Green Tacos

These tacos can be garnished with the usual toppings, such as grated cheese, tomatoes, and shredded lettuce. Or they can be gobbled up just like this. They carry a bit of heat, so omit the jalapeno pepper or use less than called for if you don't enjoy spicy food.

Spicy Potato and Cauliflower Tacos
with Cilantro and Pumpkin Seeds

Yield: 6 tacos

1 tablespoon canola oil
1/2 onion, finely diced
1/2 pound red or yellow potatoes, finely diced
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 cup plus 1/3 cup vegetable broth or water
1/2 cup chopped fresh cilantro
1/4 cup raw, unsalted, shelled pumpkin seeds
1 whole pickled jalapeno pepper, stem removed
6 taco-sized corn tortillas

Heat the oil in a skillet over medium-high heat. Add the onion, potatoes, cauliflower, oregano, and 1/4 teaspoon of the salt. Saute, stirring frequently, for 3 minutes. Add the broth, cover, reduce the heat to medium, and cook 5 minutes.

Meanwhile, place the cilantro, pumpkin seeds, pickled jalapeno, remaining 1/4 teaspoon salt, and 1/3 cup vegetable broth in the blender. Puree. When the potato-cauliflower cooking time is up, remove the lid and stir in the cilantro mixture.

Just before serving time, wrap the trotillas in a tea towel and heat in a microwave oven until steaming hot, about 1 minute. (Alternatively, you may toast the tortillas one at a time in a hot, dry skillet or over a gas flame, turning frequently.) Place one-sixth of the filling along the center of each tortilla and fold. Serve hot.