Ratatouille Tacos
- 2 medium tomatoes, peeled and roughly chopped (about 2 cups)
- 1/2 chipotle chili en adobo
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil, divided
- 2 medium zucchini, chopped into 1/2-inch dice (about 3 cups)
- 2 Japanese eggplants, chopped into 1/2-inch dice (about 3 cups)
- 1 medium onion, finely chopped (about 1 cup)
- 1 green bell pepper, stemmed, seeded, and chopped into 1/2-inch dice (about 1 cup)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- Handful of fresh cilantro, chopped
- 12 corn tortillas, warmed
- Cotija cheese
- 2 limes, quartered
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1 Handful)
- Garlic (2 medium cloves)
- Green bell pepper (1)
- Japanese eggplants (2)
- Limes (2)
- Onion, finely chopped (about 1 cup), medium (1)
- Tomatoes, peeled and roughly chopped (about 2 cups), medium (2)
- Zucchini, medium (2)
- Canned Goods
- Chipotle chili en adobo (1/2)
- Cooking & Baking
- Canola oil (2 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Corn tortillas (12)
- Dairy
- Cotija cheese (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 7, 2012 (6 months ago).
67 people saved this recipe.
