Squash, Mushroom + Goat Cheese Tacos
SERVES 3-4
This is a lovely and quick summer recipe.
DOSHAS
Vata - This is good for vata. Can add pepper in filling and avocado on top.
Pitta - Good for pitta. If you are overly heated skip the oregano and add parsley or mint instead. Also, you can skip salsa and go for avocado instead.
Kapha - Sub squash for cauliflower or broccoli. Add pepper.
INGREDIENTS
1 - 2 tbsp olive oil
1 onion, diced (use sweet onion for pitta types)
2 zucchini squash, diced
1.5 cups mushrooms thinly sliced (I used shitake but you can use any variety)
1 tsp oregano
2 tsps cumin powder
Salt to taste
Tortillas - organic corn, organic flour or alternative tortilla
Toppings
Goat cheese crumbles (i crumble myself from a goat cheese log)
Lime wedge
Cilantro finely chopped (optional)
Salsa (optional)
DIRECTIONS
In a large skillet on medium heat add olive oil and onions. Cook until the onions begin to soften. Stir often. Add the mushrooms and continue cooking for a few more minutes. Then add the chopped squash.
While vegetables are cooking, prep toppings.
After the squash is added begin heating tortillas on a skillet on medium heat (I use a cast iron). Heat both sides until warm.
Salt taco filling to taste.
Assemble tacos with tortillas, filling, goat cheese, cilantro, salsa and lime wedge. Enjoy!