Fennel is an ingredient that often times gets the short-end of the stick. Many times it gets set aside due to its licorice scent and bitter freshness when it's raw.

I've found that fennel just needs some friends: warm, spicy friends that allow fennel to be a refreshing stand-out. What better way to allow that to happen then to throw it in a taco alongside traditional taco seasonings?

1 Fennel Bulb, cleaned and sliced thinly
1/2 Large Red Onion- peeled and sliced thin
1 red bell pepper, sliced into inch-long pieces
4oz Brown Clamshell mushrooms
1 cup baby creamer potatoes- mixed assortment; washed and halved
2 tbsp black truffle oil
2 tbsp olive oil
2 tsp chili powder
1 tsp cayenne pepper
1/2 tsp onion powder
1tsp ground cumin
1/4 tsp salt
corn tortillas
parmesan cheese for garnish (optional)

Preheat oven to 350 degrees.

In a glass roasting pan (or pan of your choice) toss sliced fennel, red onion and brown clamshell mushrooms with olive oil. Cook in the oven for 25 minutes, fennel will become soft and onions will start to carmelize, mushrooms browned.

In a medium sized bowl, combine all spices. Toss these spices in the potatoes with black truffle oil and red bell pepper slices. When well combined, put the mixture in a roasting pan and cook for 25-30 minutes, until potatoes are soft.

Allow both pans of vegetables to cool about five minutes, then serve on corn tortillas. garnish with parmesan cheese. Enjoy!