Stir-Fry Vegetable Tacos Recipe | Vegetarian Times Skip to main content

Stir-Fry Vegetable Tacos

Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish.

Ingredients: 

Ingredients: 

Ingredient Line: 
3 Tbs. peanut oil
Ingredient Line: 
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
Ingredient Line: 
1 cup sugar snap peas, trimmed
Ingredient Line: 
1 cup frozen shelled edamame
Ingredient Line: 
ΒΌ tsp. cayenne pepper
Ingredient Line: 
3 Tbs. white miso
Ingredient Line: 
2 Tbs. orange juice
Ingredient Line: 
2 tsp. rice vinegar
Ingredient Line: 
2 cups broccoli slaw
Ingredient Line: 
4 6-inch corn or flour tortillas, warmed
Ingredient Line: 
2 Tbs. sliced green onions

Instructions: 

  1. Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
  2. Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.

Nutrition Information: 

Calories: 
272
Protein: 
8 g
Total Fat: 
13 g
Saturated Fat: 
2 g
Carbohydrates: 
35 g
Cholesterol: 
0 mg
Sodium: 
386 mg
Fiber: 
7 g
Sugar: 
10 g
Yield: 
Serves 4