The Year of the Vegetable: Tacos
Veggies are having a huge moment right now, and delicious things happen when they get the taco treatment. In honor of our special vegetable package in our June 2016 issue, we're celebrating chefs' favorite veg-centric recipes— and let's be honest: everything tastes better wrapped in a tortilla. You might even find yourself choosing cauliflower over carnitas next Taco Tuesday!
This vegetarian taco from Ray Garcia, chef-owner of B.S. Taqueria in L.A., was inspired by tacos al pastor, a classic recipe made with pineapple and spice-marinated pork roasted on a spit. You won't miss the meat!
Tempura-fried asparagus adds a crunchy Japanese twist to this genre-bending taco, loaded with creamy guacamole and shredded cabbage, by Richard Sandoval, chef-owner of Zengo in NYC and Denver.
In this take on a breakfast taco, Wesley Avila, chef-owner of L.A.'s Guerrilla Tacos, tops corn tortillas with market-fresh mushrooms, crisp-tender broccolini, tomato salsa and a sunny-side-up egg.
This riff on Mexican rajas swaps out the traditional poblano chiles for milder, bite-size shishitos. Alex Stupak, chef-owner of Empellón in NYC and co-author of Tacos: Recipes and Provocations, simmers the cream-based filling until it's as thick and luscious as queso.
Want more veggies? Check out how to make DIY bowls here, and pick up a copy of our June 2016 issue for the whole story.