Vegetarian tacos with lime-yogurt dip

Based on 49 ratings
Sponsored

Julia Stephan

Senior Food Editor at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
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

Utensils

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

How-To Videos

How to cut tomatoes

How to cut an onion

How to zest citrus fruits

How to pit and cut an avocado

Nutrition per serving

Cal
349
Protein
15 g
Fat
25 g
Carb
15 g

  • 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

    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!
    • 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!