Taco Night Every Night
Taco night every night!! This is my absolute favorite dinner. I love how versatile it is - you can make it as whole 30, paleo, vegan, gluten-free as you want, or mix it up by adding in some grilled mahi-mahi, use tortillas instead of lettuce wraps, or serve it with tortilla chips instead of plantains (but seriously, you’d be missing out because these plantain chips are EVERYTHING). This recipe serves 4, packs beautifully for leftover lunches, and is just about as delicious as you can get. Without further ado, here is my recipe for roasted veggie tacos with crispy lime plantain chips.
INGREDIENTS
Quick Pickled Veggies
1C thinly sliced vegetables (really anything could work here; I usually make a mix of carrots, Chinese cabbage, and radish)
1 clove garlic, smashed
3/4C apple cider vinegar
1/4C maple syrup
1C water
1TSP salt
Red pepper flakes
Optional: 1/2 jalapeño, sliced thinly (add if you want heat…be sure to remove seeds and membrane unless you like it extra hot!)
Tacos
1 large butternut squash, cut into 1 inch cubes
4 large yukon gold potatoes, cut into 1 inch cubes
1 bunch kale, stemmed and roughly chopped
1 head iceberg or Boston lettuce
1 avocado
2 TBS fresh minced cilantro
4 TBS avocado oil, divided
Juice of 1 lime
2 TBS taco seasoning
Dash cayenne
Salt + pepper to taste
Crispy Lime Plantain
2 large plantains, sliced thinly lengthwise (use a mandolin for easiest cutting) - choose plantains that are more green than yellow, as they make better ‘chips’
4TBS avocado oil
Zest of 1 lime
Pinch of salt
DIRECTIONS
Pickle the veggies
Place chopped veggies into a large bowl (or mason jar)
In a medium saucepan, bring to a boil the water, vinegar, maple syrup, and salt
Remove liquid from heat and pour over veggies and red pepper
Let cool slightly, then chill for 30-60 mins in the refrigerator
Prepare the tacos
Preheat oven - this recipe works best if you have a convection oven or ‘roast’ setting
Place squash and potato onto a parchment covered baking sheet
Drizzle 2TBS of the avocado oil onto the squash and potatoes, season with taco seasoning, pepper, and dash of cayenne
Roast vegetables until they are golden brown and cooked through (In my oven this takes about 25 minutes)
When the squash and potatoes are about halfway done, remove pan from oven, mix in kale, and return to oven. (Alternatively, you can roast kale on a separate baking sheet, just add into the oven on a separate rack from the squash/potato pan. Since kale takes much less time to cook than the root vegetables, watch it carefully so it does not char)
While the veggies are cooking, prepare the plantain chips (see below) and guacamole by smashing the avocado with the lime juice. Season with salt + pepper to taste.
Cook the plantains
Pour avocado oil in a large skillet and heat over medium-high to just below smoke point
Carefully place plantain strips into the skillet in a single layer
Flip when the bottoms are golden brown and crispy - in my pan this takes about 5-7 mins, but watch them carefully for overcooking
Cook the second side until again golden brown and crispy
When done, remove from pan and drain on paper toweling and sprinkle with salt and lime zest
Put it all together
Carefully unwrap each layer of lettuce so that you have little lettuce cup taco shells
Into each lettuce cup add roasted veggies, kale, and small spoonful of guacamole
Strain pickled vegetables from pickling liquid, and add to top of each taco
Serve alongside plantain chips (and possibly a margarita!)
Enjoy your amazing dinner!
ABOUT SCOTTSDALE INTEGRATIVE ACUPUNCTURE + SHELLEY O’DELL-BROCK, L.AC.
Scottsdale Integrative Acupuncture was created to help clients look and feel their best, naturally. Owner, Shelley O’Dell-Brock, LAc, offers a holistic approach to stress reduction, pain management, and natural beauty. She uses ancient solutions for modern healing, empowering her patients to take charge of their own health. Offering cosmetic acupuncture, Gua Sha, and essential acupuncture, Scottsdale I.A. is Scottsdale’s preferred choice for natural healthcare. Your holistic health journey begins, and continues at Scottsdale Integrative Acupuncture.