Asian Inspired Veggie Tacos

Preperation time
20 m
Skills level

Serving size
6
Country of origin

Preparation time: 20 m
Cooking time: no cooking required m
Servings: 6

Ingredients

  • 1 package corn & wheat tortillas (medium-sized)
  • 1 bag broccoli slaw
  • 1 bag cole slaw (shredded red and green cabbage)
  • 1 bag shredded carrots
  • 1 cucumber (1/2 diced, 1/2 cut into very thin paper like slices)
  • 1 cup sliced mushrooms
  • 1 small can cannolini beans, drained and rinsed
  • fresh parsley, chopped and some whole for garnish
  • a few tablespoons scallions, chopped (light green parts only)
  • 1 organic yam, cooked and mashed
  • dressing: soy sauce, olive oil, fresh ginger, rice vinegar, tiny drizzle honey and ground sea salt (may add red pepper flakes)
  • other toppings: avocado or pickled veggies
  • 1 lemon & 3 limes cut into half quarters
  • 1 chunk fresh ginger
  • garnish your boards with parsley, and lime wedges
Recipe Type:
Course:

These Asian Inspired Veggie Tacos are so yummy! I like the concept of a “build your own” taco night for dinner or even a party. I think if you put out these types of tacos with all the toppings and colors popping: orange, purple, shades of green, creams, yellow – your guests and family will be very impressed!  They will be taco ‘n about this all night long. LOL……And in terms of the kids eating their veggies, these are also a win. I will say, I did add some leftover chicken for my meat eaters in the family. Hands-down a great meal and NO cook time. It’s too-good-to-be-true!

Let’s start off with the tacos. Pick a soft taco that your family likes. We really like these corn & wheat soft tacos that I found at Trader Joe’s. I also put out some white flour tortillas that my son likes. Next, for the base…..you can use either a white bean dip or mashed yam for this taco. Both work well.

The white bean dip was so easy….I opened a small can of Cannellini beans beans or white beans, rinsed and drained them. To make things super easy instead of pulsating in a blender, I mashed them with a fork and squeezed in some fresh lemon and added a few tablespoons of the scallions, and ground sea salt. This is a great dip for chips as well.

Or you may bake or microwave one organic yam (they are tastier in my opinion) then take out the inside, mash with a fork and add in a squeeze of lime and some chopped parsley.

Cut 1/2 of the cucumber into very thin paperlike slices, and the other half into tiny bite sized chunks. Be sure to thoroughly wash the mushrooms as they retain a fair amount of dirt, and cut these into thin slices as well.

Next, for the assembling of your tacos! You can use any wood boards to lay out all of your ingredients. Place a pile of each of the following: broccoli slaw, Cole slaw or shredded cabbage, shredded carrots, sliced mushrooms, diced and thinly sliced cucumbers, some chopped parsley, and your tacos.

Then place your bean dip and yam spread in a bowl. Time to build that taco!

  • spread the white been dip or yam spread
  • broccoli slaw
  • carrots
  • cucumbers
  • cole slaw
  • squeeze of lime

Next, add your sauce (this is soooooooooooooooooooooooooooooo good!)

Sauce: mix together the following components: drizzle of olive oil, soy sauce, rice vinegar, a chunk of ginger, sea salt, and a tiny drizzle of honey in a mason jar and shake well. Taste it! You don’t want the soy sauce to overpower this sauce, so add a few drizzles at a time. In lieu of olive oil you may use sesame oil.

Spicy eater in the family? That’s my daughter, Maggie -everything has to be spicy. In this case, add red pepper flakes to the sauce and top everything with some Sriracha sauce.

This one checks all the boxes: healthy, gluten free (buy soft corn tacos), vegetarian, vegan and filled with vitamins. BAM! Dindin is served! Enjoy.