Mojo de Ajo Veggie Tacos in Zucchini Tortillas
- Preheat oven to 375°.
- In a small baking dish, combine garlic and olive oil. Cover dish with foil; bake until garlic is tender and brown about 15-20 minutes. Add lime juice, lime zest, 2 teaspoons salt and 1 teaspoon pepper. Return to oven, bake for 10 minutes. Remove pan from oven, pour mixture into a blender, blend until smooth. Reserve.
- Meanwhile, in a large bowl, combine grated zucchini and remaining 1 teaspoon salt; let sit 5 minutes. Using paper towels, squeeze out any excess liquid. Add 1 teaspoon pepper, baking mix, garlic powder, onion powder, cilantro and eggs; mix thoroughly.
- On a parchment-lined baking sheet, scoop ¼ cup zucchini mixture for each tortilla. Using a rolling pin or by hand, flatten mixture into discs of tortilla thickness. Bake until tortillas are firm and edges begin to brown, approximately 20-25 minutes. Remove from oven, let cool. Repeat with any remaining batter.
- In a large pan, over high heat, sauté ½ cup blended garlic mixture, mushrooms, asparagus, red onion, bell peppers and Brussels sprouts until tender. Divide sautéed vegetables evenly among tortillas, garnish with avocado slices.
TIP: Use these zucchini tortillas as a healthy alternative to your regular tortilla. For different filling options that are sure to please, check out our Touchdown Taco, Spicy Chicken Taco or Quinoa Lentil Taco recipes.
Recipe Courtesy of ALDI Test Kitchen