Well its Monday again. For today I decided to post a made it that is food! Sean and I are extreme food lovers. We like most cuisines and we do our best to at least try most things. We both love to cook, and we’re both pretty good at it, if I do say so myself. Sean can make a mean migas plate, some great chili (though he has to give credit to my dad for the recipe), good grilled eats and more. I’m a bit better with ovens… you know roasting, pastries, etc. Well you get the point I think… WE LOVE FOOD! I’d go as far as to call us foodies.

Anyway, today I’d like to show you one of our recent meals. Its quick, its simple, its healthy, and ohhh it tastes sooo good! What is it we made… well duh Zucchini Tacos. Here is the in process (note that the photos in this post aren’t my best, I was working with florescent lights and trying out my flash):

So how do you make them!?! Well here you go:

Ingredients:

6 (or 12) corn tortillas (I use one tortilla per taco but Sean likes two as corn tortillas can be a bit more fragile)

1 avacado

1 small onion

1 medium zucchini

1 tomato

1/4 cup chopped cilantro

1/4 cup queso fresco (broken into bits)

1 tbs olive oil

salt

pepper

favorite salsa (optional)

Fage 0% (optional)

How to: Well first start by cutting the zucchini and onion into relatively small slices. Large julienne pieces is what we tend to do. Add the tbs of olive oil to a non-stick pan, then add the julienne zucchini and onion. Cook on medium-low for about 10-12 minutes. You can add seasoning here, we tend to be simple and add only some salt and pepper, though a bit of ground cumin changes up the flavor slightly. Stir every couple of minutes. While that is cooking, mash the avocado, cut up the tomato, and chop the cilantro, also warm another non-stick pan and heat your tortillas until lightly browned (to keep them warm put on a plate and lay a dish towel over them).

Once your veggies are to your preferred doneness, make your tacos. I like to spread a little avocado, and Fage, then load the veggies, tomato, cilantro, queso fresco, and salsa. Then eat! This recipe makes six tacos, which if made with 6-8″ corn tortillas,  makes two servings. So filling, so good for you, and so much flavor.

Here’s what ours looked like:

Well Happy Cooking!

This entry was posted on Monday, May 31st, 2010 at 7:59 am.