Using a homemade slaw instead of store-bought salsa, guacamole, and shredded cheese is a great way to flavor tacos without adding a lot of salt or calories. The slaw is made of several julienne style vegetables, including zucchini, cucumber, carrots, and red bell pepper. For these, you can use a cheese grater, julienne peeler, mandoline, or sharp knife.
These tacos can be vegetarian with black beans and diced avocado. Or saute cooked pieces of chicken, pork chop, or flank steak in a little hoisin sauce and add to the tacos.
What you'll need:
- 1 cucumber, seeds removed
- 1 zucchini, seeds removed
- 1 carrot, peeled
- 1/2 a red bell pepper, seeds removed
- 1/3 cup thinly sliced red onion
- 1/3 cup chopped fresh cilantro
- juice of 3 limes
- 2 tbsp rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tsp fish sauce
- 1 1/2 tbsp garlic chili sauce
- 1 tsp mirin
- 1 tsp sesame seed oil
- taco shells (4 large, or 8 small)
What to do:
1. Julienne the cucumber, zucchini, carrot, and red bell pepper using a cheese shredded, julienne peeler, mandoline, or sharp knife. Set all veggies in a large bowl.
2. To make the sauce whisk together the ingredients: lime juice through sesame oil. Pour over veggies and mix together. Let sit about 20 minutes to allow the juices to pickle the veggies a little. Serve cold on a warm taco shell. Top with sautéed meat, beans, and/or avocado slices.
These tacos can be vegetarian with black beans and diced avocado. Or saute cooked pieces of chicken, pork chop, or flank steak in a little hoisin sauce and add to the tacos.
Zucchini Cucumber Slaw for Asian-Style Tacos
Recipe makes 4 Servings
What you'll need:
- 1 cucumber, seeds removed
- 1 zucchini, seeds removed
- 1 carrot, peeled
- 1/2 a red bell pepper, seeds removed
- 1/3 cup thinly sliced red onion
- 1/3 cup chopped fresh cilantro
- juice of 3 limes
- 2 tbsp rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tsp fish sauce
- 1 1/2 tbsp garlic chili sauce
- 1 tsp mirin
- 1 tsp sesame seed oil
- taco shells (4 large, or 8 small)
What to do:
1. Julienne the cucumber, zucchini, carrot, and red bell pepper using a cheese shredded, julienne peeler, mandoline, or sharp knife. Set all veggies in a large bowl.
2. To make the sauce whisk together the ingredients: lime juice through sesame oil. Pour over veggies and mix together. Let sit about 20 minutes to allow the juices to pickle the veggies a little. Serve cold on a warm taco shell. Top with sautéed meat, beans, and/or avocado slices.
