Vegetable Tacos with Guacamole

Instructions

1. Step 1

   Mash the avocados, garlic, lime juice, and salt together in a mixing bowl until mostly smooth.

   Ingredients used: 2.0 piece Avocado, 1.0 piece Garlic, 1.0 piece Lime, 3.0 gr Salt

   Cookware: Chef Knife, cutting board, fork, mixing bowl

2. Step 2

   Fold the finely chopped red onion, tomato, jalapeño, and cilantro into the mashed avocado. Set the guacamole aside while preparing the tacos.

   Ingredients used: 10.0 gr Cilantro, 1.0 piece Jalapeño, 0.25 piece Red Onion, 1.0 piece Tomato

   Cookware: fork, mixing bowl

3. Step 3

   Warm the tortillas in a dry skillet over medium heat, turning once, until flexible and lightly toasted. Transfer them to a plate and cover to keep warm.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: plate, skillet, spatula

4. Step 4

   Add the olive oil to the skillet over medium-high heat. Add the sliced red onion, bell peppers, and zucchini, then sauté until they begin to soften and brown.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 30.0 ml Olive Oil, 0.75 piece Red Onion, 1.0 piece Zucchini

   Cookware: skillet, spatula

5. Step 5

   Add the mushrooms and corn. Season with the cumin, chili powder, salt, and black pepper, then cook over medium-high heat until the mushrooms are tender and excess moisture has evaporated.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 gr Chili Powder, 160.0 gr Corn, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 300.0 gr Mushroom, 3.0 gr Salt

   Cookware: skillet, spatula

6. Step 6

   Divide the vegetable filling among the warm tortillas. Top with the guacamole and remaining cilantro, then serve with the lime wedges.

   Ingredients used: 5.0 gr Cilantro, 1.0 piece Lime

   Cookware: plate