Zucchini #tacos on corn tortillas with roasted habanero salsa all from @rick_bayless cookbook, Mexico: One Plate at a Time. This meal has me so excited for spending the month with this book. If you need a good vegetarian taco, these are fantastic. The taco filling is made from a sauce that has tomatoes, browned onions, garlic, roasted poblanos, corn, crema, epazote, and zucchini. I used my baby zucchini that I recently got in my gorgeous spring produce box from @melissasproduce. Topped with cotija and a bit of cilantro these are so deeply flavored from the browned onions and smokey poblanos. I made the corn tortillas from the book too, as my dog decided to counter surf and eat the store bought ones I had. I only had white masa harina so I went with it. They were easy to do although I'm not sure how to get them without the frayed edges(tips anyone?). The haberno salsa is so intensely fiery hot! I thought wow, this only makes about 1/3 cup, that's not much. One taste and you realize you only need a drop or two to get all the heat you need. So delicious! All three recipes are in this month's #rainydaybitescookbookclub selection.
It's veggie time! Cool in' it up with trip-colour carrots, two kinds of beans, onions and courgette. Added a bit of salsa for some some kick. Great for leftovers or you can add rice, noodles or use as dip with tortilla chips or use as a filler in lettuce wraps. Versatile and tasty! Yumminess!