Check out what my friends over at SweetPeasAndSaffron.com. have to say about this recipe:
“Love these flavors! These tacos would be a great way to switch up taco night!” – Jessica
Jessica loves these Tacos and I definitely feel the same way as well. I love the idea of having these for Taco night. I’d also love to cook these together with my friends! My kids love this dish as well. That is why I am also planning to make these for their next birthday dinner. I think it would be a blast and I am sure my whole family would love it.
Ingredients
Roasted Vegetables
2 cups Green Giant zucchini, cubed
1 Green Giant bell pepper, chopped into cubes
½ cup Green Giant red onion, cut into chunks
½ tablespoon Bertolli extra-virgin olive oil
½ tablespoon sherry
Kosher salt and Black pepper
1 cup cherry tomatoes, halved
Tacos
8 6-inch Old El Paso flour tortillas
2 cups pulled pork OR shredded chicken
½ cup Kraft feta cheese, crumbled
1 lemon, cut into wedges
2 tablespoons fresh oregano leaves
yogurt or tzatziki
Instructions
Roasted Vegetables
Pre-heat oven to 400°F. Toss the zucchini, bell pepper and red onions in the
sherry and olive oil. Place in a baking dish. Sprinkle with salt and pepper.
Roast for 15 minutes. Add the tomatoes to the dish and return to the oven for 5 more minutes.
To assemble a taco
Place ¼ cup of pulled beef on a 6-inch tortilla.
Top with roasted veggies.
Sprinkle with feta, squeeze lemon over, and top with yogurt/tzatziki if desired.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Use fresh tomatoes for perfect flavor!
Thanks again to Denise for this amazing recipe.
