Coconut oil, for greasing
    • 4 cups coarsely grated zucchini (about 2 pounds or 6 medium zucchini)
    • 1 cup shredded mozzarella cheese
    • 1 large egg
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon garlic powder
  • Cashew cream (makes about 4 cups)

    • 4 cups raw cashews
    • 4 cups water, plus more as needed
  • Jalapeño-cilantro cashew cream

    • 2 cups cashew cream (recipe above)
    • 1 jalapeño, seeded
    • 1 cup fresh cilantro
    • 1 tablespoon grated lime zest
    • Kosher salt and freshly ground black pepper
  • Creamed poblano filling

    • 2 tablespoons coconut oil
    • 1/2 medium white onion, thinly sliced
    • 2 cups fresh or thawed frozen corn kernels (from about 2 ears, if fresh)
    • 6 fresh poblano chiles, charred (over a gas burner or under the broiler), peeled, seeded and thinly sliced
    • 2 cups cashew cream (recipe above)
    • Kosher salt
  • Kale and sweet potato filling

    • 2 tablespoons coconut oil
    • 1 clove garlic, minced
    • 1 cup cubed peeled sweet potato
    • 2 teaspoons chipotle powder
    • Kosher salt and freshly ground black pepper
    • 2 cups chopped kale leaves
  • Portobello mushroom filling

    • 2 tablespoons coconut oil
    • 3 Portobello mushrooms, sliced
    • 2 tablespoons balsamic vinegar
    • Kosher salt and freshly ground black pepper
    • Jalapeño-cilantro cashew cream (recipe above), for serving

Preparation

For the zucchini tortillas:

1. Preheat the oven to 450°F. Line two baking sheets with parchment paper and grease with coconut oil.

2. Wrap the grated zucchini in cheesecloth or a kitchen towel and squeeze out as much liquid as possible (removing the excess moisture will help the tortillas stay intact during baking).

3. Transfer the zucchini to a large bowl. Add the mozzarella, egg, pepper, salt and garlic powder. Mix to combine.

4. Using an ice cream scoop, scoop the zucchini mixture onto the parchment paper. Press each mound into a thin circle, about 5 inches in diameter.

5. Bake for 20-25 minutes, until the tortillas begin to brown around the edges. Remove from the oven and let cool.

6. Carefully peel the zucchini tortillas from the parchment and transfer to a serving platter.

For the cashew cream:

1. Soak the cashews in the water for about 3 hours.

2. Strain the cashews, reserving the soaking liquid. Transfer the cashews to a blender or food processor and process until smooth.

3. With the machine running, gradually add the reserved soaking liquid until the cashew cream reaches your desired consistency (if you run out of soaking liquid, add more water, if necessary).

4. The cashew cream can be refrigerated for up to 2 days. Whisk or blend to re-emulsify.

For the jalapeño-cilantro cashew cream:

Add 2 cups of the cashew cream, jalapeño, cilantro and lime zest and to a blender or food processor and blend until incorporated. Season to taste with salt and pepper.

For the creamed poblano filling:

Melt the coconut oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the corn and poblanos and cook, stirring, for another 5 minutes. Add the remaining 2 cups of the cashew cream and simmer until thick, about 3 minutes. Season to taste with salt. Remove from the heat and set aside.

For the kale and sweet potato filling:

1. Melt the coconut oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, for about 2 minutes.

2. Add the sweet potato and cook, stirring occasionally, until lightly browned, 5-7 minutes.

3. Add the chipotle powder and cook, stirring occasionally, until the sweet potato starts to soften, 8-10 minutes. Season with salt and pepper, add the kale and cover the pan. Reduce the heat to low and simmer until the kale wilts slightly, 3-5 minutes. Season the filling to taste with salt and pepper. Remove from the heat and set aside.

For the portobello mushroom filling:

Melt the coconut oil in a medium saucepan over medium heat. Add the mushrooms and cook until they start to soften, about 5 minutes.

Add the vinegar and season with salt and pepper. Cook for about 2 more minutes, until the vinegar has reduced. Season to taste with salt and pepper. Remove from the heat and set aside.

To assemble the tacos:

Grab a zucchini tortilla and top it with your favorite filling.

Drizzle the Portobello tacos with some jalapeño-cilantro cashew cream.

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