Vegetable Tacos With Goat Cheese And Truffle Oil

There is a new-ish local restaurant that we really enjoy. Tasty Mexican food with fresh, inventive cocktails, an ocean view and a coastal modern interior. I love the glass and stainlesss steel mixed with warm leather seating and wicker overhead lighting. 

Anyway, I could go on and on and on and on about interior design {I am a little obsessed} but I really want to talk about tacos {another obsession}. Although there are many items on the menus to choose from, I beeline to...yes - tacos. I always know I will enjoy the lobster tacos and shrimp tacos.  But on a whim I ordered a vegetable taco - curious but certain it would pale in comparison to its aquatic competition. Much to my surprise, the veggie taco is a serious contender! And something I could not stop thinking about.  And when I can't stop thinking about a menu item, I make it at home.  This is not the restaurant's recipe, but my version which I am excited to share with you. {I always use my husband as a litmus test - he who likes steak tacos smothered in hot sauce.  He loved these light, flavorful, healthy bundles and I think you will too}.

Vegetable Tacos With Goat Cheese And Truffle Oil

2 T olive oil

1 leek, coarsely chopped {white part only}

2 c chopped button mushrooms

1 c + 1/4 c corn {frozen now, but straight from the cob when in season}

2 zucchini, cut in half lengthwise and then thinly sliced widthwise

1 c + 1/2 c kale chiffonade {remove/discard tough center stem and thinly slice leaves}

1 t + 1/2 t fresh thyme leaves

1/2 t salt

Freshly ground black pepper

1 T champagne vinaigrette

8 soft corn tortillas {5" taco size}

3 - 4 oz crumbled goat cheese

white truffle oil

Heat olive oil in a saute pan or skillet over medium high heat. Add the vegetables, thyme, salt and 1/2 t freshly ground pepper. Saute until vegetables are tender, stirring occasionally, about 8 minutes.

Add the vinegar, stir and saute for 1 minute. Taste and adjust seasoning {salt} if you like. 

Warm the tortillas in the microwave.  If they are dry, place them between 2 damp paper towels and warm for 30 - 40 seconds.

To serve, divide the vegetable filling among tortillas. Top with crumbled goat cheese.  Drizzle a little truffle oil on top. Dust with freshly ground black pepper.

Fold and devour.

Makes 8 tacos.

Source:  Jill Crusenberry, inspired by blue plate taco