Potato Zucchini Tacos

We can’t give you a salsa recipe and then just leave you hanging. So, here’s a great taco recipe to satisfy your taco needs. Cheers!

POTATO ZUCCHINI TACOS

vegan, gluten free, dairy free, oil free

Recipe by Jentry Lee Hull

INGREDIENTS

METHOD

Preheat oven to 400 degrees F.
Line two baking sheets with parchment paper.
Prepare zucchini. Cut halfway lengthwise and slice into ¼ inch thick slices. Place in large bowl, cover and store in the fridge until potatoes have cooked for 30-35 minutes.
Prepare potatoes. In a large bowl, mix together diced potatoes, half the pink salt and chili lime seasoning. Toss with a spatula to evenly coat.
Transfer potatoes to lined baking sheet, spread evenly and bake for 40-50 minutes on 400 degrees F. Turn halfway through to evenly brown.
Once the potatoes have cooked for 30-35 minutes, remove the zucchini from the fridge, stir in remaining chili lime seasoning, salt, and minced garlic. Transfer mixture to a lined baking pan, spread evenly and lightly cover with aluminum foil. Note, the foil is an important step – it will keep the moisture in and prevent the garlic from burning.
Bake zucchini for 15-20 minutes. Turn halfway through.
Once potatoes and zucchini are fully cooked, remove from heat.
Place the tortillas in the oven to warm for a few minutes.
Heat the beans, using a stovetop method or microwave.
Assemble tacos. Add beans, potatoes, zucchini, Spicy Melon Salsa, avocado or guacamole and enjoy!

NOTES

Oven temps vary, so keep an eye on your veggies to make sure they’re cooking and not burning.
To make lime taco holders, cut lengthwise into large wedges and place on either side like bookends.

Thrive on,

Coach Jentry

Gumsaba Outdoor Fitness Class schedule Sunday 8/14/16

9:00AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – Supersets Sunday