Taco Tuesday Lunch Ready in 15 Minutes
A vibrant Mexican-inspired taco lunch you can pull together in about 15 minutes: crisp hard shells piled with creamy homemade guacamole, quick-sauteed veggies, tangy red cabbage and a spicy white sauce. Yummy and efficient!
Ingredients
- hard taco shells
- homemade guacamole
- ¼ red cabbage shredded, mixed with 1 Tbsp vinegar and a little olive oil
- fresh cilantro I used frozen
- spicy white sauce 5 Tbsp sour cream mixed with 3 tsp sriracha; use vegan sour cream to make the recipe vegan
- roasted vegetables mix I used a frozen mix which I sauteed in a pan
Instructions
- Warm the hard taco shells and saute the frozen vegetable mix in a pan until the edges start to caramelize.
- Make the spicy white sauce by mixing 5 Tbsp sour cream with 3 tsp sriracha, then toss the shredded red cabbage with the vinegar and a little olive oil.
- Serve all the components in separate bowls and let everyone assemble their own tacos right at the table. Enjoy!
Notes
Serve right away so the taco shells stay crisp: set out all the components in separate bowls and let everyone build their own tacos at the table. To keep it fast, a store-bought frozen vegetable mix and even frozen cilantro work perfectly. Pair with your favorite homemade guacamole.