Veggie Tacos
Ingredients
¼ cup
canola or corn oil
6 tbsp.
Kowalski's Freshly Squeezed Orange Juice
2 tbsp.
Kowalski's Freshly Squeezed Lime Juice
1 tbsp.
freshly minced garlic
1 tbsp.
tamari
1 tbsp.
Kowalski's Taco Seasoning
½ tsp.
smoked paprika
12 oz.
Kowalski's Fajita Vegetable Mix
6 oz.
portobella mushroom caps, cut into ½" strips
8
(6") corn or flour tortillas
- toppings, your choice: cooked Spanish rice, crumbled Cotija or Kowalski's Mexican Blend Shredded Cheese, shredded lettuce or cabbage, canned black beans, Kowalski's Signature Fresh Mexi-Ranch Salad Dressing, lime wedges and fresh cilantro leaves
Directions
- In a medium mixing bowl, combine first 7 ingredients (through paprika).
- Add fajita mix and mushrooms; toss to coat evenly. Let vegetables marinate for 20 min.
- In a large skillet, heat tortillas one at a time over medium-high heat until softened (about 30 sec. per side); wrap in a clean, slightly moist dish towel to keep them warm and soft.
- Add ½ of the marinated vegetables to the skillet used to heat the tortillas; sauté over high heat until al dente (about 3-4 min.). Remove vegetables from pan; keep warm.
- Repeat with remaining vegetables.
- Divide vegetables among warm tortillas; top with remaining ingredients to taste.
- Fold in half; serve immediately.
Find It!
- Find Cotija cheese in the Specialty Cheese Department.
- Find Kowalski's Freshly Squeezed Juices, Fajita Vegetables and Fresh Mexi-Ranch Salad Dressing in the Produce Department.
