Sara’s Kitchen: Venison Chorizo Zucchini Soft Tacos
Got squash? I bet you do. Even if you’re not growing it yourself, I bet your someone has dumped their extra squash on you. Zucchini grows rather prolifically (note to self: Just buy one plant next year).
And while it’s great sauteed with lemon pepper and I did happen to buy a Veggetti, one can only eat so many zucchini breads.
Fortunately, when I stopped over to see my neighbors and thank them for watching Buddy while we were camping (and brought them more squashes it turns out they did not need), they shared this terrific zucchini “soft taco” recipe with me.
I love meals like this because we made or grew it all, with the exception of course of the cheese and avocado. Feel free to substitute the meat of your choice, like ground beef or turkey (maybe add some taco seasoning, onion, etc. in that case). And, of course depending on your heat preferences, salsa and hot sauce can be your friend. They would not have been my husband’s in this case.
Venison Chorizo Soft Tacos
- Zucchini soft tacos (recipe below)
- 1 lb venison chorizo, chorizo or ground beef/turkey
- 2-3 sweet peppers, like bell, gypsy and banana, roughly chopped
- 1 serrano pepper, chopped
- 1 jalapeño pepper, chopped
- Avocado (optional)
- Sour Cream (optional)
Brown chorizo in skillet, breaking into small pieces just like you brown every other ground meat. I don’t really need to say this, do I? OK, so if you don’t have chorizo, maybe here you add a little taco sauce and seasoning. I added a wee bit of Torchbearer Sauces Oh My Garlic. Just because.
Add peppers to meat mixture and sauté until softened.
Make tacos. PEACE.
Zucchini Soft “Taco Shells”
- 4 cups of zucchini (I used two medium zukes), coarsely grated
- 1 egg
- 1/2 cup parmesan cheese (I used pecorino romano b/c that’s how I roll)
- 1/4 cup bread crumbs
- 1/2 tsp fresh ground pepper
- 1/4 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
Preheat over to 450 degrees.
Grate zucchini then place in colander in sink. Sprinkle with salt and let sit for a bit, then use paper towels to squeeze out excess water. This actually was less arduous than I expected.
Combine all ingredients in large bowl.
Cover baking sheets with parchment paper. I can’t remember if I lightly sprayed with Pam or not, but definitely err on the lighter side so the “tacos” dry enough.
Use a quarter-cup measuring cup to scoop out the mixture and place on parchment paper, then use the bottom of the cup to flatten into a thin circle about 5-in wide. Repeat for all. I used two baking sheets.
Bake for about 25 minutes or until the shells look crisp and begin to brown around the edges. I used a spatula to move them to paper towels to fully dry.
POUR: Like, I guess you could have a traditional Mexican lager of some kind, but for spicy, I say IPA! (I almost always say IPA, so you know, if you hate them do something else.) I drank some Tampa-made IPA that I stole from #BBC15.