Vegetarian tacos with lime-yogurt dip

Name: Vegetarian tacos with lime-yogurt dip
Prep time: 1200 s
Total time: 1200 s
Yield: 8 Servings
Cuisine: mexican
Ingredients: 8 corn tortillas (soft); 250 g Greek yogurt; 4 tomatoes; 1 red onion; 10 g cilantro; 1 lime (juice and zest); 1 tsp garlic powder; 4 vegetarian cutlets; 2 avocados; 200 g feta cheese; 100 g salsa verde; vegetable oil for frying

Based on 28 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-8+

8	corn tortillas (soft)
250 g	Greek yogurt
4	tomatoes
1	red onion
10 g	cilantro
1	lime (juice and zest)
1 tsp	garlic powder
4	vegetarian cutlets
2	avocados
200 g	feta cheese
100 g	salsa verde
	vegetable oil for frying

Metric

Imperial

How-To Videos

Utensils

cutting board
knife
small mixing bowl
fine grater
citrus press
large frying pan

Nutrition per serving

Cal
349

Protein
15g

Fat
25g

Carb
15g

Step 1/4

Halve tomatoes, remove seeds and finely dice. Peel and finely dice red onion. Finely chop cilantro. Add tomatoes, red onion and cilantro to a mixing bowl and stir to combine. Set aside.

4 tomatoes
1 red onion
10 g cilantro

cutting board
knife
small mixing bowl

Halve tomatoes, remove seeds and finely dice. Peel and finely dice red onion. Finely chop cilantro. Add tomatoes, red onion and cilantro to a mixing bowl and stir to combine. Set aside.

Step 2/4

Add Greek jogurt, lime zest, lime juice and garlic powder to a small mixing bowl and stir to combine. Set aside.

250 g Greek yogurt
1 lime
1 tsp garlic powder

fine grater
citrus press
small mixing bowl

Add Greek jogurt, lime zest, lime juice and garlic powder to a small mixing bowl and stir to combine. Set aside.

Step 3/4

Heat vegetable oil in a large frying pan. Add vegetarian cutlets and fry from each side for approx. 2 – 3 min. Remove from pan and let cool down for 1 – 2 min., then slice each cutlet.

4 vegetarian cutlets
vegetable oil for frying

large frying pan
cutting board
knife

Heat vegetable oil in a large frying pan. Add vegetarian cutlets and fry from each side for approx. 2 – 3 min. Remove from pan and let cool down for 1 – 2 min., then slice each cutlet.

Step 4/4

2 avocados
200 g feta cheese
8 corn tortillas
100 g salsa verde

Pit and slice avocado. Crumble feta cheese. Spread some salsa verde, avocado slices, sliced vegetarian cutlets, tomato-onion mixture, and crumbled feta cheese on each corn tortilla. Drizzle yogurt dip on top. Enjoy!