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Szechuan Veggie Tacos
Source: Eric Silverstein, The Peached Tortilla, Austin, Texas, Category:
Saute & Stir-Fry, Lunch & Snack, Dinner & Main Course
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.
Instructions:
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
- 16 tortillas (6-inch/15 cm) flour or white corn
- 1 cup chopped cilantro 250 mL
Instructions:
- To make Daikon Salad: In medium bowl, combine all salad ingredients.
- 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.
- 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.
Yield: 16 tortillas (5 inches/12.5 cm). Serving Size: 1 tortilla with ¼ cup (60 mL) Szechuan Stuffing and 2 Tbsp (30 mL) Daikon Salad.
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| Per Serving |
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| Calories |
150 |
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| Total Fat |
4.5 |
g |
| Saturated Fat |
1 |
g |
| Cholesterol |
0 |
mg |
| Sodium |
370 |
mg |
| Potassium |
145 |
mg |
| Carbohydrates |
22 |
g |
| Fiber |
3 |
g |
| Sugars |
3 |
g |
| Protein |
5 |
g |
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