Dana Treat – Treat Yourself

Soft Tacos

Posted July 28, 2010

Grilled Summer Vegetable Soft Tacos
Inspired by Fields of Greens
Serves 6-8

The diced potato in here does give the dish more body but it’s also an extra step and more dishes to wash.  You can omit it if you like.  Substitute cotija cheese for the Cheddar if you prefer.

1 jalapeño chile, sliced in half and de-seeded
1 red bell pepper, cut lengthwise into thick strips
1 yellow pepper, cut lengthwise into thick strips
1 red onion, peeled and cut into ½-inch thick rings
1 zucchini, cut in half lengthwise and scored
1 yellow summer squash, cut in half lengthwise and scored
Olive oil
Kosher salt and freshly ground black pepper
1 chipotle pepper, minced, plus 2 tsp. of the sauce
1 medium Yukon Gold potato, cut into ½-inch cubes
¼ cup water
¼ cup chopped cilantro
12 thick corn tortillas
About 1½ cups grated Cheddar cheese

Prepare the grill.

Place the onions, peppers, and squashes on a large sheet pan.  Drizzle with olive oil and liberally sprinke with salt and pepper.  Place the vegetables on the grill and cook, turning as needed, until completely tender.  Remove from the grill and set aside.

Heat a bit of olive oil in a medium-size skillet and add the potatoes.  Sprinkle with a pinch of salt and a few grinds of pepper.  Lightly brown the potatoes over medium-high heat, using a spatula to loosen them as needed.  Add the water, cover the pan, lower the heat, and simmer until completely tender, about 5 minutes.  Tranfer to a medium size bowl.

Peel and seed the jalapeño.  Finely chop and add to the potatoes.  Chop the rest of the grilled vegetables into ½-inch pieces and add to the potatoes along with the chipotle and sauce.  Stir in the cilantro.  Taste for seasoning and add more chipotle sauce if it is not spicy enough for you.

Heat a little oil in a skillet and add a tortilla.  When it is soft and heated through, flip it over and heat the other side.  Sprinkle a bit of cheese over and spread about 1/3 cup filling across the center.  Fold the tortilla in half and keep them warm in a low oven while you repeat with the rest of the tortillas.  Serve with salsa, guacamole and sour cream if desired.

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