Hard Shell Veggie Tacos
Mexican food at home? Yes, let's do it! These vegan hard shell veggie tacos are the perfect idea for a quick, delicious and healthy dinner, ready in about 25 minutes.
Ingredients
- 6 hard corn taco shells
- 300 g frozen Mexican vegetable mix any brand you like (I used half a bag of Lidl Mexican mixed veggies, but you can use any brand; mine contains baby corn, sweet corn, green beans, kidney beans, onion, red pepper and spices)
- 2-3 Tbsp taco seasoning blend (I added a few pinches of chili powder, garlic and onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt and pepper)
- 1 lime cut into 4 wedges
- mixed salad greens (I used a pre-washed salad mix - Misticanza is my favorite)
- garlic aioli or any other garlic sauce you like optional; you can also mix some vegan mayo with crushed garlic cloves
- sriracha a few light drizzles
Instructions
- Sautee the frozen veggies in a pan with a little bit of water. Add the spices, cover with a lid and let them steam for about 15 minutes.
- Place the hard corn taco shells in the serving forms and start filling them with some mixed salad greens and 2-3 Tbsp of the veggie mix.
- Drizzle some garlic aioli and sriracha on top and serve with freshly squeezed lime juice on each taco.
Notes
Use vegan mayo mixed with crushed garlic for the aioli to keep these tacos fully vegan. Best assembled and eaten right away so the shells stay crisp; prep the veggie filling ahead and store it in the fridge for up to 3 days.