Grilled Vegetable and Goat Cheese Tacos
You go to the store. You pick up a package of hard taco shells. You get home. And all the shells are broken into a million pieces. Might as well have just bought a bag of tortilla chips and called it a day. Sigh...Never again, folks: In this recipe we’ll show you how to make crispy taco shells—with a flat bottom for serving—at home. (It’s easier than you think.) Then we’ll walk you through how to make a hearty filling that goes beyond plain old chicken or beef.
What to drink it with: Rosé is a great match for grilled vegetables, but you'll want a bottle with some oomph to go with the goat cheese.
12 (8-inch) soft corn tortillas
4 bell peppers--quartered, cored and seeded (we use a mix of green, red and orange peppers)
3 whole portobello mushrooms
1 red onion, peeled and thickly sliced into rings
3 tablespoons olive oil
1 tablespoon taco seasoning
Salt and freshly ground black pepper
½ cup crumbled goat cheese
Hot sauce, as needed for serving
1. Preheat the oven to 400°F. Use tongs to drape 12 tortillas over the oven racks. Each tortilla should hang over two rungs to make the bottom flat. Bake until very crisp, 10 to 12 minutes.
2. Transfer to a cooling rack and cool completely (the shells will crisp up even more as they cool).
3. Preheat a grill to high heat.In a large bowl, toss the peppers, mushrooms and onion with the olive oil; toss well to coat the vegetables in the oil. Add the taco seasoning, salt and pepper to taste; toss well to combine.
4. Grill the vegetables until tender and charred, 5 to 8 minutes per side. Cool slightly, then slice all the vegetables into strips.
5. To serve the tacos, fill the prepared shells with 3 to 4 tablespoons grilled vegetables, 2 tablespoons goat cheese and a dash of hot sauce to taste. Serve immediately.