Taco Recipes

Tacos


1 cup potato, cut into 1/2"-inch cubes
1 cup carrots, chopped
12 taco shells
1 TB extra virgin olive oil or cooking oil
1/2 cup chopped onion
1 clove garlic, minced
1 small zucchini (about 6 ounces), cut into matchstick strips (about 11/4
cups)
1 cup fresh or frozen whole-kernel corn
1 TB chili powder
1/2 tsp. salt
1/8 tsp. ground black pepper
1-1/2 cups (8 oz.) firm tofu, cut into 1/2" cubes
1 cup shredded cheddar and/or Monterey Jack cheese (4 ounces)
Salsa (optional)
Sliced green onions (optional)
Dairy sour cream and/or peeled avocado slices (optional)
In a medium saucepan cook the potato and carrots, covered, in a small amount
of boiling water until just tender, about 7 to 8 minutes; drain and set
aside. If desired, heat taco shells according to package directions.

Meanwhile, in a large skillet heat oil; cook and stir onion and garlic in
hot oil over medium-high heat for 2 minutes.

Add zucchini and corn; cook and stir 3 minutes more. Add chili powder, salt
and pepper. Cook and stir for 1 minute more. Add potato-carrot mixture and
tofu. Stir gently to heat through.
Fill taco shells with vegetable mixture. Sprinkle with cheese. If desired,
serve with salsa, green onion, sour cream, and avocados.

Makes 6 servings.

Nutritional Information
Nutritional facts per serving
calories: 315, total fat: 16g, saturated fat: 5g, cholesterol: 20mg,
sodium: 438mg, carbohydrate: 34g, fiber: 3g, protein: 11g,
vitamin A: 64%, vitamin C: 12%, calcium: 17%, iron: 14%.



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