Meatless Monday - Green Tacos

Tacos seem like a perfect spring and summer food. Granted, I eat tacos all year long, but they seem especially good when the veggies and herbs are nice and fresh and the beer is cold.  These tacos are a little different and very green for spring. You can fill them with tofu or beans if you want but the recipe here is how I made them.

Green Tacos

Ingredients for Green Sauce 

2 poblano peppers, roasted with skins removed

1 jalapeño, seeds and stem removed

1 garlic clove

1 big bunch parsley

1 big bunch cilantro

1/2 cup of olive oil

2 tablespoons rice vinegar

1 teaspoon salt

Directions 

Roast peppers over an open flame on the stove top or under the broiler. When they are cool enough to touch, remove burnt skins, stems and seeds. Place all the ingredients into a food processor and blend until smooth.

  

Ingredients for Blistered Shishito Peppers and Snap Peas 

6 oz shishito peppers

6 oz sugar snap peas

2 tablespoons butter + 2 tablespoons olive oil

2 tablespoons tamari

Directions 

Heat the butter and olive oil together in a pan on medium heat. Wash and dry the veggies then toss them into the pan and sauté  2 to 5 minutes until bright green or until a bit blistered. Add the tamari and sauté for another minute.

Ingredients for the Honey Glazed Bok Choy

3 baby bok choy, quartered

1 tablespoon butter + 1 tablespoon olive oil

1 tablespoon tamari

1 teaspoon honey

Directions 

Heat the butter and olive oil together in a pan on medium heat. Wash and dry the bok choy then toss into the pan and  3 to 5 minutes sauté until bright green. Add the tamari and honey and sauté for another minute.

Garnish / Assembly 

Avocado, chives, sesame seeds + your favorite tortillas.

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