Barbecue Vegetable Tacos with BBQ Sauce Crema
by Sarah M.
1 pound small portobello mushrooms, halved
1 zucchini, sliced into rounds
1 squash, sliced into rounds
1 red onion, cut into chunks
1 each yellow and red bell pepper, cut into chunks
Freshly ground black pepper
Jay D's Louisiana Barbecue Sauce
Small flour tortillas
BBQ sauce crema (see below)
1/4 head red cabbage, shredded
It is important that the vegetables be cut into similar sizes so they cook evenly. Place all the vegetables in a large bowl, drizzle a bit of olive oil and season with salt and pepper. Toss all the vegetables to coat. Alternating types and colors, thread the vegetables onto skewers. Baste the vegetable skewers with Jay D's Louisiana Barbecue Sauce.
Heat grill to medium-high (350° - 400°F). Cook the vegetable skewers on the grill for about 10-15 minutes, or until the vegetables become tender and a bit charred. While cooking, turn the skewers occasionally and continue basting with the barbecue sauce.
When then vegetables are done, turn off the grill. Throw the tortillas on the grill for about 15-20 seconds a side and keep warm in a kitchen towel.
I like to serve this up family style so everyone can make their own!
BBQ Sauce Crema
1 cup sour cream
1 1/2 Tablespoons Jay D's Louisiana Molasses Mustard
Juice from 1/2 lime
1/2 teaspoon chili powder
Mix all the ingredients together until thoroughly combined. I suggest making this first so it sits and the flavors combine.