Soft Corn Tacos with Scallions, Pepper Jack, Avocado, Microgreens

Contains:  Dairy.  Is: Vegetarian, gluten-free, quick and easy.

Vegetarian taco, yum…

Well, earlier today I posted an omnivore taco, and now I am making a vegetarian one.  Photos here are more step by step (probably because I was less hungry, ya’think???)

As always, go with what you have to hand.  If you prefer the soft wheat tacos, use those.  Sub the scallions out with those ramps I used  in the previous recipe.  Sub out the pepper jack cheese with some other melt-able cheese.  As I didn’t add any spices other than what the pepper jack brings to this, you can add some finely shredded jalapeño or other hot / warm chili to the taco.  Avocado can always be replaced with tomato, bell pepper, pre-cooked sliced mushrooms, or something.  I had a bunch of microgreens, so I added those.   Top with salsa and/or sour cream, if you have them.  (I do have salsa but I didn’t want to open an entire jar of it, and have to figure out what to do with the rest…  Oh, you CAN make your own salsa, but the lack of jalapeños here deterred that!)

Warmed scallion on warmed tortilla.

As with the earlier recipe, I like my taco cheese to melt.  And so I went the extra minute and let it melt in the skilled, cooking alongside the scallion, which I used as the warm base for this.  And I pre-warmed the taco in butter, in part because these tortilla shells were a bit older than optimal, and were drying out.  This rejuvenated them!   (You could also take older tortillas, sprinkle with water, and nuke them in the microwave for fifteen or so seconds.  Especially if you wish to avoid the extra fat.)

Topped by melted pepper jack cheese,

This recipe was written for one person – if you have several people here wanting to plate up their own tacos, don’t melt the cheese in  the skillet, but DO set it near the hot ingredients so it has a better chance of melting nicely, for those of us who prefer that!

And followed by avocado, a squeeze of lemon, then microgreens.

Prep Time:  10 minutes.
Cook Time:  5 minutes.
Rest Time:  Nope.
Serves:  2 tacos per person.
Cuisine:  Tex-Mex inspired.
Leftovers:  They never got that far!

• 2 small soft corn torillas.
• 2 teaspoons of butter or cooking oil.
• 1 large scallion/green onion, chopped coarsely.
• 2 or 3 ounces pepper jack or other meltable cheese.
• 1/2 an avocado, pealed and cored.
• approximately 1 teaspoon of fresh lemon (or lime) juice.
• a handful or so of microgreens, peppery preferred.  
• Optional ground chili to taste
• Optional toppings:  salsa, salsa verde, sour cream… 

Prep everything and have it ready.  Pull out your skillet, and add the butter/oil.  Let it melt at medium heat.

My soft shell tortillas were getting a bit old, so I let them soffen in the skillet, 30 seconds per side.  Or sprinkle with water and  heat in the microwave for 15 seconds total.  If yours are fresh, you can skip this step.  Set them aside.

Cook the scallions for a minute, then add the cheese for another minute, or until the cheese just melts.  Remove skillet from burner/hob.

Add the scallions to each tortilla, half of this to each one, as a central line.

Add the cheese atop that central line.

Add the avocado slices atop this, and sprinkle with lemon juice.  Here  is also the place to sprinkle on any optional ground chili.

Add the microgreens, serve, and at the table diners can use the toppings of their choice.

Fold and eat immediately.

NOTE: This recipe was written for one person – if you have several people here wanting to plate up their own tacos, don’t melt the cheese in  the skillet, but DO set it near the hot ingredients so it has a better chance of melting nicely, for those of us who prefer that!

• Fiesta Friday (Laurena @ Life Diet Health as co-host).
• What’s for Dinner?  Sunday Link-Up.
• Homestead Blog Hop.
• Full Plate Thursday.

 

 

 

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