It’s Tuesday, and that means it’s Taco Tuesday at our house! We are back at it with another busy week filled with school and football practice. The evening rains have been hitting us and slowly bringing in cooler weather. My sweaters and boots are waiting patiently at the front of my closet. 😉
So the taco infatuation all started when I had lunch with a friend at Dish Society and ordered their vegetable tacos. OMG! That got me immediately thinking…… I knew I couldn’t eat at Dish Society every Tuesday, so I had to come up with something that reminded me of how great these tacos are. I think this recipe came pretty close, and adds a meatless dish into our weekly routine that is also dairy and grain free!
Spicy Veggie Tacos
A meatless twist to your normal Taco Tuesday.
Inspired by Dish Society Veggie Tacos
- 1 TBSP Coconut oil
- 1/2 onion, thinly sliced
- 8 oz. sliced mushrooms
- 8 oz. tri-color coleslaw
- 8 oz. brussel sprouts, trimmed and sliced
- 1/8 cup organic balsamic vinegar
- 1/8 cup water
- salt & pepper to taste
- 2-3 TBSP of Primal Kitchen Chipotle Mayo
- 1 package of Siete tortillas (I use Cassava & Chia)
- optional toppings- cilantro & hummus
- Place coleslaw in a medium bowl and combine with 2-3 tbsp of Primal Kitchen Chipolte Mayo, stirring to make sure mayo spreads evenly. Cover and place in fridge until dinner is ready.
- Heat a large skillet over medium-high heat, add 1 tbsp of coconut oil.
- Once heated, add the sliced onion and brussel sprouts, saute for 3 minutes, add salt & pepper to taste and cook for another minute.
- Add the sliced mushrooms and stir
- Pour 1/8 c water & 1/8 c balsamic vinegar and stir to combine
- Cover, lower heat to medium-low and simmer 4-5 minutes until tender, remove from heat
- Warm tortillas and build your tacos
**The chipotle mayo does have a spicy flavor in my opinion. I would add the 2 tbsp of mayo to the cole slaw and test it before adding more.
This recipe is an easy one to add or take away ingredients. Don’t be afraid by the “meatless” title. There are so many vegetables to keep you full in this taco. You can even add in black beans instead of hummus as your base for added protein. Just be sure to check your labels for clean ingredients.
We love tacos in our house, but I feel like I never get them made on their designated day, until now! With that being said, I have made these tacos the last two weeks, and they are hands down my new favorite taco recipe!
I hope your family enjoys them as much as we do! And here’s to adding a twist to your “Taco Tuesday” with these Spicy Veggie Tacos!