Chinese Tacos (Salad Taco with Hot and Sweet Vegetables ) Fusion Recipe | Gluten Free and Vegan Recipe | How to make Tacos at Home | Stepwise Pictures | Quick and Easy Recipe

Hi Supermoms,

A twist to the regular tacos this Salad Taco with plenty of green leafy vegetables is a healthy anytime snack. With summers at it's peak, this recipe is refreshing and sumptuous. Infact, if you are on a low-carb diet, this taco is perfect for you. It is high on anti-oxidants and rich in fibre too. These tacos can be served as party starter or can be easily assembled during your picnics. A must try lunch or dinner snack that is sure to make you feel light and guilt-free!

Chinese Tacos (Salad Taco with Hot and Sweet Vegetables ) Fusion Recipe :

Preparation time : 20 minutes
Cooking time : 25 minutes
Serves : 6
1 cup =250 ml

Ingredients :

10 cabbage leaves or lettuce leaves

For the Hot and Sweet Vegetables :
10 button mushrooms ( sliced into halves)
100 grams Tofu ( cubed)
10 baby corns ( sliced into halves)
1 small cauliflower ( cut them into florets)
1 carrot ( peeled and diced)
1 onion ( sliced thinly lengthwise)
1/2 capsicum/bell pepper ( sliced thinly lengthwise)
1 dry red chilli ( cut into smaller pieces)(optional)
3-4 garlic pods ( grated)
1/2 " ginger ( grated)
1/2 teaspoon soya sauce
1 teaspoon red chilli sauce ( adjust according to taste)
2 teaspoons honey 
2 teaspoons sesame oil
salt to taste

For the spicy tomato sauce :
3 tomatoes
1 green chilli
1 garlic pod ( grated)
1 teaspoon sesame oil
salt to taste

For garnish :
1 onion ( sliced thinly lengthwise)
1/2 capsicum ( sliced thinly lengthwise)
2 teaspoon spring onion greens or finely chopped cilantro

Method:

For the spicy tomato sauce :

1. Puree the tomatoes with green chilli in a mixer without adding any water.

2. Heat a wok /karahi with oil over low flame.
3. Add the grated garlic.
4. When the garlic slightly changes colour, add the pureed tomatoes.

5. Let the tomatoes cook over low flame till the excess water evaporates and the oil separates.
Note: This step will take 5-10 minutes. Keep stirring occasionally. 

Your sauce is ready!

For the Hot and Sweet Vegetables :

1. Heat a vessel with 6 cups of water .
2. When the water comes to rolling boil, add the mushrooms, baby corn, carrots, cauliflower.

3. Let the vegetables boil for 2-3 minutes, switch off.
4. Transfer the vegetables into a colander and drain the water.
5. Refresh the vegetables by pouring cold/normal water on them. 

6. Heat a wok/karahi with oil over low flame.
7. Add the grated ginger -garlic , chilli flakes/chopped red chilli and mix well to incorporate.
8. Add onions and tofu salt and fry till the onions turn soft.
9. Now add the boiled vegetables and stir fry over low heat for 1-2  minutes.
10. Reduce the flame, add the soya sauce, chilli sauce and honey.
11. Keep stirring the vegetable and cook in medium to high flame for 3-4 minutes. 
12. Switch off and garnish with spring onion greens.

Your Hot and Sweet Vegetables is ready !

To prepare the cabbage or lettuce:

1. Peel the leaves carefully so that they do not tear.
2. Keep a wide bowl with water ( preferably cold) and place these leaves in the bowl till assembling the tacos.

3. Pat dry the leaves, before you start arranging the dish.

Assembling the Taco:

1. Take a single pat dried cabbage leaf and add the onions and bell peppers.
2. Spoon the hot and sweet vegetable.
3. Garnish with the spicy tomato sauce and spring onion greens.

Your Chinese Taco is ready!

Chef Tip: Even  cucumber shells , lettuce leaves can be used  to make the taco. 

Looking for more salad recipes ? Have you tried my Watermelon Feta Salad , Raw Mango and Sunflower Seeds Salad?

Happy Cooking !

With love, 

Masterchefmom