Sriracha zucchini tacos

0 0
Sriracha zucchini tacos

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
6 Taco shells
3 Zucchini
2 roasted Sweet bell peppers
5 leaves Swiss chard
1 tablespoon Olive oil
2 tablespoons Sriracha sauce
2 tablespoons Plant-based yogurt
1 tablespoon freshly minced Parsley
1 pinch Sea salt
2 leaves Lettuce
1 Tomato
3/4 cup Vegetable pate

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Gluten-Free
  • Low FODMAP
Cuisine:

These Sriracha zucchini tacos are not for the faint of heart. If you crave something hot for your tv night, this recipe is right for you!

  • 20 minutes
  • Serves 2
  • Easy

Ingredients

Directions

Share

Taco night? Here’s an incredible recipe for when you need something hot… really hot!

Zucchini, roasted red peppers, and Swiss chard are cooked with vegetable pate and seasoned with Sriracha. Warm your taco shells for a few minutes in the oven and fill them with the zucchini mix. Be warned: this filling is very spicy. Add some finely sliced lettuce and fresh diced tomatoes to chill you mouth. If it’s too spicy, top the taco with plant-based plain yogurt. Sprinkle with fresh parsley and serve.

Dig in (but keep a glass of water on the side!)

(Visited 80 times, 1 visits today)

Steps

1
Done
5 minutes

Slice and dice

Rinse well the Swiss chard, zucchini, lettuce leaves and tomato. Discard the stalks of the Swiss chard and slice the green parts of the leaf. Dice the zucchini, roasted red peppers, lettuce, tomato, and vegetable pate into small pieces.

2
Done
10 minutes

Prepare the filling

Pre-heat the oven to 325 degrees. Heat the oil in a skillet and cook the zucchini for a couple of minutes. Season with sea salt, mix, and then add the Sriracha sauce. Cook for 2-3 minutes, then add the roasted red peppers and the chard. Finally, add the vegetable pate. Cook for 6-7 minutes, until all the vegetables are soft.

3
Done
2 minutes

Warm the taco shells

Put the taco shells in the oven and warm for a couple of minutes. Then, turn the oven off and take them out to fill.

4
Done
5 minutes

Fill the shells

Fill the taco shells with a base of lettuce and fresh tomato. Then, add the zucchini filling. If you can handle the spice, simply top with fresh parsley, otherwise top your shells with plant-based yogurt and sprinkle with parsley.
Serve and enjoy!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Broccoli chow mein
next
Chinese fried rice
previous
Broccoli chow mein
next
Chinese fried rice

Add Your Comment