Samah Dada

Tandoori Veggie Tacos

There is nothing, and I mean NOTHING that makes me more upset than a sad taco (okay, maybe there are a few things, but that's perhaps for another time) . But you know the type. A few pieces of veggie, four shreds of lettuce if we are lucky, and some salsa. NOT HERE FOLKS!!

I created my own taco tandoori spice blend to make these veggies which becomes SO flavorful, especially when paired with the creamy cilantro lime slaw. I am all for simple ways to add more plant-based meals into your life, and these really do the job! I have been making these on repeat, and if you're hosting friends it's a great item to add to the menu to make a fun taco bar that's interactive and delicious. I also find that it's a great way to get in some veggies because they're packed with flavor, spice, and heat! Hope you enjoy!


Tandoori Vegetables

2 tbsp extra-virgin olive oil or avocado oil

1 red onion, sliced

2 cloves garlic, minced

1/2 tsp garam masala

1/2 tsp ground cumin

1/2 tsp cayenne (reduce to 1/4 if sensitive to spice)

1/2 tsp ground coriander

1/2 tsp taco seasoning

Kosher salt to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 orange bell pepper, sliced

1 jalapeño, (deseeded if you’d like it less spicy), diced

Cilantro, roughly chopped for garnish

Tortillas of choice

Pico de Gallo, for topping

Guacamole, for topping

Lime wedges, for garnish

Sliced jalapeños, for garnish

Cabbage Slaw

9 oz shredded cabbage

1/4 cup creamy cilantro-lime dressing (I used my avocado dressing from my IG)

1 jalapeño, de-seeded, finely diced

Juice of 1 lime (or more to taste)

1/4 cup coriander, finely chopped

1/2 cup thinly sliced green onions

Kosher salt to taste


1. In a medium pot over medium heat, add oil. When shimmering, add the onions — sauté until slightly translucent and starting to brown.

2. Add garlic and sauté with onions for a couple minutes.

3. Add the garam masala, cumin, cayenne, coriander, taco seasoning, and salt to taste. Stir until the spices brown slightly, a few minutes.

4. Add the jalapeños, stir for a minute, then add the sliced bell peppers.

5. Cover and cook until peppers are tender, stirring frequently. Once tender, cover and remove from heat to stay warm while you prep the other ingredients.

6. In a medium bowl, combine all the ingredients for the slaw. Adjust to taste with more dressing, lime, and salt if needed. Set aside. Heat tortillas and assemble. Enjoy!

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