Veggie tacos

A fresh take on a favorite traditional dish.

Make your tacos trendy and light! Instead of heavier meats , cream, or cheese, try this light take on one of our favorite dinner ideas.

Cocina vegetariana

Veggie Tacos

Serves 4


  • 1 white onion, sliced thinly
  • 1 poblano chile, seeded and cut into thin strips (If you can’t find one, use green pepper)
  • 1 cup mushrooms, sliced
  • 1 cup cottage cheese or crumbled queso fresco
  • 1 avocado, thinly sliced (slice when serving, so it’s at its freshest and won’t turn dark)
  • 2 tablespoons oil for frying
  • 8 corn tortillas
  • Salt to taste
Preparation:Heat the oil in a pan. When hot, add the onion, Poblano pepper and mushrooms and cook over a low heat. To prevent burning, you can add a little water if you choose. But drizzle it in slowly, and only in very small amounts.

When the vegetables feel soft , add the cottage cheese or the queso fresco , and season the mixture with a little salt. Mix well and set it aside.

I recommend warming the tortillas to soften them before you fill them. Then stuff them with the slice of freshly cut avocado and a little of the mixture.

Add a side of beans to accompany the tacos and enjoy!