By Mindelicious on January 31, 2011
Photo by digifoo
Photo by digifoo
"Super quick & easy but healthy & flavorful!! We usually just use the crunchy taco shells you can buy in the store. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. She recommends serving it with the Garlic-Lemon yogurt but its not a must."
Serving Size: 1 (323 g)
Servings Per Recipe: 4
"This is a tasty and filling recipe! Preparation is quick! We used Greek plain yogurt as we aren't vegan and canned jalapenos to make things easier. This one's a winner and I plan to make it again."
"Fun recipe! We have been eating vegan for a week and just happened to have all the ingredients on hand - except for the plain soy yogurt which I found at Whole Foods. I LOVE that yogurt sauce on the tacos. . .Taco filling was just OK in my opinion but the yogurt sauce put it at 4 stars. I also used some pickled jalapenos instead of fresh as I can't imagine how hot these would be with fresh! Lastly, instead of the coriander, I used fresh cilantro which was awesome."
"I had to hunt a bit to find unsweetened plain soy yogurt but thanks to the product finder on wildwood's site, I found a local health food store that carried it.
This was so good! I haven't had green salsa before but that was good. The combination of those weird olives, that, and everything else was really good. I halved the recipe and those tortillas are too large.
Did I mention this was really good?
Oh and I totally cheated with the topping. I used bottled lemon juice and no zest. I know. I'm a big ol' cheater cheater pumpkin eater. It was good. Probably would be even more so with zest and fresh lemons."