Serenade Vegetable Tacos

  • Yield 6 servings

A wonderfully aromatic taco recipe chock-full of fresh vegetables and spices, courtesy of Restaurant Serenade in New Jersey.



1 package (24-count) (4-inch) wonton wrappers
1 small zucchini, trimmed and halved
1 medium red pepper, seeded and quartered
2 small carrots, trimmed and halved
2 tablespoons olive oil
1 teaspoon chopped fresh garlic
1/2 medium onion, diced
1/2 cup diced green papaya
1/2 cup fresh corn kernels (about 1 small ear)
2 cups finely chopped green cabbage
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
2 cups cooked pinto beans (or good-quality canned beans), drained and rinsed
1 cup tomato salsa (preferably fresh)


  1. Preheat the oven to 325F.
  2. Place each wonton wrapper over a small, overturned metal bowl to form a cup shape and bake for approximately 5 minutes each, or until crisp. Remove from the oven and set aside to cool until ready for serving.
  3. Slice the zucchini, red pepper, and carrots into ¼-inch slices on a mandoline or by hand.
  4. Preheat a wok for 30 seconds, until medium hot. Add the olive oil, garlic, and onion and cook for 1 minute. Add the zucchini, red pepper, carrots, papaya, corn, and cabbage, season with salt and pepper, and cook for 4 minutes or until the onion is slightly tender. Remove the vegetables from the heat. Add the cilantro, toss, and keep warm.
  5. To assemble, warm the pinto beans and put a small amount in the bottom of each wonton cup. Top with the sautéed vegetables and some salsa, and serve.

Author Note: You can use smaller wonton wrappers to make these as finger foods or passed hors d’oeuvres at a party.

Recipes reprinted with permission from I Love Corn by Lisa Skye (Andrews McMeel Publishing).



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