Mexican > Tacos > Queso Fresco

Queso Fresco and Roasted Vegetable Tacos Recipe

Ingredients with Measurements:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 8 corn tortillas
- 1 cup queso fresco, crumbled
- 1/4 cup cilantro, chopped
- Lime wedges, for serving

Special equipment needed:
- Baking sheet
- Aluminum foil

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. In a large bowl, toss the sliced bell peppers, zucchini, and onion with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
4. Spread the vegetables in a single layer on the baking sheet.
5. Roast the vegetables for 20-25 minutes, until they are tender and slightly charred.
6. While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat for 30 seconds on each side.
7. To assemble the tacos, divide the roasted vegetables among the warm tortillas.
8. Top each taco with crumbled queso fresco and chopped cilantro.
9. Serve with lime wedges on the side.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe makes 8 tacos, serving 4 people.

Nutritional information:
- Calories: 180
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g

Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- You can substitute the zucchini with yellow squash.
- If you don't have queso fresco, you can use feta cheese or goat cheese instead.
- If you don't have cilantro, you can use parsley or green onions.

Variations:
- You can add sliced mushrooms or cherry tomatoes to the roasted vegetables.
- You can add a squeeze of lime juice to the roasted vegetables for extra flavor.
- You can add a dollop of sour cream or guacamole to the tacos.

Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- You can make the roasted vegetables ahead of time and reheat them in the oven or microwave before assembling the tacos.

Storage instructions:
- Store the roasted vegetables in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the roasted vegetables, place them in a baking dish and bake in the oven at 350°F for 10-15 minutes, or microwave them for 1-2 minutes.

Presentation ideas:
- Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.

Garnishes:
- Cilantro
- Lime wedges

Pairings:
- Serve with a side of black beans and rice.

Suggested side dishes:
- Black beans and rice
- Corn on the cob
- Grilled vegetables

Troubleshooting advice:
- If the vegetables are not tender after 25 minutes, you can roast them for an additional 5-10 minutes.

Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing and roasting.

Food history:
- Queso fresco is a traditional Mexican cheese that is made from cow's milk.

Flavor profiles:
- The roasted vegetables are slightly sweet and smoky, with a hint of spice from the chili powder and cumin.
- The queso fresco is tangy and salty, balancing out the flavors of the vegetables.

Serving suggestions:
- Serve the tacos with a cold beer or a margarita for a refreshing and flavorful meal.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Fresh, Zesty