Szechuan Veggie Tacos
It's a fiesta! Enjoy these unique tacos with a twist featuring daikon (Japanese radish) and rice wine vinegar. Canola oil allows the spicy-sweet flavors to shine.
INGREDIENTES
- 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
- Tortillas
- 16 tortillas (6-inch/15 cm) flour or white corn
- 1 cup chopped cilantro 250 mL
INSTRUCCIONES
- 1. To make Daikon Salad: In medium bowl, combine all salad ingredients.
- 2. 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.
- 3. To make Tortilla: 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.
RINDE
16 tortillas (5 inches/12.5 cm)
TAMAÑO DE LA PORCIÓN
1 tortilla with 1/4 cup (60 mL) Szechuan Stuffing and 2 Tbsp (30 mL) Daikon Salad
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 150 |
| Grasa total | 4.5 g |
| Grasa saturada | 1 g |
| Colesterol | 0 mg |
| Carbohidratos | 22 g |
| Fibra | 3 g |
| Azúcares | 3 g |
| Proteína | 5 g |
| Sodio | 370 mg |
| Potasio | 145 mg |
