Eggplant Fajita Tacos Recipe By Tasty
EGGPLANT FAJITA TACOS RECIPE BY TASTY
Here's what you need: eggplant, small red bell pepper, small yellow bell pepper, small green bell pepper, medium onion, vegetable oil, taco seasoning, salt, pepper, red chile powder, baby spinach, lime, banana peppers, tortillas, sour cream
Provided by Rishika Datla
Yield 2 servings
Number Of Ingredients 15
Steps:
- Slice the eggplant, peppers and onion into juliennes.
- Pan fry the julienned eggplant in oil until it's cooked and set aside.
- In a pan, fry the onions and peppers for 5 minutes.
- Add the taco seasoning, salt, pepper and red chili powder and fry until the vegetables are cooked.
- Add in the spinach and cooked eggplant. Cook for another 2 minutes.
- Finally add in the lime juice and banana peppers.
- Heat the tortillas on a pan
- Add the fajitas to the tortillas and add a dollop of sour cream.
- Top with some cracked pepper and lime juice.
Nutrition Facts : Calories 843 calories, Carbohydrate 111 grams, Fat 40 grams, Fiber 16 grams, Protein 17 grams, Sugar 28 grams
CHICKEN FAJITA TACOS RECIPE BY TASTY
Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream
Provided by Joey Firoben
Categories Lunch
Yield 4 tacos
Number Of Ingredients 12
Steps:
- In a large, nonstick skillet, heat the olive oil over medium heat.
- Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
- Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
- Pour the chicken mixture into a large serving bowl .
- Toast the tortillas in the seasoned pan, about 3 minutes per side.
- Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
EGGPLANT TACOS
This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!
Provided by DnDCross
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
- Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 23.3 g, Fat 18 g, Fiber 7.1 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 193 mg, Sugar 4.7 g
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