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Celebrating Mexico w/ Veggie Taco Sliders

I have been reading this book - Plant Powered Mexican by Kate Ramos and that has inspired me to improve my Mexican food game. So I made vegan taco sliders last night.


The photos actually turned out great, and food was colorful and delicious.



If this intrigues you, read along for ingredients and process.


About the base

These round tortilla are street-taco size, they fit in your hand. They are made of corn so they are gluten-free. You should find them at your local store. Before I topped them with all that veggie goodness, I warmed them both on both sides on a pan.



By the way, pita, roti or flat bread can be good options if you can't find a Mexican-style corn or wheat tortilla in your local store.


About the toppings

Remember to cut all the veggies finely. And cook and serve separately. This way, for each round, family members can make their own tacos with different combinations. Puneet helped me with a lot of chopping and cooking - it turned out to be a fun activity!


Let's start with the simplest: Mushrooms. Use any mushrooms. We had shiitake at home so I used that. Wash and cut the mushrooms in small pieces and sauté them with plant-based butter. Salt + pepper. I chose a simple flavor here because that's how my daughter likes her shrooms!


Moving on to peppers. We chose to dice one red pepper and sautéed it in olive oil. Then, we seasoned it with salt, a pineapple habanero hot sauce (spicy!) and a dash of maple syrup to balance the flavors. We sautéed until the peppers soaked that flavor.



To add a hearty element to our tacos, we boiled, cut and cooked a large potato in mole sauce. Someday I will learn to make this sauce at home but I found a vegetarian Mole Sauce at Whole Foods and that's what I used this time. Also, next time I will add more sauce and give it a more gravy-like feel.


Aren't pickled onions the best? I used half of a large red onion, sliced it thinly. In a separate sauce pan, I put 1/2 cup white vinegar, 1/2 cup water, 4 tablespoons sugar & a pinch of salt. I warmed the liquid on gas until all the sugar dissolved. Then I poured it on the red onions. I waited till the onions were cool enough to serve.

The star of the veggies was this purple cauliflower. I cut into small pieces, drizzled some avocado oil on it and roasted it in the air fryer for 8 minutes at 375F. You can always oven-bake them to crisp them up if you don't have an air fryer. The result is likely to be the same, perhaps even better :)


Once done, I poured a dressing made of:

1/4 cup olive oil

2 teaspoons smoked paprika

1 teaspoon cumin powder

1/2 teaspoon of salt

1/2 teaspoon garlic powder


This was an excellent dressing - I made it off Ramos' Chipotle-spiced grilled Cauliflower Tacos' recipe on Pg 126 of her book. Super hit!


Finally, I had picked up a Pico de Gallo from the store so I had that in the fridge as well.


I added this topping to the mix. It added the freshness to the dish - especially the cilantro and lime.



While serving, put all the little toppings on the table and make it a self-serve dinner. Make one for the family to show them how and let them run with it.


I hope you make it. We are totally sold on taco sliders and I love that they can be made completely vegan and for the most part, gluten-free. So healthy, and so tasty!


 

Green Sea Shells is all about the joyful pursuit of happiness. Healthy living is happy living! Join me as I celebrate cultures through food. Subscribe to the blog updates and follow me on social media platforms on FaceBook, Instagram and Twitter.


You will see a few affiliate Amazon links in this post. These are the products I bought to make this dish. Know that if you go through them and make a purchase, I will earn a commission.





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