Healthy Chinese Fusion Tacos with Hot and Sweet Vegetables

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

A delightful twist on traditional tacos, this fusion recipe features a healthy, refreshing, and filling snack, perfect for warm summer days. Packed with green leafy vegetables, it’s a low-carb, antioxidant-rich, and fiber-filled option that makes a guilt-free meal. Serve these tacos as appetizers for a party or take them on picnics for a light and satisfying bite. You can even swap lettuce or cabbage leaves with cucumber or zucchini shells for a fun variation. A must-try for anyone looking for a light, nutritious snack!

Cuisine: Fusion
Course: Dinner
Diet: Vegetarian

Ingredients:

For the Taco Shells:

• 10 Lettuce leaves

For the Hot and Sweet Vegetables:

• 10 Button mushrooms, sliced in halves
• 100g Tofu, cubed
• 10 Baby corn, sliced in halves
• 1 Cauliflower (gobi), cut into florets
• 1 Carrot (Gajjar), peeled and diced
• 1 Onion, thinly sliced lengthwise
• 1/2 Green Bell Pepper (Capsicum), thinly sliced lengthwise
• 1 Dry Red Chilli, cut into smaller pieces (optional)
• 4 cloves Garlic, grated
• 1/2 inch Ginger, grated
• 1/2 teaspoon Soy sauce
• 1 teaspoon Red Chilli sauce (adjust to taste)
• 2 teaspoons Honey
• 2 teaspoons Sesame (Gingelly) Oil
• Salt, to taste

For the Spicy Tomato Sauce:

• 3 Tomatoes
• 1 Green Chilli
• 3 cloves Garlic, grated
• 1 teaspoon Sesame (Gingelly) Oil
• Salt, to taste

For the Garnish:

• 1 Onion, thinly sliced lengthwise
• 1/2 Green Bell Pepper (Capsicum), thinly sliced lengthwise
• 2 teaspoons Spring Onion Greens, finely chopped

Preparation Time: 10 minutes

Cook Time: 45 minutes

Instructions:

1. Prepare the Ingredients:
   Start by gathering and preparing all the ingredients. Slice the vegetables and tofu, and set them aside for easy access during cooking.

2. Cook the Hot and Sweet Vegetables:

   • Heat sesame oil in a pan over medium heat.
   • Add the dry red chili (if using) and garlic, sauté for a minute until fragrant.
   • Add the ginger, soy sauce, red chili sauce, and honey. Stir well to coat the vegetables in the sauce.
   • Toss in the mushrooms, tofu, baby corn, cauliflower, carrot, onion, and green bell pepper. Sauté for about 10–12 minutes until the vegetables are tender but still have some crunch.
   • Season with salt to taste. Remove from heat and set aside.

3. Prepare the Spicy Tomato Sauce:

   • In a blender, blend the tomatoes, green chili, garlic, sesame oil, and salt until smooth.
   • Heat a little sesame oil in a pan, pour in the blended sauce, and cook over medium heat for about 5 minutes. Set aside.

4. Assemble the Tacos:

   • Lay the lettuce leaves flat, serving as taco shells.
   • Spoon the hot and sweet vegetables into the center of each lettuce shell.
   • Drizzle with the spicy tomato sauce.

5. Garnish:

   • Top with the thinly sliced onion, green bell pepper, and finely chopped spring onion greens for added crunch and freshness.

6. Serve:

   • These Chinese Tacos are now ready to be served! Enjoy them as a healthy snack, a light lunch, or a delightful party starter.

Tip: You can substitute the lettuce leaves with cucumber or zucchini shells for a different twist. This recipe is perfect for picnics or meal prep, as it’s quick to assemble and incredibly satisfying!