20 Best Taco Recipes You Didn’t Expect

Everyone loves tacos. However, many people are surprised that you can use fillings other than beef. From chicken to vegetables to seafood, everything tastes better in a taco!

1. Chicken Adobo Tacos

Chicken Adobo Tacos
© sveta_zarzamora, AdobeStock

This recipe makes a great taco, and you can serve leftovers over rice.

Cooking Time: 1 hour 10 minutes.
Yield: 10 servings.

Ingredients:

  • 2 lbs. chicken cutlets
  • 4 chopped and seeded ancho chiles
  • ½ cup vinegar
  • ½ cup chicken broth
  • 1 chopped onion
  • 3 minced garlic cloves
  • Salt and pepper as needed
  • ½ tsp. cumin
  • 10 corn tortillas
  • 1 cup Pico de Gallo
  • 1 cup sour cream
  • 1 sliced avocado

Directions:

  1. Place the chicken, ancho chiles, vinegar, broth, onion garlic, salt, pepper, and cumin in a pan and simmer for 1 hour.
  2. Remove the chicken and shred the meat.
  3. Return the chicken to the pan and simmer for 10 more minutes.
  4. Distribute the chicken and some liquid between the 10 tortillas.
  5. Top with the Pico de Gallo.
  6. Service with sour cream and avocado slices.

2. Easy Shredded Beef Tacos

Easy Shredded Beef Tacos
© Robert Briggs, AdobeStock

There’s a secret ingredient in these tacos – a hint of coffee. Let the beef simmer to perfection all day in the slow cooker.

Cooking Time: 8 hours 20 minutes.
Yield: 16 servings.

Ingredients:

  • 1 sliced onion
  • 3 lb. chuck roast
  • 2 cups Rotel tomatoes
  • 1 cup beef broth
  • 1 cup coffee
  • 1 chopped green chili
  • 3 minced garlic cloves
  • 1 ½ tsp. chili powder
  • ½ tsp. smoked paprika
  • Salt and pepper to taste
  • 16 soft tacos
  • 1 cup shredded Oaxaca cheese
  • 2 minced onions
  • 1 cup chopped cilantro

Directions:

  1. Place the onions on the bottom of the slow cooker.
  2. Top the onions with the roast.
  3. Add the Rotel tomatoes, beef broth, coffee, green chili, chili powder, paprika, salt, and pepper to the slow cooker and stir.
  4. Cook the roast on low for 8 hours.
  5. Transfer the meat to a platter and shred using 2 forks.
  6. Return the meat to the slow cooker and cook for 20 more minutes.
  7. Top each taco with some meat, shredded cheese, onions, and cilantro.

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3. Shredded Beef Tacos

Shredded Beef Tacos
© paul_brighton, AdobeStock

Slow cooking the beef in the slow cooker makes it incredibly juicy and tender.

Cooking Time: 8 hours 27 minutes.
Yield: 8 servings.

Ingredients:

  • 3 lb. chuck roast
  • Salt and pepper to taste
  • 2 tbsp. olive oil
  • ¾ cup beef broth
  • ¼ cup red wine vinegar
  • 3 tbsp. lime juice
  • 2 chopped chipotle peppers in adobo sauce
  • 3 chopped garlic cloves
  • 2 tsp. chili powder
  • 2 tsp. thyme
  • 2 bay leaves
  • 1 chopped onion
  • 1 chopped green bell pepper
  • 8 hard taco shells
  • 1 cup shredded Mexican cheese blend
  • 2 chopped tomatoes

Directions:

  1. Cut the roast into large chunks – about 6.
  2. Season the beef chunks with salt and pepper.
  3. Heat the olive oil in a large skillet.
  4. Brown the beef 1 minute per side. This will probably be done in batches.
  5. Transfer the beef into a slow cooker.
  6. Stir in all other ingredients except the onion, bell pepper, shells, and the toppings.
  7. Cook on low for 6 hours.
  8. Add the onion and bell pepper to the crockpot.
  9. Cook for 2 more hours.
  10. Discard the bay leaves.
  11. Remove the beef pieces and place them on a platter.
  12. Use two forks to shred the meat.
  13. Return the meat to the slow cooker for 15 minutes.
  14. Fill the taco shells with the meat filling.
  15. Top with shredded cheese and chopped tomatoes.

4. Green Chili Beef Tacos

Green Chili Beef Tacos
© timolina, AdobeStock

This is extremely flavorful and so easy to make.

Cooking Time: 8 hours 30 minutes.
Yield: 10 servings.

Ingredients:

  • 5 lb. beef chuck roast
  • Salt and pepper to taste
  • 2 tbsp. taco seasoning mix
  • 1 chopped onion
  • 2 cups enchilada sauce
  • 3 chopped green chilis
  • 2 cups beef broth
  • 10 corn tortilla
  • 2 cups tomato salsa or as needed
  • 2 chopped avocadoes

Directions:

  1. Season the roast with salt, pepper, and taco mix.
  2. Place the roast in a slow cooker.
  3. Stir in the onion, enchilada sauce, green chilis, and beef broth.
  4. Cook on low for 8 hours.
  5. Check the liquid periodically and add more broth if needed.
  6. Remove the meat from the slow cooker and use two forks to shred.
  7. Return the meat to the slow cooker and cook for 30 more minutes.
  8. Top the tortillas with the meat mixture and add tomato salsa and avocados.

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5. Tacos De Matamoros

Tacos De Matamoros
© ahirao, AdobeStock

These tacos are from Matamoros, Mexico.

Cooking Time: 1 hour 30 minutes.
Yield: 6 servings.

Ingredients:

  • 2 lb. ground beef
  • 1 cup chicken broth
  • 1 tbsp. chili powder
  • 1 tbsp paprika
  • 1 tbsp. cumin
  • ½ tsp. oregano
  • ½ tsp. cayenne pepper
  • Salt and pepper to taste
  • 4 chopped garlic cloves
  • 1 chopped green bell pepper
  • 1 chopped red bell pepper
  • 1 chopped onion
  • 2 chopped jalapeno peppers
  • 12 corn tortillas
  • 1 ½ cup shredded Mexican blend cheese
  • 1 cup sour cream
  • 2 diced tomatoes
  • 1 shredded head of lettuce

Directions:

  1. Add the beef and chicken broth to a large skillet and season with chili powder, paprika, cumin, oregano, cayenne pepper, salt, and pepper.
  2. Bring the broth to a boil.
  3. Reduce the heat and simmer the beef for 1 hour. If needed, add more liquid.
  4. Add the green bell pepper, red bell pepper, onion, and jalapeno pepper to the skillet and stir.
  5. Simmer for 30 minutes.
  6. Drain all but 5 tbsp. of the juices and stir.
  7. Add the beef mixture to the tortillas and top with Mexican blend cheese, sour cream, tomatoes, and lettuce.

6. Black Bean Tacos

Black Bean Tacos
© Robert Latawiec, AdobeStock

These make perfect tacos, just bursting with flavor, and the ingredients can also be turned into a delicious taco salad.

Cooking Time: 15 minutes.
Yield: 8 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 1 lb. ground beef
  • 1 tsp. taco seasoning
  • Salt and pepper to taste
  • 1 chopped onion
  • 2 minced garlic
  • 1 chopped and seeded poblano pepper
  • 2 cups drained canned black beans
  • 1 cup creamed corn
  • 1 cup salsa
  • ¼ cup chicken broth
  • 8 corn tortillas
  • 1 cup shredded Mexican blend cheese

Directions:

  1. Heat the olive oil in the skill.
  2. Season the ground beef with salt, pepper, and taco seasoning.
  3. Add the beef, onion, garlic, and poblano pepper to the skillet and sauté for 5 minutes.
  4. Add the beans, creamed corn, salsa, and chicken broth, and stir well.
  5. Simmer for 10 minutes.
  6. Divide the mixture between the 8 tortillas and top with shredded cheese.

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7. Tacos with Pineapple Salsa

Tacos with Pineapple Salsa
© lblinova, AdobeStock

Pineapple salsa and a quick grill are all it takes to make these delicious tacos.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 1 diced tomato
  • 1 diced onion
  • ¾ cup diced pineapple
  • 1 tbsp. chopped cilantro
  • 2 tsp. lime juice
  • Salt to taste
  • 1 tsp. sugar
  • 1 lb. chicken fillets
  • 1 tbsp. line juice
  • 8 flour tortillas
  • 1 cup shredded lettuce
  • 2 tsp. Sriracha sauce

Directions:

  1. Combine the tomatoes, onion, pineapple, cilantro, lime juice, salt, and sugar in a bowl and toss.
  2. Refrigerate for 2 hours.
  3. Heat a grill to high heat and oil the grill.
  4. Grill the chicken for 4 minutes per side and transfer to a plate.
  5. Brown the tortillas for 1 minute on the grill.
  6. Drain the liquid from the salsa.
  7. Shred the chicken.
  8. Fill the tortillas with shredded chicken and pineapple salsa.
  9. Top with shredded lettuce and Sriracha sauce.

8. Easy Tuna Fish Tacos

Easy Tuna Fish Tacos
© aamulya, AdobeStock

This is a fantastic recipe for when you have a can of tuna in the cupboard. Yes, you can enjoy a tuna taco. And the kids will love it. Go beyond the ordinary tuna sandwich.

Cooking Time: 5 minutes.
Yield: 4 servings.

Ingredients:

  • 3 tbsp. mayonnaise
  • 2 tsp. lemon juice
  • 2 tbsp. chopped onion
  • 3 tbsp. chopped cilantro
  • 8 oz. drained and flaked tuna
  • 1 chopped chipotle pepper in adobo sauce
  • 1 tsp. olive oil
  • 1 chopped tomato
  • 3 minced garlic
  • 4 hard tortillas

Directions:

  1. Combine the mayonnaise, lemon juice, onion, cilantro, tuna, and chipotle pepper in adobo sauce and mix well. Set aside.
  2. Heat the olive oil and simmer the tomato for 2 minutes.
  3. Stir in the garlic and cook for another 2 minutes.
  4. Heat the tortillas in the oven for 3 minutes at 350 degrees.
  5. Fill each tortilla with ¼ of the tuna mixture.
  6. Top with the tomato/garlic mixture.

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9. Cheeseburger Tacos

Cheeseburger Tacos
© noirchocolate, AdobeStock

Torn between burger and tacos? No problem – have both. Kids love these, but make sure they are not too spicy for the little ones. For adults, adding a chopped jalapeno with the onion would be delicious.

Cooking Time: 25 minutes.
Yield: 4 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 1 lb. ground beef
  • Salt and pepper to taste
  • 1 tbsp. liquid smoke
  • 1 tbsp. A-1 Steak Sauce
  • 1 diced onion
  • 4 flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup tomato salsa (medium heat)
  • ¾ cup shredded Mexican blend cheese
  • ¼ cup sour cream
  • ¼ cup ketchup
  • ¼ cup mustard

Directions:

  1. Preheat the oven to 375 degrees.
  2. Coat a 9 x 13 baking dish with non-stick spray.
  3. Heat the olive oil in a skillet.
  4. Season the beef with salt, pepper, liquid smoke, and A-1 steak sauce.
  5. Brown the seasoned beef for 5 minutes, then drain the grease.
  6. Add ¼ of the beef, ¼ of the salsa, and ¼ of the shredded cheese to each tortilla.
  7. Roll up each tortilla and secure the top and bottom.
  8. Please the tortillas on the baking sheet.
  9. Top with the shredded Mexican blend cheese.
  10. Cover the baking dish with aluminum foil.
  11. Bake for 20 minutes.
  12. Serve with ketchup, mustard, and sour cream on the side.

10. Tuna Fish Tacos II

Tuna Fish Tacos II
© svetlana_may, AdobeStock

This is a quick, easy, and very tasty tuna taco that can be prepared in a hurry.

Cooking Time: 5 minutes.
Yield: 10 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 3 diced tomatoes
  • 1 chopped red onion
  • 3 minced garlic cloves
  • ½ tsp. paprika
  • ½ tsp. sriracha sauce
  • 24 oz. drained and flaked canned tuna
  • Salt and ground black pepper to taste
  • 10 corn tortillas

Directions:

  1. Heat the olive oil and sauté the tomato, onion, and garlic for 5 minutes.
  2. Season with paprika and sriracha sauce.
  3. Stir in the tuna, salt, and pepper.
  4. Simmer for 3 minutes.
  5. Spoon the mixture into each tortilla.

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11. Salmon Tacos with Chunky Mango Salsa

Salmon Tacos with Chunky Mango Salsa
© grinchh, AdobeStock

Few foods are healthier than salmon. Why not use salmon in a taco?

Cooking Time: 15 minutes.
Yield: 6 servings.

Ingredients:

  • 1 ½ lb. salmon fillets
  • 1 tbsp. lime juice
  • 1 tbsp. Old Bay Season
  • Salt and pepper to taste
  • 1 tbsp. olive oil
  • 6 flour tortillas
  • 1 cup roasted garlic and cilantro salsa
  • 2 sliced limes

Directions:

  1. Season the salmon fillets with lime juice, Old Bay Seasoning, salt, and pepper.
  2. Cut the fillets so that you have 6 pieces.
  3. Heat the olive oil in a skillet.
  4. Sear the salmon on medium heat for 5 minutes.
  5. Flip the fish and cook for another 4 minutes, until the salmon is flaky (depending on thickness).
  6. Heat another skillet and heat each tortilla for 30 seconds on each side.
  7. Fill each warm tortilla with a piece of salmon and top with the roasted garlic and cilantro salsa.
  8. Serve with lime slices.

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12. Avocado Tacos

Avocado Tacos
© vaaseenaa, AdobeStock

These are refreshing on a summer day when you don’t feel like meat.

Cooking Time: 5 minutes.
Yield: 6 servings.

Ingredients:

  • 12 corn tortillas
  • 3 peeled and mashed avocados
  • 1 small, diced onion
  • 3 minced garlic cloves
  • ¼ cup chopped cilantro
  • ¼ tsp. cayenne pepper
  • 1 chopped green chili – or more to taste
  • 1 cup Pico de Gallo

Directions:

  1. Preheat the oven to 325 degrees.
  2. Place the tacos on a baking sheet and heat for 5 minutes, then remove from the oven.
  3. Combine the remaining ingredients except for the Pico de Gallo in a bowl.
  4. Fill each taco shell with the avocado ingredients.
  5. Top with 2 tablespoons of Pico de Gallo each.

13. Vegetarian Tacos

Vegetarian Tacos
© Greg Brave, AdobeStock

These great tacos are stuffed with beans and mushrooms.

Cooking Time: 20 minutes.
Yield: 6 servings.

Ingredients:

  • 2 tbsp. olive oil
  • 1 lb. chopped Portobello mushrooms
  • 1 diced red bell pepper, diced
  • 2 cups canned black beans
  • 1 tbsp. taco seasoning
  • 3 chopped scallions
  • ¼ cup vegetable broth
  • 6 flour tortillas

Directions:

  1. Heat olive oil in a skillet and sauté the mushrooms and bell pepper on low heat for 15 minutes.
  2. Stir in the black beans, taco seasoning, scallions, and vegetable broth and combine well.
  3. Simmer for 5 minutes or until the liquid is evaporated.
  4. Fill each tortilla with the mushroom mixture.

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14. Spicy Fish Tacos with Corn Salsa

Spicy Fish Tacos with Corn Salsa
© 3532studio, AdobeStock

The cooling salsa offsets the heat of the fish. And the fish is baked instead of fried, so it is even healthier.

Cooking Time: 15 minutes.
Yield: 6 servings.

Ingredients:

  • 2 cups cooked corn kernels
  • ½ cup diced red onion
  • ½ cup sliced water chestnuts
  • 1 diced tomato
  • 1 cup chopped cilantro
  • 2 tbsp. lime juice
  • ½ tsp. cayenne pepper
  • Salt and pepper to taste
  • 6 tilapia fillets
  • ¼ cup cornmeal
  • 1 tbsp. olive oil
  • 12 corn tortillas
  • 1 cup guacamole

Directions:

  1. Combine the corn, onion, water chestnuts, tomatoes, cilantro, and lime juice in a bowl for the salsa.
  2. Season the tilapia with cayenne pepper, salt, and pepper.
  3. Place the cornmeal on a plate and dredge the fish fillets through to coat.
  4. Heat the olive oil in a skillet and pan-fry for 4 minutes on each side, depending on thickness. The fish should be flaky.
  5. Place the corn tacos on a baking sheet and heat for 5 minutes at 350 degrees.
  6. Add fish to each taco and top with corn salsa and guacamole.

15. Fish Tacos II

Fish Tacos II
© Robert Briggs, AdobeStock

The fish is deep-fried and served with a delicious sauce.

Cooking Time: 10 minutes.
Yield: 8 servings.

Ingredients:

  • ½ cup white flour
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • Salt and pepper to taste
  • 1 beaten egg
  • ½ cup beer
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tbsp. lime juice
  • 1 diced jalapeno pepper
  • 1 tsp. Italian seasoning
  • 1 tsp. Old Bay seasoning
  • 4 cups canola oil for frying
  • 1 lb. cod fillets, cut in half
  • Salt to taste
  • 8 corn tortillas
  • 1 cup cabbage slaw

Directions:

  1. Combine the flour, garlic powder, paprika, salt, and pepper in a bowl.
  2. Stir in the beaten egg and beer. Set aside.
  3. Mix the sour cream and mayonnaise and add the lime juice, jalapeno pepper, Italian seasoning, and Old Bay seasoning.
  4. Heat the canola oil in a deep frier to 375 degrees.
  5. Coat each piece of fish with the batter and fry for 5 minutes on each side.
  6. Drain the fish on paper towels.
  7. Fill the corn tortilla with fish and add the cabbage slaw.
  8. Top with the sour cream/mayonnaise sauce.

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16. Shredded Chicken Tacos

Shredded Chicken Tacos
© ahirao, AdobeStock

Delicious chicken tacos you'll want to make again and again.

Cooking Time: 25 minutes.
Yield: 4 servings.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tsp. olive oil
  • 1 small, diced onion
  • 3 minced garlic cloves
  • 1 tsp. chili powder or to taste
  • 1 tsp. taco seasoning
  • 1 cup tomato sauce
  • 4 hard taco shells
  • 1 diced tomato
  • ½ cup blended Mexican cheese

Directions:

  1. Place the chicken in a pan and cover it with water.
  2. Simmer for 15 minutes until chicken is done.
  3. Transfer the chicken to a platter and shred the meat.
  4. Season with salt and pepper.
  5. Heat the olive oil in a skillet and sauté the onion and garlic for 5 minutes.
  6. Stir the shredded chicken, chili powder, taco seasoning, and tomato sauce into the onion mixture and bring to a boil.
  7. Reduce the heat and simmer for 5 minutes.
  8. Divide the chicken mixture between the four taco shells.
  9. Top the chicken with diced tomatoes and shredded cheese.

17. Garlicky Chicken Tacos

Garlicky Chicken Tacos
© myviewpoint, AdobeStock

Enjoy the garlic in this chicken mixture.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 1 diced onion
  • 5 minced garlic cloves
  • 1 lb. cooked shredded chicken
  • 1 cup cooked corn
  • 1 cup canned black beans
  • ¼ cup chopped fresh cilantro
  • ¾ cup roasted garlic salsa
  • 4 large flour tortillas
  • ½ cup shredded Mexican cheese blend, or to taste
  • 2 tbsp. lime juice

Directions:

  1. Heat the olive oil in a skillet and sauté the onion and garlic for 5 minutes.
  2. Stir in the shredded chicken, corn, black beans, cilantro, and roasted garlic salsa.
  3. Simmer for 5 minutes.
  4. Place the chicken mixture onto the tortillas and top with the cheese.
  5. Spoon chicken mixture into tortillas and top with Mexican cheese blend.
  6. Drizzle the tacos with lime juice.

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18. Tofu Tacos

Tofu Tacos
© grinchh, AdobeStock

There is no reason vegetarians can’t enjoy their tacos, too. The Better than Beef adds a meaty flavor and carnivores won’t even realize they are not eating meat.

Cooking Time: 10 minutes.
Yield: 8 servings.

Ingredients:

  • 16 oz. crumbled firm tofu
  • 1/8 tsp. basil
  • 1/8 tsp. oregano
  • ¼ tsp. balsamic vinegar
  • ½ tsp. beef-flavored “Better than Bouillon”
  • 2 tbsp. olive oil
  • 2 minced garlic cloves
  • 1 chopped small onion
  • ½ cup chopped onion
  • 1 tbsp. chili powder
  • ¼ tsp. paprika
  • Salt to taste
  • 2 tbsp. lime juice
  • ¾ cup tomato sauce
  • 1/3 cup chopped fresh cilantro
  • 10 medium taco shells, heated
  • 2 diced avocadoes
  • 1 cup shredded Cheddar cheese
  • 1/3 cup salsa

Directions:

  1. Combine the crumbled tofu with basil, oregano, vinegar, and Better than Bouillon.
  2. Heat the olive oil in a skillet and brown the crumbled tofu, onion, and garlic and 5 minutes.
  3. Season with chili powder, paprika, salt, and lime juice.
  4. Stir in the tomato sauce.
  5. Simmer for 5 minutes and add the cilantro.
  6. Divide the tofu mix between the heated taco shells.
  7. Top the tacos with avocadoes, cheese, and salsa.

19. Baked Chicken Tacos

Baked Chicken Tacos
© Richard Semik, AdobeStock

These tacos are baked with melted cheese.

Cooking Time: 25 minutes.
Yield: 10 servings.

Ingredients:

  • 2 tbsp. olive oil
  • 1 ¼ lb. shredded rotisserie chicken
  • 2 tsp. taco seasoning
  • Salt and pepper to taste
  • 1 diced onion
  • 2 cups Rotel tomatoes
  • 1 chopped green chili
  • 10 taco shells
  • 1 cup refried beans or as needed
  • 1 ½ cup shredded Mexican blend cheese
  • ½ cup sour cream
  • 1 cup chopped cilantro

Directions:

  1. Preheat the oven to 400 degrees.
  2. Coat a 9 x13 baking dish with non-stick spray.
  3. Heat the olive oil in a large skillet and sauté the onion, taco seasoning, salt, pepper, Rotel tomatoes, and chopped green chili.
  4. Stir well to combine the ingredients.
  5. Simmer for 10 minutes.
  6. Line up the taco shells in the baking dish.
  7. Heat the taco shells by placing them in the oven for 5 minutes, then remove them.
  8. Add 2 tbsp. of refried beans to the bottom of each shell.
  9. Spoon the chicken mixture on top of the refried beans.
  10. Cover the chicken with shredded cheese – be generous. The more cheese, the tastier.
  11. Bake the tacos for 10 minutes until the cheese is melted.
  12. Top with sour cream and cilantro and enjoy.

20. Vegetarian Chickpeas Tacos

Vegetarian Chickpeas Tacos
© okkijan2010, AdobeStock

Chickpeas are a protein-filled substitute for meat. These tacos taste great, and no one will miss the meat.

Cooking Time: 30 minutes.
Yield: 4 servings.

Ingredients:

  • 2 cups cauliflower florets
  • 2 cups drained canned chickpeas
  • 1 chopped sweet onion
  • 1 chopped green bell pepper
  • 1 tbsp. olive oil
  • 1 tbsp. chili powder
  • 1 tsp. curry powder
  • ¼ tsp. garlic powder
  • Salt and pepper to taste
  • 4 corn tortillas
  • 1 cup Pico de Gallo
  • 1 chopped jalapeno pepper (optional)

Directions:

  1. Preheat the oven to 425 degrees.
  2. Spread the cauliflower florets, chickpeas, onion, and bell pepper on a baking sheet.
  3. Drizzle with olive oil.
  4. Season with chili powder, curry powder, garlic powder, salt, and pepper.
  5. Bake the veggies for 30 minutes while stirring occasionally.
  6. Fill 4 corn tortillas with the mixture.
  7. Top with the Pico de Gallo and jalapeno pepper, if using.
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