vegetable sides for Mexican food

[Anonymous]

We eat tacos or enchiladas fairly regularly, but I'm tired of my two go to side dishes: a corn and black bean salad, and a mango and jicama salad. Any ideas of other ways to get some vegetables incorporated?

Thanks!

[Anonymous]

I do a broccoli slaw

[Anonymous]

Radish salad: http://allrecipes.com/recipe/summer-radish-salad/

Cabbage slaw: http://www.thekitchn.com/recipe-salvadoran-pupusas-con-curtidorecipes-from-the-kitchn-176284

Avocado, bell pepper, tomato salad: http://www.epicurious.com/recipes/food/views/avocado-salad-with-bell-pepper-and-tomatoes-51190610

[Anonymous]

Green salad with tomato, avocado, parsley, and cilantro-lime-chive dressing.

Nopales if you're feeling adventurous; stir-fried zucchini with a pinch of dill and lemon if not.

[Anonymous]

Calabacitas, also good in enchiladas
http://glutenfreegoddess.blogspot.com/2007/06/summer-calabasitas.html?m=1

[Anonymous]

I was going to suggest Calabacitas too.
http://kelseysappleaday.blogspot.com/2009/04/calabacitas.html

http://thecafesucrefarine.com/2014/05/mexican-chopped-salad/

Full disclosure: haven't tried either. Browsed pinterest.

[Anonymous]

OP can you post the recipe for the mango and jicama salad?

[Anonymous]

Anonymous wrote:I was going to suggest Calabacitas too.
http://kelseysappleaday.blogspot.com/2009/04/calabacitas.html

http://thecafesucrefarine.com/2014/05/mexican-chopped-salad/

Full disclosure: haven't tried either. Browsed pinterest.

Ha! I haven't tried the recipe I posted either. I just know that I like it in general

[Anonymous]

tomatillios!

[Anonymous]

Curtido.

[Anonymous]

We just do broccoli or sauteed spinach. We've been able to order these from child-friendly Mexican restaurants.

Not saying you can't do better, of course, but they go just fine for midweek family dinners.

[Anonymous]

Of course, you can do spinach or mushroom enchiladas.

Surfside also has some awesome vegetarian tacos. There's one with crispy brussel sprouts, roasted potatoes, and pepitas that's awesome. The other one I think has spinach, mushrooms, and butternut squash. Also tasty. Requires some ambition at home, though.

[Anonymous]

No OP, but for my mango and jicama I do....(roughly, just an outline)
1 mango, small dice
jicama (about 2 cups), small dice
bell pepper - I mix colors - small dice
1/2-1 red onion - small dice (depending on size)
1-2 serrano peppers (or jalapeno depending on heat preference)
a little olive oil
juice of 2 juicy limes
handful of chopped cilantro

I also sometimes add black beans because then it's a good lunch leftover.

[Anonymous]

Anonymous wrote:Green salad with tomato, avocado, parsley, and cilantro-lime-chive dressing.

Nopales if you're feeling adventurous; stir-fried zucchini with a pinch of dill and lemon if not.

That salad sounds really good!

[Anonymous]

Can you just grill zucchini? like halve them and grill them skin side up?

What about roasted cauliflower with some cumin?