Veggie Tacos

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Serves: 1
  6-inch flour tortillas
oz.  Basil Cream Cheese (recipe follows)
oz.  Fresh California Avocado*, sliced into 6 slices (1/2 avocado)
  8 oz. tomato
  cherry tomatoes, halved
oz.  radish sprouts
oz.  cucumber, seeded and diced
oz.  red onion, diced
oz.  fresh roasted corn
oz.  balsamic reduction
  pieces green leaf produce
    Basil Cream Cheese (Yield: 1/2 cup)
oz.  cream cheese
oz.  basil
oz.  milk
Tbsp.  lemon zest
  As needed  Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Basil Cream Cheese:

  1. Blend cream cheese, basil and lemon zest in a food processor. Add the milk while the machine is on to incorporate. Add salt and pepper to taste.

To Assemble:

  1. Prepare the balsamic reduction by simmering 4 oz. balsamic vinegar until it is reduced by half and is slightly thickened. You will need 1 oz.
  2. Warm tortillas briefly in a pre-heated pan. Remove and place on serving plate. Spread 1 oz. basil cream cheese on each tortilla. Place one piece of lettuce on half of each tortilla. Place remaining ingredients on each tortilla in the following order: 2 slices of tomato, 1 oz. radish sprouts, 1 oz. cucumber, 2/3 ounce red onion, 2/3 ounce corn, and 4 cherry tomato halves.
  3. Drizzle each with Balsamic Reduction. Top each with 2 slices of Fresh California Avocados. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Risky Business Restaurant & Bar

Risky Business Restaurant & Bar (Tucson, AZ)

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