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Vegan Tacos with Tomatoes & Pickled Hot Peppers

Difficulty: Simple
Time: 20 minutes
Serves: 3

Vegan Tacos

  • crispy or soft corn tortillas (2-3 per person)
  • 2 cups Symphony® Tomato Ensemble, chopped
  • 2-3 ripe avocados
  • 1/2 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp olive oil
  • ½ cup red Maestro® Sweet Bell Pepper, diced
  • ½ cup yellow Maestro® Sweet Bell Pepper, diced
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp grilled scallions, chopped
  • 1/2 tsp lemon juice

Pickled Hot Peppers

  • ½ cup hot chili peppers, sliced
  • 1 cup white wine vinegar
  • ¼ cup salt
  • ½ cup honey

Fast, yet unique – try our Symphony® Tomato Ensemble and Maestro® Sweet Bell Pepper Vegan Tacos.

Instructions

Vegan Tacos

  1. Smash avocados with salt, cracked black pepper and olive oil.
  2. Mix tomatoes with smashed avocado, yellow and red peppers, parsley and scallions.
  3. Add salt and pepper, lemon juice & olive oil to taste.
  4. Build the tacos using either soft or crispy shells!
  5. Depending on how spicy you like it, top tacos with the pickled hot peppers to taste.

Pickled Hot Peppers

  1. Bring vinegar, salt & honey to a boil.
  2. Pour mixture over the peppers, let cool overnight in a jar.

Recipe Created By

Chef | Ned Bell
Ocean Wise Executive Chef – Vancouver Aquarium

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