Tired of the same old weeknight dinner routine? Let’s inject some serious flavor into your menu with these incredible Jalapeño-Lime Veggie Tacos! We’re talking a zesty, citrus-packed sauce that perfectly coats savory plant-based crumbles, sweet corn, and crisp bell peppers. It’s a vibrant, satisfying meal that comes together in just 30 minutes, proving that fast food can be fresh, healthy, and absolutely delicious. Get ready to transform your Taco Tuesday!
Ingredients
• START TO FINISH: 30 minutes MAKES 4 servings
• For the Jalapeño-Lime Sauce
• 1/2 cup / 120 ml orange juice
• 1/4 cup / 15 g snipped fresh cilantro
• 1 teaspoon / 2 g finely shredded lime peel
• 2 tablespoons / 30 ml lime juice
• 1 medium fresh jalapeño, seeded and finely chopped
• 3 cloves garlic, minced
• 1 1/2 teaspoons / 5 g cornstarch
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• For the Taco Filling & Assembly
• 2 teaspoons / 10 ml cooking oil
• 1 medium red bell pepper, seeded and cut into strips
• 1 12-ounce / 340 g package frozen plant-based ground crumbles, thawed
• 1 cup / 165 g frozen whole kernel corn
• 8 6-inch corn tortillas
• 1/2 cup / 120 g light sour cream or plant-based alternative
Instructions
1. Make the sauce: In a small bowl, whisk together the orange juice, cilantro, lime peel, lime juice, jalapeño, garlic, cornstarch, salt, and black pepper until smooth. Set aside.
2. Sauté the pepper: Heat the oil in a large nonstick skillet over medium-high heat. Add the red bell pepper strips and cook, stirring frequently, for 3-4 minutes until crisp-tender. Transfer the peppers to a plate.
3. Cook the filling: Add the thawed plant-based crumbles to the same skillet. Cook for 3-4 minutes, stirring occasionally, until heated through. Stir in the frozen corn. Give the sauce a final whisk and pour it into the skillet. Cook and stir constantly until the sauce thickens and bubbles. Reduce the heat to low, cook for 2 more minutes, then return the cooked bell peppers to the skillet. Stir everything to combine and heat through.
4. Assemble the tacos: Warm the corn tortillas by wrapping the stack in a damp paper towel and microwaving for 45-60 seconds. Evenly divide the hot filling among the warm tortillas, top with a dollop of sour cream, and serve immediately.
Nutritional Information
• Nutrition Facts
• Per Serving
• Calories: 361
• Total Fat: 11 g
• Saturated Fat: 2 g
• Cholesterol: 8 mg
• Sodium: 490 mg
• Carbohydrates: 47 g
• Fiber: 10 g
• Protein: 21 g
Pro Tips
• Wear gloves when handling jalapeños to prevent the volatile oils from burning your skin. Wash hands and nails thoroughly with soap and warm water after chopping.
• For extra flavor and better texture, warm your corn tortillas directly over a low gas flame for about 15-20 seconds per side until lightly charred and pliable.
• Elevate your tacos with extra toppings like diced avocado, pickled red onions, crumbled cotija cheese (or a vegan alternative), or an extra squeeze of fresh lime juice.
• The sauce can be whisked together and stored in an airtight container in the refrigerator for up to 2 days, saving you a step on a busy night.
