What gives these tacos their unique flavor are the shishito peppers and homemade coriander pickled onions and spicy bread and butter pickles.

About the recipe

For these vegetarian tacos I used a veggie combination of shishito peppers, mushrooms, potatoes and onions. Roasted all these veggies first then topped them on tacos with homemade pickled onions. Here is a link for a quick and easy recipe for pickled onions with coriander seeds .

I really like shishito peppers. They have a wonderful chili like flavor while being mild and not spicy.  I’ve been using them a lot in omelettes, savory bread puddings, in tacos, and in rice dishes.  Sometimes I even serve them by themselves, a little blistered with salt and pepper. These peppers add wonderful taste and aroma to any dish.

As for the spicy bread and butter pickles? I was gifted a jar of homemade spicy pickles from my friend Rose. These are spicy, sweet and sour all at the same time and give the tacos a wonderful boost of flavor.

Soft Tacos with Roasted Mushrooms, Potatoes, & Peppers with Spicy Bread and Butter Pickles & Coriander Pickled Onions
makes 10 – 12 soft tacos

Ingredients:

• 10-12 Soft tacos
• 1 lb mushrooms cut into quarters
• 2 cups Shishito peppers about 10-12 shishito peppers or 2 large bell peppers cut into small pieces
• 1 medium onion cut into slivers
• 2 medium potatoes cut into thin slices
• 4 garlic clove’s finely chopped
• 3 tbsp olive oil
• 2 avocados
• 1 lime
• 4 tbsp chopped cilantro
• 2 tbsp finely chopped onions
• Coriander pickled onions – here is the link to the recipe Pickled onions with coriander seeds and red chili
• Spicy bread and butter pickles. Feel free to use any pickle slices of your choice.
• Queso Fresca cheese or any cheese of your liking
• Salt and pepper
• Oil
• Paprika

Directions:

• Make the stuffing:  In a baking sheet place mushrooms, peppers, potatoes, and 1 finely cut onion.  Toss together with 2 tbsp oil and salt.  Roast in a 400 degree oven for 30 minutes tossing at the half way mark. Cook until the potatoes are tender. Take out of oven and set aside.

• In a large pot sauté garlic in 1 tbsp oil, add the roasted vegetables and black pepper. Cook on the stove for 2 minutes. Set aside.

• Make the avocado spread: In a bowl mash the avocado. Add salt, paprika, juice of 1 lime, 2 tbsp finely chopped onions and 2 tbsp of finely chopped cilantro. Mix together. Drizzle with olive oil. Set aside.

• Assemble the soft tacos.  Spread avocado spread onto the soft tacos.  Top with roasted vegetables.

• Add pickled onions and bread and butter pickles. Top with queso fresca and some cilantro leaves.  Sprinkle paprika if you have.

• Tacos are ready!

• Tacos are best had immediately after topping them with veggies and condiments.