We found a taco stand in a gas station (yes a gas station) and found some of the best tacos around. Unfortunately, they no longer prepared WFPB tacos. The chicken tacos they had were loaded with vegetables that make the taco delicious without meat.
Taco Del Sur closed in 2023 because when the gas stations remodeled. It’s been truly missed.
I totally stole the way they were prepared. No chicken needed.
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Tacos Del Sur
Tacos with grilled Jalapeño's, Anaheim peppers, onions, avocado and cilantro. Del Sur is the name of the restaurant that inspired these tacos. Del Sur means the Of the South in Spanish. Serve with my Chili verde sauce!
Print Recipe
Equipment
- Grill pan with grill press or panini grill
- Metal taco holders (see notes)
- Metal spring mixing balls
Ingredients
- 3 Jalapeños
- 2 Hatch or Anaheim chili
- 6 Medium mushrooms About 2 cups sliced
- 1 Onion About 1 1/2 cup
- 1 Avocado
- 6 Tortillas
- 6 Stems cilantro
- 1 Cup Corn
- 3 Tbsp Lime juice
- 1 Tbsp Cumin
- 1 Tsp Garlic
- 1/4 Tsp Black pepper
- 1/4 Tsp Himalayan salt To taste
Instructions
- Remove stems from peppers. Seeds are optional. Slice peppers lengthwise into long strips.
- Peel and slice onions from root to top in a 1/4" slice to make long strips (like a segmented orange)
- Wash and slice mushrooms.
- Place tortillas in holders. Use spring balls to prevent the tortillas from curling up. Toast in oven at 350°F for 15 minutes.
- Place a grill press in a grill pan and heat up on the stove. Set the press aside and add peppers, mushrooms and onion to grill pan. Place the hot press on the vegetables to hold the vegetables in place on the grill. This also creates grill marks. (You may need to spray the grill pan and press lightly with avocado or coconut oil if you are not using a seasoned set).
- Combine Lime juice, cumin, garlic, salt and pepper.
- Grill vegetables for 7-10 minutes until peppers and onions are getting soft and brown. Halfway through cooking time or if vegetables are getting dry and sticking, add the seasoned lime juice and turn down the heat.
- If using frozen corn, rinse in a colander to remove the frozen taste. Add to the grilling vegetables the last 5 minutes of cooking time.
- Slice open an avocado. Remove seeds. Slice inside the skin then scope the slices out with a spoon. (Do NOT hold your avocado in your palm while slicing! Put it on a cutting board.)
- Remove leaves from cilantro stems. Reserve stems for soup, rice or salsa.
- Spoon grilled vegetables into the tortilla shells. Top with avocado, cilantro and hot sauce. Try my Chili verde sauce!
Notes
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B tacos, so we had to make our own.