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

Name: Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Fusion
Ingredients: 10 null Lettuce leaves; 10 null Button mushrooms sliced into halves; 100 grams Tofu cubed; 10 null Baby corn sliced into halves; 1 null Cauliflower (gobi) cut into florets; 1 null Carrot (Gajjar) peeled and diced; 1 null Onion thinly sliced lengthwise; 1/2 null Green Bell Pepper (Capsicum) thinly sliced lengthwise; 1 null 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 according to taste); 2 teaspoons Honey; 2 teaspoons Sesame (Gingelly) Oil; null Salt to taste; 3 null Tomatoes; 1 null Green Chilli; 3 cloves Garlic grated; 1 teaspoon Sesame (Gingelly) Oil; null Salt salt to taste; 1 null Onion thinly sliced lengthwise; 1/2 null Green Bell Pepper (Capsicum) thinly sliced lengthwise; 2 teaspoons Spring Onion Greens finely chopped

Uma Raghuraman

December 29, 2017

1284 Ratings

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

Time:Prep: 10 M|Cook: 45 M|Total: 55 M

Makes:4 Servings

Meal:Dinner

Cuisine:Fusion

Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe is a twist to the regular tacos with plenty of green leafy vegetables making it a healthy anytime snack. With summers at its peak, this recipe is refreshing and filling. These tacos are perfect for you if you are on a low carb diet. It is high in antioxidants and rich in fibre too. These tacos can be served as party starters or can be easily assembled during your picnics. Even cucumber or Zucchini shells can make a replacement for cabbage or lettuce leaves for these tacos. A must try lunch or dinner snack that is sure to make you feel light and guilt-free!

Serve Chinese Tacos along with Pasta In Tomato Onion Chutney for your fusion dinner.

Have glance at the other salad ideas:

Serve Chinese Tacos along with Pasta In Tomato Onion Chutney for your fusion dinner.

Have glance at the other salad ideas:

Ingredients

Ingredients for Taco

10 Lettuce leaves

Ingredients For Hot and Sweet Vegetables

10 Button mushrooms, sliced into halves

100 grams Tofu, cubed

10 Baby corn, sliced into 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 according to taste)

2 teaspoons Honey

2 teaspoons Sesame (Gingelly) Oil

Salt, to taste

Ingredients for Spicy Tomato Sauce

3 Tomatoes

1 Green Chilli

3 cloves Garlic, grated

1 teaspoon Sesame (Gingelly) Oil

Salt, salt to taste

Ingredients for Garnish

1 Onion, thinly sliced lengthwise

1/2 Green Bell Pepper (Capsicum), thinly sliced lengthwise

2 teaspoons Spring Onion Greens, finely chopped

Instructions for Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe

To start with Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe, get all the ingredients ready and handy.

Preparing the cabbage or lettuce

Peel the leaves carefully so that they do not split or tear.

Keep a wide bowl with cold water and place these leaves in the bowl till assembling the tacos.

Pat dry the leaves before you start assembling the Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe.

Instruction for the Spicy Tomato Sauce

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

Heat a wok/karahi with oil over low flame. Add grated garlic.

When the garlic slightly changes colour, add the pureed tomatoes. Let the tomatoes cook over low flame till the excess water evaporates and the oil separates. This step takes up to 10 minutes. Keep stirring occasionally. Your spicy tomato sauce is ready!

Instruction for the Hot and Sweet Vegetables

Heat a vessel with 6 cups of water. Add the mushrooms, baby corn, carrots, cauliflower to the boiling water. Let the vegetables boil for 2-3 minutes, then switch off.

Transfer the vegetables to a colander to drain the water. Refresh the vegetables by pouring cold/normal water on them.

Heat a wok/karahi with oil over a low flame and add the grated ginger-garlic, chilli flakes/chopped red chilli and mix well to incorporate.

Add onions, tofu and salt to fry till the onions turn soft.

Now add the boiled vegetables and stir-fry over low heat for 1-2 minutes.

Reduce the flame, add the soya sauce, chilli sauce and honey.

Keep stirring the vegetables and cook in medium to high flame for 3-4 minutes.

Switch off and garnish with spring onion greens to get the Hot and Sweet Vegetables ready.