Sweet n' Spicy Veggie Tacos
2fat
0.5protein
1starch
1vegetable
2condiment
Your next taco Tuesday won't be complete without these plant-based veggie tacos. We love tacos because they're easy to customize and are always a crowd favorite. If plant-based isn't your thing- try adding ground turkey or chicken!
1 taco
45 minutesIngredients
6 servings
- Plant-based grounds (or swap for ground turkey)12 ounce
- Shredded purple cabbage1 cup
- Shredded carrots1 cup
- Lime juice4 tablespoon
- Salt1 pinch
- Pepper1 pinch
- English cucumbers (about 3-4), thinly sliced1 cup
- Agave1 tablespoon
- Rice vinegar3/4 cup
- Red pepper flakes1 teaspoon
- Olive oil1 tablespoon
- Fresh ginger, grated and minced1 tablespoon
- Garlic cloves, minced5 clove
- Ground fresh chili paste1 tablespoon
- Light brown sugar1/4 cup
- Soy sauce1/4 cup
- Whole wheat flour tortillas (6")6 tortilla
- Sesame seeds2 teaspoon
Directions
- 1Combine cabbage and carrots in a bowl, toss with lime juice, season with salt and pepper.
- 2In a bowl, combine cucumber slices, agave, 1/4 cup rice vinegar and a dash of red pepper flakes.
- 3Cover both bowls, transfer to fridge for 20-30 min.
- 4Heat olive oil in a large skillet over medium heat, add plant-based meat (or ground turkey) and cook until browned then transfer to plate.
- 5Add a bit more oil or spray with cooking spray and saute garlic and ginger.
- 6Stir in the chili sauce, brown sugar, soy sauce, and remaining rice vinegar. Cook until the sauce thickens.
- 7Add meat back to pan and stir until coated.
- 8Add meat, slaw and cucumbers to tortillas and top with sesame seeds.
