Veggie Tacos


Here’s a preview of the veggie tacos that will be sold at the next Leaf & Beef pop-up resto happening this saturday!   We taste tested many different variations and ingredients to come up with this really yummy combination. 

Veggie Tacos with Mango Salsa
Yields 10
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Red Cabbage Slaw
  1. - 1/2 cup apple cider vinegar
  2. - 2 tablespoons maple syrup
  3. - 1/4 cup olive oil
  4. - Salt and Pepper
  5. - 1 head red cabbage, cut into small pieces
  6. - 1 red onion
Mango Salsa
  1. - 1 large mango, peeled, cored, and chopped into small cubes
  2. - 1/4 red onion, finely diced
  3. - 2 jalapeno peppers, seeded and finely diced
  4. - 2 garlic cloves, minced
  5. - 1 lime, juiced
  6. - 1/4 cup packed fresh cilantro, coarsely chopped
  7. - Salt and pepper to taste
Taco Filling
  1. - 1/2 onion
  2. - 2 cups mushrooms (any type) chopped
  3. - 2 cups zucchini chopped
  4. - 1 tablespoon olive oil
  5. - Salt and Pepper
  6. - Taco tortilla shells (corn or flour)
Red Cabbage Slaw
  1. In a large bowl, whisk together vinegar, maple syrup and oil. Add salt and pepper to taste.
  2. Toss in cabbage and red onion. Mix everything well to make sure it's all coated.
  3. Cover and let sit in the fridge for at least 1 hour (but overnight is even better).
Mango Salsa
  1. Mix everything together! Done.
Taco Filling
  1. In a frying pan or wok, heat up oil to medium heat.
  2. Add onion and stir for 3-4 mins.
  3. Add mushrooms and zucchini and stir until they start to brown.
  4. Put everything together!
  5. Take a taco shell, first add the filling, then the mango salsa, then the cabbage. Eat, enjoy. Yum!
Leaf And Beef
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