Smoky Venezuelan Tacos
A flavorful twist on traditional Mexican tacos, featuring smoky grilled plant and a side of zesty salsa.
Ingredients
- ●1 medium Plantsuch as portobello or cremini
- ●2 Eggfor the salsa
- ●1/4 cup Venezuelansuch as aji amarillo or pico de gallo
- ●1 tsp Smokysuch as chipotle or ancho chili powder
- ●1 tsp Zestysuch as lime juice or cilantro
- ●to taste Saltoptional
- ●such as avocado, sour cream, or cilantro Optional toppings
Instructions
- 1
Preheat a grill or grill pan to medium-high heat.
- 2
In a small bowl, whisk together the Venezuelan, smoky, and zesty ingredients.
- 3
Grill the plant for 3-4 minutes per side, or until tender and lightly charred.
- 4
In a separate bowl, whisk together the egg, a splash of water, and a pinch of salt.
- 5
Heat a non-stick skillet over medium heat and add the egg mixture.
- 6
Cook the eggs until they are scrambled and set, breaking them up with a spatula as they cook.
- 7
Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 8
Assemble the tacos by placing a slice of grilled plant on a tortilla, topping with scrambled eggs, and serving with a side of the Venezuelan salsa.
- 9
Optional: top with avocado, sour cream, or cilantro.