Plant Based Asian Fusion Tacos Recipe
- Preparation Time : 15 mins | Cooking Time : 25 mins | Makes 4 Servings
Combine with garlic, soy sauce and ginger with Hellmann's® or Best Foods® Plant Based Mayo Spread & Dressing to make an easy creamy and delicious taco topping.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 306.839 kcal |
| Total Fat | 18.228 g |
| Saturated Fat | 3.019 g |
| Sodium | 200.667 mg |
| Dietary Fiber | 7.006 g |
| Sugars | 4.866 g |
| Protein | 6.839 g |
Ingredients List
- 10 Tbsp. Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
- 1 Tbsp. low sodium soy sauce
- 2 cloves garlic, finely chopped
- 2 tsp. ground ginger
- 6 cups bite-size cauliflower florets
- 1 package (3.5 oz.) shiitake mushrooms, stems removed and thinly sliced
- 8 (6 - inch. ea.) soft taco-size flour or corn tortillas, warmed
DIRECTIONS
-
PREHEAT oven to 400°. Line rimmed baking sheet with parchment paper or foil.
-
COMBINE Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing, soy sauce, garlic and ginger in small bowl. Remove 1/4 cup mixture to a large bowl and reserve remaining sauce for drizzling.
-
ADD cauliflower and mushrooms to the large bowl and toss. Spread on prepared baking sheet and roast 25 minutes or until tender.
-
EVENLY DIVIDE vegetables among tortillas, then drizzle with reserved sauce. Garnish, if desired, with chopped cilantro, sliced green onions, edamame and diced red bell pepper.
