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Veggie Tacos

Veggie Tacos

From: Risky Business Restaurant and Bar, Tucson, AZ. Yield: 1 serving.

3 6" flour tortillas

3 oz. basil cream cheese (recipe follows)

4 oz. fresh California Avocado* (½ avocado) sliced into 6 slices

1 8-oz. tomato

6 cherry tomatoes, halved

3 oz. radish sprouts

3 oz. cucumber, seeded and diced

2 oz. red onion, diced

2 oz. fresh roasted corn

1 oz. balsamic reduction

3 pieces green leaf lettuce

Basil Cream Cheese (yield ½ cup):

2 oz. cream cheese

1 oz. basil

1 oz. milk

1 Tbsp. lemon zest

to taste, salt and pepper

For basil cream cheese: 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: 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.

Warm tortillas briefly in a preheated 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, ⅔ oz. red onion, ⅔ oz. corn, and 4 cherry tomato halves. Drizzle each with balsamic reduction. Top each with 2 slices of fresh California Avocado. Serve.

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

TAGS: Food & Drink