For this hearty vegetarian meal, we're filling soft flour tortillas with mushrooms and potato seasoned with a zesty, chorizo-inspired blend, then roasted. A pickled pepper relish lends bright flavor to the tacos, all tied together with a creamy sauce seasoned with the same spices. Our side salad of juicy orange and crunchy romaine rounds out the dish.
1. Prepare & roast the vegetables:
Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the mushrooms. Quarter the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place the vegetables on a sheet pan. Drizzle with olive oil and season with salt, pepper, and 3/4 of the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2. Prepare the remaining ingredients:
While the vegetables roast, roughly chop the piquante peppers. Peel and small dice the shallot. Cut off and discard the root end of the lettuce; roughly chop the leaves. Peel and medium dice the orange. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeno?o pepper; thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sour cream, a drizzle of olive oil, and as much of the remaining spice blend as you'd like (you may have extra). Season with salt and pepper to taste.
3. Warm the tortillas:
While the vegetables continue to roast, place the tortillas on a large piece of aluminum foil. Tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
4. Make the pepper relish:
While the tortillas warm, in a medium bowl, combine the chopped piquante peppers, diced shallot, half the vinegar, and as much of the chopped jalape? o pepper as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.
5. Make the Salad:
While the tortillas continue to warm, in a medium bowl, combine the chopped lettuce, diced orange, sliced radishes, peanuts, and remaining vinegar. Drizzle with olive oil and season with salt and pepper to taste.
6. Assemble the tacos & serve your dish:
Spread a layer of the seasoned sour cream onto the warmed tortillas. Top with the roasted vegetables and pepper relish. Serve the tacos with the salad on the side. Enjoy!
