Random Cooking Chemistry: Easy Veggie Tacos

Delicious Veggie Tacos w/ Plain Yogurt

Holy vacation Batman! I’m finally back from my trip to Chicago and I decided to go sans computer because I know myself and I would be all over that thing.  I went to see some apartments, my husband finally got to meet my family from Mississippi, found a new pizza place thanks to my buddy Saagar (recipe coming soon) and even got some great exercise in walking on the lakefront.

Now, one of my favorite places to go when I’m in Chicago is Carbón Live Fire Mexican Grill for steak tacos.  However, after my rude awakening from my doctor I had to cut those out.  I was so sad until I looked at this wonderful thing called a menu and realized that they also had a veggie taco. It was so delicious I seriously forgot that I wasn’t eating steak and figured that I needed to replicate this recipe in Colorado.  So, to all my forced pseudovegetarians (I’m still allowed to eat chicken and fish), this recipe is for you. This recipe should make approximately 8 tacos.

***Warning: I love balsamic vinegar and Worcestershire sauce, taste as you go along to make sure it’s not too strong of a taste for you.***


Whole Wheat tortillas (Corn for those with celiac disease)

Plain Greek yogurt (sour cream substitute)

Extra virgin olive oil

1 Red Pepper

1 Green Pepper

2 Shallots

1/2 Red Cabbage

2 Cups of chopped mushrooms

1/2 Cup of balsamic vinegar

1/2 Cup of Worcestershire sauce

1 Tsp. of garlic powder

1/2 Tsp. of cayenne pepper

Salt and pepper to taste


1. Chop the red pepper, green pepper, red cabbage, and shallots into strips.

Chopped veggies

2. On high heat, add a few glugs of olive oil to your pan and allow to get hot.  After pan is hot, add the mushrooms, green peppers, and red peppers to the pan.  Turn the heat down to medium and cook for about 2-3 mins.

3. Add half of your balsamic vinegar and Worcestershire sauce to the cooking veggies.  Stir to get an even coating. Cook for another 2 mins, stirring periodically.

4.  Add the cayenne pepper, garlic powder, shallots and red cabbage to the pan.  Let the veggie mixture brown then add the other half of the balsamic vinegar and Worcestershire sauce to the pan.  Stir for an even coating on all of the veggies.  Cook until all veggies are soft and browned. Add salt and pepper to taste then set aside.

Cooked taco filling.

5. In separate pan, rub olive oil on the front and back of tortillas.  Toast in a small pan.

6.  Add filling to toasted tortilla, a little bit of salsa, and dollop of plain Greek yogurt on the side.

Finished with fixings.

Don’t forget to enjoy!!



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