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VEGGIE TACOS
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Veggie Tacos

Author: Risky Business Restaurant & Bar (Tucson, AZ)

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Ingredients

  • 3.000 3
    6-inch flour tortillas
  • 3.000 3 oz.
    Basil Cream Cheese (recipe follows)
  • 4.000 4 oz.
    Fresh California Avocado*, sliced into 6 slices (1/2 avocado)
  • 1.000 1
    8 oz. tomato
  • 6.000 6
    cherry tomatoes, halved
  • 3.000 3 oz.
    radish sprouts
  • 3.000 3 oz.
    cucumber, seeded and diced
  • 2.000 2 oz.
    red onion, diced
  • 2.000 2 oz.
    fresh roasted corn
  • 1.000 1 oz.
    balsamic reduction
  • 3.000 3
    pieces green leaf produce
  • 0.000

    Basil Cream Cheese (Yield: 1/2 cup)

  • 2.000 2 oz.
    cream cheese
  • 1.000 1 oz.
    basil
  • 1.000 1 oz.
    milk
  • 1.000 1 Tbsp.
    lemon zest
  • 0.000
    salt and pepper to taste

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Instructions

Basil Cream Cheese:

  1. Blend cream cheese, basil and lemon zest in a food processor. Add the milk while the machine is on to incorporate. Add salt and pepper to taste.


To Assemble:

  1. Prepare the balsamic reduction by simmering 4 oz. balsamic vinegar until it is reduced by half and is slightly thickened. You will need 1 oz.
  2. Warm tortillas briefly in a pre-heated pan. Remove and place on serving plate. Spread 1 oz. basil cream cheese on each tortilla. Place one piece of lettuce on half of each tortilla. Place remaining ingredients on each tortilla in the following order: 2 slices of tomato, 1 oz. radish sprouts, 1 oz. cucumber, 2/3 ounce red onion, 2/3 ounce corn, and 4 cherry tomato halves.
  3. Drizzle each with Balsamic Reduction. Top each with 2 slices of Fresh California Avocados. Serve.


*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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