Tacos Vegetal Recipe
pico de gallo | frijoles | dehydrated com | pepitas cabbage | sautéed mushrooms | guacamole taquero | corn tortilla
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Ingredients
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Pico de Gallo
Frijoles
Dehydrated Corn
Pepitas Cabbage
Sautéed Mushrooms
Guacamole Taquero
Corn Tortilla
Method
Pico de Gallo
- 1
Prepare the Pico de Gallo
In a medium bowl, combine the diced tomatoes, chopped onion, minced jalapeño, chopped cilantro, lime juice, and salt. Mix well and set aside.
Frijoles
- 2
Dehydrated Corn
- 3
Rehydrate the Corn
In a bowl, combine the dehydrated corn with 1 cup of water. Let it soak for about 30 minutes until rehydrated and plump.
Pepitas Cabbage
- 4
Prepare the Cabbage
In a large bowl, toss the shredded cabbage with pumpkin seeds, olive oil, and salt. Mix well and let sit for 10 minutes to allow flavors to combine.
Sautéed Mushrooms
- 5
Guacamole Taquero
- 6
Corn Tortilla
- 7
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.