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For Electric Cooperative Members

These vegetarian tacos pack a surprising amount of flavor into each bite, thanks to the crisp slaw and cool avocado crème. If you can’t find ancho chile powder, substitute regular chili powder and a pinch of ground cayenne.

3 large carrots
2 medium zucchini
1 large sweet potato
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground ancho chile powder, or to taste
1/2 teaspoon salt
2 ears corn, shucked

“Bring the Heat” Slaw
3 cups shredded green cabbage
1/3 cup chopped cilantro
1 small jalapeño pepper, chopped
1/3 cup diced jicama
1/2 cup chopped red bell pepper
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar

Avocado Crème
1 large avocado
1/2 cup Mexican crema
2 teaspoons lime juice

To Serve
12 corn tortillas
Crumbled cotija cheese
Pico de gallo
Lime wedges

1. Filling: Prepare grill to cook over medium-high heat.

2. Peel carrots and cut in half lengthwise. Slice zucchini into strips 1/4 inch thick. Peel sweet potato and dice into 1/4-inch cubes. Toss all in olive oil, cumin, ancho chile powder and salt. Set aside.

3. Slaw: Mix cabbage, cilantro, jalapeño, jicama, bell pepper, vinegar, salt, pepper and sugar. Set aside.

4. Crème: Combine avocado, crema and lime juice in a blender and blend on low until smooth. Set aside.

5. Place a sheet of foil on half of grill grates. Place carrots flat side down on foil along with sweet potato cubes. Place zucchini strips and corn directly on grill. Turn vegetables to char on all sides. Remove vegetables once they’re well charred and tender all the way through, about 6 minutes total for the zucchini and 10 minutes for the carrots, corn and sweet potato. Let cool slightly, then slice zucchini and carrots into quarters and cut corn kernels off the cob.

6. To assemble tacos, grill or warm the tortillas. Layer two tortillas, then top with grilled vegetables followed by slaw and avocado crème. Garnish with pico de gallo, cotija or lime juice.

Makes 6 tacos.

March 2021 Recipe Contest