These colorful vegetarian tacos are loaded with smoky charred vegetables like broccolini, corn, carrots and jalapeno peppers. Seasoned with a blend of bold spices, the charred vegetables are then wrapped in your favorite tortillas and topped with pickled red onion, radish, cotija cheese and Sriracha sauce.
2cupsfresh broccolini or broccolichopped into 1-inch pieces
3/4cupfresh corn kernelsor thawed frozen corn that has been well drained
1cupfresh carrotsshredded or thinly sliced
1cupred onionthinly sliced
1-2chipotle peppers in adobodiced
1teaspoondried Mexican oregano
Pickled Red Onions
1cupred onionthinly sliced
1-1/2cupsred wine vinegar
1/2teaspoondried Mexican oregano
1/2teaspoonwhole black peppercorns
1/2teaspoonwhole coriander seeds
12corn or flour tortillastaco-size
1cupgrated cotija cheese (optional)monterey jack, chihuahua, queso fresco, parmesan or grilled halloumi cheese are also great options if you want to add cheese to these tacos.
1/4cup Sriracha sauce
1cupkale or spinachshredded
Prepare the Pickled Onions
In a small saucepan, over medium heat, add all of the ingredients for the pickled onions. Bring the mixture to a boil and then cook for 3 to 4 minutes until the onions begin to soften. Remove the saucepan from the heat and transfer the onions and cooking liquid to a heat-safe bowl. Place the bowl in the freezer to chill the onions quickly while you prepare the rest of the recipe. After serving with the tacos, keep leftover pickled onions covered in the fridge for up to 1 week.
Char the Vegetables
In a large wok or frying pan, over medium-high heat, warm 2 tablespoons of olive oil till it begins to shimmer and smoke slightly. Add the broccolini and toss it in the hot oil until it begins to soften and char; about 4 minutes. Remove and set aside. Next, add the carrots and red onions, fresh corn, jalapenos and garlic to the hot skillet. Saute until the vegetables all start to blister and char; about 5 minutes.Return the charred broccolini to the skillet with the other vegetables add the tomato paste and diced chipotle peppers in adobo. Stir to coat the vegetables in the tomato paste evenly and then add the dried herbs and spices. Continue to cook the vegetables for 1-2 minutes and then add the juice of one lime and fresh cilantro and basil. Remove from heat.
Assemble the Tacos
Remove the pickled onions from the freezer. In a warm flour or corn tortilla, layer a few tablespoons of the charred vegetables with a tablespoon of the pickled red onions, a few sliced radishes, and grated cotija cheese. Top with Sriracha, chopped kale and fresh cilantro and serve on a plate with rice and beans.