Crispy Vegetable and Egg Tacos

This is something I just made as an evening snack yesterday and it took only 15 minutes. Usually I like to prepare everything in my dishes from scratch, be it a pie crust or sweet cheese and so on. But I am sure there are things lying around in everyone’s kitchen that you can use to rustle up something fast and I had some taco shells in which I put whatever I could lay my hands on. If you don’t have taco shells, you can also put the same filling between toasted bread or loaf slices to make a hot sandwich or fill them in rotis and parathas to make rolls. The best part is that there is no fixed recipe for this and you can make the fillings in innumerable ways depending on the stuff you have at home at that time. I am definitely going to try some more interesting combinations, both veg and non-veg, and hope you do too!

Prep time: 5 min Cooking time: 10 min Serves: 2

Ingredients:

Taco shells: 4

Chopped onions: ½ cup

Grated carrots: ½ cup

Chopped tomatoes: ½ cup

Finely chopped chillies: 2 large

Mini turkey pepperoni slices (vegetarians can skip this one): ½ cup

Red chilli powder or Paprika powder: 1 tsp

Cumin powder: 1 tsp

Eggs: 2

Chopped cilantro/coriander/dhaniya leaves: 2 tbsp

Spinach: Just a tear a handful of leaves with your hands!

Chilli paste/sauce: 1 tbsp

Tomato ketchup: 1 tbsp

Olive oil: 2 tbsp

Grated cheese: ½ cup

Salt to taste

1) Place the taco shells in a pre-heated oven and grill them at 350 degrees C for 7 minutes, turning them once so that both sides get crispy.

2) Heat oil in a pan and fry the onions till they become translucent. Add the chillies, carrots and pepperoni slices and fry them for 2 minutes.

3) Add the tomatoes and after frying them for another minute, add the paprika/chilli powder, cumin powder and salt.

4) While the spices get cooked, beat 2 eggs and pour the mixture in the pan and scramble them along with the veggies.

5) Once the eggs become crumbly and crispy, tear some spinach leaves and add it along with some chopped cilantro/dhaniya.

 6) Sprinkle grated cheese over it and toss it till the cheese slightly melts.

7) Take out the tacos from the oven; they will be a little brownish and crunchy. Mix the chilli paste and tomato ketchup and spread it very lightly on the inside of the tacos. Make sure you don’t use a lot as we don’t want the shells to become soggy. But if you are using rotis, you can add more sauce.

8) Scoop this filling into the tacos and serve hot with ranch, chipotle sauce or ketchup.