It is summer and what better than a dish that reflects the warmth, colors and sunshine that belongs to this season of the year. Food becomes so much more appetising when it has color and this dish will make you smile from ear to ear. Today we are making a veggie frenzy stir-fry gluten free tacos. Lets get started.
Summer is no time to be in the kitchen over a hot stove. Being outside enjoying the sun is a far better choice. Summer is also the time of year when there is a wide variety of vegetables available. So a dish that doesn’t take ages to prepare is my absolute favorite.
Okay this dish does need a lot of dicing and slicing. But the end result is so worth it. Small tip to cut the green beans. Take about a handful of beans and chop the top and bottom in one go and then through the middle. I like how they look long so no chopping down the middle. This is such a time saver compared to cleaning and cutting every bean separate.
These veggie frenzy stir-fry gluten free tacos are flavoursome and wholesome and healthy and colorful. You won’t miss any meat in this recipe I promise.
The gluten free corn taco shells are also super easy to make yourself. All you need is Masa Harina, salt and hot water. If you tried them once you want them again and again. Eat them straight out of the oven. You can store them but they taste much better when they are freshly made and warm.
If you do want a non vegetarian option you can always add some ground beef, shrimp or stir-fry chicken and you are good to go. These tacos work great on the BBQ as well. Just put a skillet on the BBQ and follow the directions in the recipe. If you want that smoky BBQ flavour just grill the peppers on the BBQ first before slicing them and sauté further.
Eat it with rice or refried beans or just solo. Buen provecho!
How to make Veggie frenzy stir-fry gluten free tacos
I hope you enjoy this recipe! If you make any my recipes tag @thetortillachannel on Instagram to let me know.
We are making veggie frenzy stir-fry gluten free tacos. A healthy dish full vegetables and flavours. This dish will make you smile from ear to ear.
- 4 corn tacos shells
- 3 color bell pepper
- 1 red onion
- 1 white onion
- 1 clove garlic
- 10 gram ginger
- 150 grams green beans
- 10 mushrooms
- 10 cherry tomatoes
- 1 tbps olive oil
- 1 tbps sweet soy sauce
- 1 tbps Sriracha sauce
Heat a pan of water and boil the green beans 8 to 10 minutes then drain.
Slice the bell peppers and red onion Julienne.
Slice the white onion fine as well as the garlic and ginger.
Slice the mushrooms.
Half the cherry tomatoes.
Heat the oven at 300℉/150℃ and warm the corn taco shells for 10 minutes
Heat the olive oil in a medium to hot pan.
First soften the bell peppers, then add the onion (red and white).
Stir fry and add the garlic and ginger. Stir some more before you add the green beens, tomatoes and lastly the mushrooms.
Keep stiring until all the vegetables are nice and soft before adding the soy sauce and Sriracha.
Fill the corn taco shells and serve.
If you do not have Sriracha you can substitute for a Chili pepper or Chili powder. If you do not like a spicy dish you can remove the Sriracha altogether.