Veggie Tacos

Veggie Tacos

Veggie Tacos

While these might not pack all the protein of some meat-based alternatives, they definitely pack all the flavor. Inspired by the recipe by Kay Chun, NYT.


  • Broccoli

  • Fingerling Potatoes

  • Scallions

  • Garlic Cloves

  • Smoked Paprika

  • Extra Virgin Olive Oil

  • Salt

  • Corn Tortillas

  • Eggs

  • Avocados, sliced

  • Salsa

  • Cilantro

  • Lime Wedges


  • Thinly slice the vegetables, coat in olive oil, smoked paprika, and salt. Roast at 450°F for about 30 min. There should be some charring but no burning.
  • Heat tortillas either in the oven wrapped in foil, on a dry griddle, or directly over a flame.
  • Fry eggs sunny-side up, leaving the yolk somewhat runny (to preference)
  • Divide the roasted vegetables among the tortillas, top with a fried egg. Garnish with a dash of smoked paprika, avocado slices, cilantro, salsa, and lime
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