Seasoned Vegetable Tacos Recipe
Ingredients
| Corn tortillas | 8 | |
| 1 1/2 cups frozen whole-kernel corn, thawed | ||
| Zucchini | 1 Cup (16 tbs), diced | |
| Shredded carrot | 1 Cup (16 tbs) | |
| Chili powder | 2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Onion powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Can (10oz) | |
| Iceberg lettuce | 4 Cup (16 tbs), shredded | |
| Tomato | 1 Cup (16 tbs), chopped | |
| Cheddar Cheese | 1 Cup (16 tbs) | |
| 1/2 cup nonfat sour cream | ||
| Salt | 1/2 Cup (16 tbs) | |
Directions
Cut 8 (12- x 10-inch) pieces of aluminum foil; fold each piece in half lengthwise.
Open foil slightly, and twist ends to form boats.
Place foil boats on a large baking sheet, flattening bottoms.
Place corn tortillas inside boats, pressing gently to form shells.
Bake at 350° for 15 to 20 minutes or until crisp.
Set aside.
Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil.
Cook, uncovered, 5 minutes or until vegetables are tender.
Place 1/2 cup lettuce in each taco shell.
Spoon 1/2 cup corn mixture into each.
Top each with 2 tablespoons tomato, 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.
Open foil slightly, and twist ends to form boats.
Place foil boats on a large baking sheet, flattening bottoms.
Place corn tortillas inside boats, pressing gently to form shells.
Bake at 350° for 15 to 20 minutes or until crisp.
Set aside.
Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil.
Cook, uncovered, 5 minutes or until vegetables are tender.
Place 1/2 cup lettuce in each taco shell.
Spoon 1/2 cup corn mixture into each.
Top each with 2 tablespoons tomato, 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.
Chef
