Portabella Zucchini Tacos (Vegetarian)
The beauty of the everyday is good, especially when it includes vegetable tacos like these, with someone you love.
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Cooking tools:
- Oven
- Baking sheet
- Dish
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Whisk
- Spoon
- Citrus press
- Kitchen towel
Ingredients
- 2 portabellas, stems and gills removed
- 2 tablespoons coconut oil, softened or melted
- 1/2 teaspoon salt
- A few shakes of red chili flakes
- 2 green zucchini squash (mine were a little under a pound in total weight)
- 4 cups chopped green curly kale
- 2 roma tomatoes, diced
- 1 small onion, chopped
- The juice of one lime (about 3 tablespoons)
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/4 cup yogurt
- 2 cloves of garlic, grated
- 1/2 teaspoon cumin
- A few shakes of cayenne
- Salt, to taste
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