It’s no secret that I love Mexico, and a big reason for that, is definitely the cuisine! This simple vegetarian taco meal was inspired by my trips to Mexico, eating at hole-in-the-wall family owned taco places. I have made some adjustments, like making it a vegetarian and healthier version of what you will find in Mexico. These tacos taste delicious and my family loves them as well!
Corn tortillas (refrigerated, not frozen)
Spanish Rice (see recipe below)
All of the ingredients that I use are organic and purchased at Superstore (Canada) and Vita Health (Winnipeg, Canada) or the local farmer’s market. The corn tortillas were found at a small Latin American market in Winnipeg, Canada called El Izalco (570 Sargent Avenue). The amounts of each ingredient will depend on how many people you are cooking for.
- Chop up all vegetable ingredients.
- Cook the Spanish rice (see recipe and directions below)
- Lightly oil a saucepan and warm tortillas on both sides until they are soft and warm.
- Place tortillas flat on a plate and start loading them up with your choices of toppings and rice.
- Top with salsa, guacamole, and/or sour cream.
- ENJOY this Mexican deliciousness!
Spanish Rice Recipe
2 tbsp coconut or avocado oil
1/2 medium onion, finely chopped
1.5 cups of white jasmine rice
2 cloves of garlic, finely chopped
2.5 cups of water with organic chicken or vegetable bullion cube
1 cup organic tomato sauce
- In a medium saucepan, heat oil over medium heat. Add in the fresh onion and garlic. Sautee until softened and onions transparent.
- Add dry rice and cook with the onion mixture until the rice becomes a golden brown colour.
- Add in water/bullion cube and tomato sauce (add slowly). Stir and bring to a boil.
- Once it starts boiling, turn the heat to low and cover.
- Let simmer for 20 minutes or so until all liquid is absorbed by the rice.