Vegetarian Tacos with Spicy Crema
These vegetarian tacos are so packed with flavor you won't miss the meat!
Servings: 6 tacos
Ingredients
- Olive Oil
- 1 Tablespoon Old El Paso Taco Seasoning
- 3 Bell Peppers red, green, and yellow - 1 of each
- 1/2 Onion sliced
- 1 Pint Baby Bellas Mushrooms
- 1 Small Zucchini chopped
- 1 Small Yellow Squash chopped
- Salt and Pepper
- Old El Paso Hard Taco Shells
- Queso Fresco
- Cilantro
- Lime chopped
- 1 Romaine Lettuce Leaf chopped into fine strips
For the Sauce
- 1/2 Cup Crema or sour cream
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- Queso Fresco and cilantro for garnish
Instructions
- Heat a skillet over medium heat and add a drizzle of olive oil.Olive Oil
- Add the taco seasoning, peppers, onions, mushrooms, zucchini and squash and cook for 8-10 minutes or until tender..1 Tablespoon Old El Paso Taco Seasoning, 3 Bell Peppers, 1/2 Onion, 1 Pint Baby Bellas Mushrooms, 1 Small Zucchini, 1 Small Yellow Squash, Salt and Pepper
- Meanwhile, in a small bowl mix together the crema and seasonings.1/2 Cup Crema , 1/2 teaspoon Chili Powder, 1/2 teaspoon Cumin, Queso Fresco
- Place the veggies in each taco shell, top with a sprinkling of cheese, cilantro, a squirt of lime, and drizzle with crema.Old El Paso Hard Taco Shells, Queso Fresco, Cilantro, Lime
- Add the lettuce strips and serve immediately1 Romaine Lettuce Leaf
Notes
Crema can be found with the mexican cheese in a jar like container. It's much like a sour cream so if all else fails please just substitute sour cream
Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 11g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 128mg | Potassium: 578mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2579IU | Vitamin C: 90mg | Calcium: 54mg | Iron: 1mg