Meatless Monday Taste Buds

#MeatlessMonday Mia’s Vegetarian Tacos

Happy #MeatlessMonday everyone!

Today’s recipe sounds too good to be true.  Why?  Because not only is it CRAZY delicious, but it only takes 15MIN…from start to finish!!  Crazy, right?  Maybe. 🙂  Anywhoo, I had a taste for tacos.  And I knew that it had to be meatless.  And, I didn’t want to spend a ton of time standing over the stove.  This recipe is perfect for a quick, yummy, light, semi-healthy (if you don’t count the tortillas) MEATLESS lunch or dinner after a long day.  I hope you enjoy them as much as I did! Chime in and let me know if you’re going to try them.  And let me know how they turn out!

Mia’s 15-min Vegetarian Tacos

What You will need to ‘Dig In’:


Fresh in-store made tortillas (our local grocery store makes them fresh daily)

2 large carrots

1- 1 1/2 cup fresh or frozen kale (I usually freeze mine a couple days after buying to make sure it doesn’t go bad)

Cilantro (for topping)

Guacamole (for topping)

**you can make your own or buy fresh from the grocery store

Pico de Gallo (for topping)

Parmesan cheese (for topping)

Extra virgin olive oil

Butter (optional)


With a shredder or knife, carefully shred the carrots into thin slices

Add kale to small pan on medium heat

Cook for 1 min, remove from pan and set aside (I cook the kale first because kale can produce a lot of water)

Drain any excess water

Add 1 teaspoon of olive oil to pan

Add carrots and cook for 3-4min, tossing often

Add cooked kale to pan with carrots

Season to taste (I used garlic powder, paprika, parsley, and a pinch of all-purpose seasoning)

Set aside

vegetarian tacos


**This process is just to warm the tortillas since you’ve already purchased them fresh**

Add 1/2 tablespoon of butter (optional) to small pan on medium-high heat

Once almost melted, add tortilla to pan, quickly coating both sides with butter

Allow one side to lightly brown (approx. 30 seconds)

Turn-over and allow other side to brown

Serve with toppings.

Serving size: 2 tacos

*These ingredients make 2 servings



Copyright @MiaCreswell2017

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