This vegetarian tacos are the bomb! Mostly hands off time makes them even better.
- 1 pack taco seasoning
- 6 tbsp lime juice, divided
- 1 tbsp olive oil
- 1 can chickpeas, rinsed and drained
- 1 lb butternut squash, diced chickpea size
- 1 c chopped cabbage, sliced thin
- 1 avocado, sliced thin
- Mexican creama or sour cream
- Taco sheslls
- Hot sauce
Preheat oven to 400.
In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.
Toss cabbage with remaining lime juice.
Steam taco shells to soften for 10 min.
To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.
Serves 6. 7 WW points per 2 taco.
What?!? Yes! Philly Cheesesteak in a taco. You are welcome!
- 1 lb thinly sliced beef
- 2 tbsp Worcestershire sauce
- Salt and pepper
- 8 oz sliced crimini mushrooms
- 1 onion sliced thin
- 2 bell peppers sliced thin
- 8 slices provolone
- 12 crunchy taco shells
Heat a large non-stick skillet over medium high heat, add meat and toss with Worcestershire sauce, then season with salt and pepper. Cook until 1/2 cooked. Add mushrooms, peppers and onions and cook until all are soft and meat is cooked through.
Spoon mixture into shells and top with provolone.
These are so good – they are considered raw since they are dehydrated!
- 3 c corn, of frozen thaw and rinse
- 1 1/2 c chopped red pepper
- 3/4 c ground golden flax meal
- 1 tbsp lime juice
- 1 tbsp chili powder
- 1/2 tsp salt
- 2 tsp ground cumin
Toss all ingredients in a food processor and pulse until almost smooth.
Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.
Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.
When dry and pliable, remove and use or refrigerate.
Makes 10 – 14 tortillas.
Taco Tuesday! If meats your jam use regular chorizo – ya want the Mexican kind not the Spanish kind for this taco!
- 10 oz soyrizo
- 1 can pinto beans, rinsed
- 1 onion, sliced thin
- 1 pack TJs taco seasoning
- 1 c water
- 10 oz cabbage, shredded
- 2 carrots, shredded
- 2 limes
Green onions, sliced thin
In a 12 skillet, heat 1 tbsp oil, add onions and cook over medium heat, till soft. Add soyrizo and break up with a spoon, cook until browned. Add beans, seasoning and water and cook until water is absorbed.
Toss cabbage, carrots, lime juice and oil together.
Assemble tacos and enjoy!
Vegan taco Tuesday never tasted so good! These marinated mushroom pack the flavor! You can use lettuce leaves or taco shells – do what works for you!
1 lb portobello, sliced thin
- Butter lettuce leaves or taco shells
- Roasted pumpkin seeds
- Avocado, sliced thin
In a bowl whisk together all the mushroom ingredients, add mushroom and marinate for 15 minutes.
Preheat oven to 425. Roast mushroom on roasting pan. Bake for 20 minutes. Toss mushrooms with marinade again.
Serve with lettuce leaves, avocado and salsa.
This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.
- 1 tbsp oil
- 1 onion, sliced thin
- 3 bell peppers, diced
- 1 lb vegan or ground meat of choice
- 1 packet Taco seasoning
- 1 14oz can fire roasted tomatoes with chilies
- 1 c frozen corn
- 1 can black beans, rinsed
- Vegan shredded cheese
- 1 avocado, diced
- 3 green onions, chopped
- Black olives, sliced
Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.
Scoop into bowls and top with cheese, avocado, green onions and olives.
Serves 4 – 6.