Need a simple and vegetarian dinner idea? Try these mini street tacos that have a fun twist- they are asian-cuisine inspired! You can whip these up in about 20 minutes, I recommend serving with rice and beans or chips and salsa as well, enjoy!
Mini Tacos w/ Cilantro Lime Slaw:
Yield: 2 Servings, 6 Tacos
Cook Time: 20 Min
Ingredients:
Cilantro Lime Slaw Ingredients:
- 1/2 Bag Coleslaw Mix
- ½ Cup Greek Yogurt, Plain
- 1 Lime, Freshly Squeezed
- Pinch Sea Salt
- Pinch Pepper
- Pinch Cumin
- ¼ Cup Cilantro, Chopped
- ½ Shallot, Minced
- 1 Tbsp Stone Ground Mustard
- 1 Tbsp Soy Sauce
Taco Ingredients:
- 3 Cups Salted Water
- 6-8 Corn Street Taco Shells
- 1 Can Chickpeas, Drained
- ¼ tsp Smoked Paprika
- 1 Tbsp Cumin
- ½ White Onion, Sliced
- 1 Bell Pepper, Sliced
- 1 Tbsp Olive Oil
- 1 tsp Sea Salt
- 1 tsp Black Pepper
Directions:
1. Prepare cilantro lime slaw ingredients first by combining everything in a large bowl except the coleslaw mix.
2. In the large bowl, add yogurt, lime juice, sea salt, pepper, cumin, cilantro, shallot, stone-ground mustard, and soy sauce and stir to combine.
3. Add coleslaw mix to liquid mixture and mix a few times to incorporate.
4. Refrigerate while preparing the rest of dinner.
5. Bring 3 cups salted water in a small pot to a boil with chickpeas added.
6. Boil chickpeas for 10 minutes until they soften slightly.
7. Drain chickpeas and set aside. In a sauté pan, heat over medium-high heat and then add the olive oil. Add white onion and bell pepper and sauté until translucent.
8. Add chickpeas to sauté pan, and season with smoked paprika, cumin, sea salt, and black pepper. Stir to combine and cook for five minutes.
9. Heat tortillas and add chickpea mixture to each one. Top each taco with the coleslaw mixture and serve, enjoy!
Tips/Tricks:
- You can also try this recipe out using the street flour tortillas, they are pillowy soft and super delicious!
- Try topping with a fresh pico de gallo if you don’t have any coleslaw mix on hand :)
Click Link Below For Recipe PDF:
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