Source: Eric Silverstein, The Peached Tortilla, Austin, Texas | Catégorie: Plats principaux, Sauté et friture

Szechuan Veggie Tacos

It’s a fiesta! Enjoy these unique tacos with an Asian twist featuring daikon (Japanese radish) and rice wine vinegar. Canola oil allows the spicy-sweet flavors to shine.

Szechuan Veggie Tacos


  • Daikon Salad
  • 2 cups shredded daikon 500 mL  
  • 1 cup shredded carrots 250 mL
  • 1/2 tsp sugar, granulated 2 mL
  • 2 Tbsp rice wine vinegar 30 mL
  • 2 Tbsp chili garlic sauce 30 mL
  • Szechuan Stuffing
  • 1 Tbsp canola oil 15 mL
  • 1 sweet onion, sliced
  • 1 red pepper, sliced
  • 1 purple eggplant, sliced in half moons
  • 1/2 package (14 oz) firm tofu, cubed
  • 2 Tbsp chili garlic sauce 30 mL
  • 2 Tbsp black bean paste 30 mL
  • Tortillas
  • 16 tortillas (6-inch/15 cm) flour or white corn
  • 1 cup chopped cilantro 250 mL


  • 1. To make Daikon Salad: In medium bowl, combine all salad ingredients.
  • 2. To make Szechuan Stuffing: In wok, heat canola oil over high heat. Add onions and peppers and sauté 2 minutes, then add eggplant and stir-fry 1 minute. Add tofu and sauté 1 minute. Add chili garlic sauce and black bean paste; sauté 1 minute. Remove from heat and prepare tortillas.
  • 3. To make Tortilla: Heat tortillas on both sides using griddle or frying pan. Remove and divide Szechuan Stuffing between each tortilla, then top with 2 tbsp (30 mL) Daikon Salad and cilantro. Serve.


16 tortillas (5 inches/12.5 cm)


1 tortilla with 1/4 cup (60 mL) Szechuan Stuffing and 2 Tbsp (30 mL) Daikon Salad


Per Serving

Lipides4.5 g
Gras saturés1 g
Cholestérol0 mg
Glucides22 g
Fibres3 g
Sucres3 g
Protéines5 g
Sodium370 mg
Potassium145 mg