Stir-Fry Vegetable Tacos

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

  • ServingServings

Ingredients

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

Preparation

  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

  • Serving Size: Serves 4
  • Calories: 272
  • Carbohydrate Content: 35 g
  • Fat Content: 13 g
  • Fiber Content: 7 g
  • Protein Content: 8 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 386 mg
  • Sugar Content: 10 g