These sheet-pan tacos are the perfect 30 minute weeknight meal.
This recipe is easily adaptable to your preference.
I’ll share different ways that I have made it at home, including 100% vegan and gluten-free options!
Meatless Mondays just got a little better.
- Servings: 4
- Time: 5 mins to prep, 25 mins to cook
- Difficulty: easy
- 4 cups total: Shredded Red & Green Cabbage, Carrots, and thinly sliced Green Onions (see note below)
- 1 medium/large Jalapeno – seeds removed and small diced
- 1 Lime – it should be semi-soft for more juice
- ¼ tsp Salt
Note: it’s easier and I think more cost effective to just buy salad//slaw in a bag. If needed, you can add carrots and green onions to your mixture, 2 carrots shredded, 2 green onions thinly sliced, whites only
- 1 large Red Pepper
- 1 large Poblano Pepper or Jalapeno Pepper
- 1 small Onion
- ½ tbsp Olive oil
- ¼ tsp Salt
- ¼ tsp Chili Powder
- Ground Turkey or
- Ground Beef or
- Vegan: 8oz Beyond Meat burger patties
- ¼ tsp Curry (if you already have it on hand)
- 1 tsp Chili Powder
- ¼ tsp Salt
- ¼ Turmeric
Choose your favorite tortillas or shells.
Vegan & Gluten Free: Siete Brand
The first step is to make the slaw. In a large bowl combine your 4 cups of slaw mixture. Add in your diced jalapeno and salt. Juice one lime and pour over the slaw. Stir to combine and set aside.
Next, preheat your oven to 350°F.
Prepare your pan, this step is completely optional. I used foil to create two separate spaces for my meat and vegetables. I don’t like having raw meat touch raw vegetables. Make two dividers by using two pieces of foil into two squares with sides (see picture below).
Then slice your red pepper, poblano pepper and onion into strips, like you would do for fajitas. Lay them out on your sheet pan. Next, drizzle ½ tbsp of olive oil, sprinkle ¼ tsp salt and ¼ tsp of chili powder over the vegetables.
Add your meat to your pan, break it up with a spoon. Sprinkle over the top of your meat: ¼ tsp Curry, 1 tsp Chili Powder, ¼ tsp Salt, and ¼ Turmeric.
Place the prepared items in the oven and roast for 25 minutes.
Warm up your tortillas or taco shells during the last 10 minutes of the cooking time. You can place hard taco shells or tortillas in the oven. Or using tongs place the tortilla directly over the flame of a gas stove until slightly warm.
With a spoon re-break up the meat so that it has crumbled enough for your tacos.
Then stir your slaw and build your tacos! Serve with lime wedges and sliced avocado.
Copyright © 2019 Nicole’s Tasting Spoon
Check out other recipes on Yoga District Blog