Mexican Soft Shell Tacos

Mexican vegetable Soft Shell Tacos

So much goodness wrapped into one recipe! This Mexican Vegetable Soft Tacos is like summer on your plate. Fresh and Vibrant .
What are the superfood’s in here , if you may ask?
Like every ingredient I’d say ; Its packed with herbs , greens leaves , fresh vegetables , cheese and tossed in avocado oil!!
This meal is wholesome goodness is sure a pleaser , packed with flavor.

 Total time : 30 mins
servesServes      : 4


For the TACO’s:
4 Tortilla wraps
1 Avocado , sliced
1 Red jalapeño , chopped
1 Green jalapeño , chopped
1 Beetroot , boiled and sliced
1/2 cup Iceberg ,chopped
1/2 cup Baby Spinach , de-stemmed
10-12 Kale leaves , de-stemmed
1 cup Corn Kernel , boiled
Handful Parsley and Cilantro , de-stemmed
4 tbsp Avocado Oil
2-3 Garlic Clove , peeled and finely chopped
Kosher Salt & Smoked Paprika , to taste
Pinch of ground cumin
2 tbsp Mexican Hot Sauce , I used Cholula
1/c cup Mexican Cotija Cheese or Feta cheese
Tajin spice , for sprinkling on top.


Ingredient for Salsa :

4 large Tomatoes , chopped coarsely
1 Onion , diced
2 Hot pepper
2 Red Jalapeños
2 pressed Garlic Cloves
Juice of 1 lime
1 tbsp Olive Oil
Kosher salt & Smoked Paprika to taste
Handful Cilantro and Parsley , de-stemmed

Ingredients for Sour Cream Dip

1 cup Sour Cream
1 tsp Garlic powder
1 tsp Shallot Powder
Kosher Salt to taste
White Pepper to taste
Sprinkle of Tajin Seasoning

Ingredients for Guacamole

2 large Hass Avocados
1/2 white Onion , finely diced
1/2 Tomato , finely diced
Juice of 1 Lime
Handful of chopped Cilantro
1 Red Jalapeño finely chopped
Kosher Salt & Black pepper to taste



To make the Guacamole :

De-stone the avocados and scoop the flesh out and put it in a bowl. Crush the avocados with a fork to a chunky smooth consistency .
Add the tomatoes and the onions ,jalapeño , lime juice along with salt & pepper ; and give it a good mix.
Scoop it in the serving bowls and garnish with chopped cilantro.

To make the Sour Cream Dip :

Mix all the ingredients in a bowl , till every ingredient is mixed well and the dip comes to a smooth consistency.

To make the Salsa :

Add the Jalapeño and Chillies in a blender to make a paste, keep aside .
In a pan, add the oil and Onion and Garlic and sauté them for 5 mins.
Add the chopped Tomatoes and Jalapeños to the pot and let it stew for 15 mins .
Add the seasoning and lime juice in the end and serve it at room temperature .Garnish it with Cilantro and Parsley .

To make the Soft shell Tacos :

In a pan , Pour the oil and add the garlic . Sauté till the garlic becomes translucent . Take the an off the heat and add the cumin , salt & paprika along with the lime juice and the Hot sauce. Whisk well to make a dressing.
In a big bowl , add all the vegetables , except the parsley.Add the dressing to the vegetables and mix well making sure they are evenly coated.
On a Flat pan , warm the Tortilla’s as per the instruction on the packaging . Then pack in the vegetable mix and top it with cheese and parsley and sprinkle tajin to finish them.
Place them on a board along with the Guacamole , Sour Cream dip & Tomato Salsa and serve immediately.


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