Squash, Mushroom + Goat Cheese Tacos

Squash, Mushroom + Goat Cheese Tacos

SERVES 3-4

This is a lovely and quick summer recipe.

DOSHAS

Vata - This is good for vata. Can add pepper in filling and avocado on top.

Pitta - Good for pitta. If you are overly heated skip the oregano and add parsley or mint instead. Also, you can skip salsa and go for avocado instead.

Kapha - Sub squash for cauliflower or broccoli. Add pepper.

INGREDIENTS

• 1 - 2 tbsp olive oil

• 1 onion, diced (use sweet onion for pitta types)

• 2 zucchini squash, diced

• 1.5 cups mushrooms thinly sliced (I used shitake but you can use any variety)

• 1 tsp oregano

• 2 tsps cumin powder

• Salt to taste

• Tortillas - organic corn, organic flour or alternative tortilla

• Toppings

  • Goat cheese crumbles (i crumble myself from a goat cheese log)

  • Lime wedge

  • Cilantro finely chopped (optional)

  • Salsa (optional)

DIRECTIONS

1. In a large skillet on medium heat add olive oil and onions. Cook until the onions begin to soften. Stir often. Add the mushrooms and continue cooking for a few more minutes. Then add the chopped squash.

2. While vegetables are cooking, prep toppings.

3. After the squash is added begin heating tortillas on a skillet on medium heat (I use a cast iron). Heat both sides until warm.

4. Salt taco filling to taste.

5. Assemble tacos with tortillas, filling, goat cheese, cilantro, salsa and lime wedge. Enjoy!