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    You are in: Home / Recipes / Persian Tacos W/Vegetarian Option Recipe
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    Persian Tacos W/Vegetarian Option

    Average Rating:

    2 Total Reviews

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    • on September 20, 2013

      These tacos are absolutely delicious! What a wonderful idea for tacos -- love the pomegranate molasses and sumac. Used white corn tortillas and made a garnish platter with cucumber, avocado, tomatoes, red onion and basil. These tacos will be on my menu often -- so healthy and flavorful. Adding to my Best of 2013 Cookbook for sure. Made for the NA/ME tag, September, 2013.

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    • on July 20, 2013

      I made a vegetarian version of this for my lunch today with an eggplant from my garden and it was delicious! :) I used a small eggplant (Black Beauty variety; was not quite 1/2 lb), diced & tossed with olive oil. Cooked in a nonstick skillet until browned & soft, then tossed with lime juice, pom molasses, za'atar, salt & pepper (forgot the garlic, darn it!) all to taste. Served with diced cucumber, tomato, basil, mint & lettuce - all from the garden too - and greek yogurt (dang it, forgot the green onion also!) I have more eggplants growing so expect I will make this again soon! Thanks for sharing! :)

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    Nutritional Facts for Persian Tacos W/Vegetarian Option

    Serving Size: 1 (545 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 512.6
    Calories from Fat 297
    Total Fat 33.0 g
    Saturated Fat 10.3 g
    Cholesterol 102.8 mg
    Sodium 121.8 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 3.0 g
    Sugars 0.5 g
    Protein 30.9 g

    The following items or measurements are not included:

    pomegranate molasses



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