Vegan Crispy Potato & Zucchini Tacos

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black pepper
  1 tsp
• blue corn tortilla chips
  6 oz
• cilantro
  ½ ounce
• cooking oil
  1 tsp
• flour tortillas
  12 unit
• garlic powder
  2 tsp
• hot sauce
  4 tsp
• pico de gallo
  8 oz
• potatoes
  24 oz
• salt
  1 tsp
• vegan crema
  1 c
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• small bowl

1. 

   1

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2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Roughly chop cilantro . Toss potatoes and zucchini on a baking sheet with a drizzle of cooking oil , Southwest Spice Blend , garlic powder , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes .

   potatoes: 24 oz, zucchini: 2 unit, cilantro: ½ ounce, cooking oil: 1 tsp, Southwest Spice Blend: 2 tbsp, garlic powder: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

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4. 

   4

   Meanwhile, in a small bowl , combine vegan crema and cilantro. Season with salt and pepper.

   vegan crema: 1 c
5. 5

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6. 6

   Once veggies are done roasting, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 12 unit
7. 7

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8. 8

   Divide tortillas between plates and fill with roasted veggies. Top with pico de gallo (draining first). Drizzle with cilantro crema and as much hot sauce as you like. Serve tacos with blue corn tortilla chips on the side.

   pico de gallo: 8 oz, hot sauce: 4 tsp, blue corn tortilla chips: 6 oz