The easiest veggie tacos with my go-to chipotle tahini crema (just waiting to be paired with basil kombucha mojitos - link in profile!). For the love of Friday and sunshine. Serves 4-ish
2 tablespoons olive oil
2 medium zucchini or your favorite veg
4 garlic cloves, minced
1 jalapeño, seeded and minced
sliced cabbage, cilantro, and lime for serving
crumbled feta, queso fresco, or goat cheese, optional
8 (6-inch) 100% corn tortillas or my current favorite - @sietefoods tortillas
CHIPOTLE TAHINI CREMA
1/2 cup tahini paste
1/4 cup warm water
juice of 1 lemon
2 garlic cloves
salt and pepper
1-2 tablespoons chipotle adobo sauce, depending on heat preference
For the zucchini: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the zucchini, garlic, and jalapeño. Give a quick stir and then cook undisturbed for 1 minute. Season with salt and stir again. Cook for another minute or so until the zucchini is browned and tender.
Make the chiptotle tahini crema. Add the tahini, water, lemon juice, garlic cloves, salt and pepper, and either the chipotle adobo sauce to a high-speed blender and blend until smooth and creamy (you may need to add a bit more water to thin it out).
Assemble the tacos. Warm the tortillas. When all the tortillas are heated, place the cooked zucchini or veg on the warm tortillas. Drizzle with chipotle tahini crema and garnish with cabbage, cilantro leaves, jalapeño slices, and cheese, if using. Serve with sliced lime for squeezing and extra chipotle tahini crema on the side.