Vegetarian Tacos

These mouth watering tacos are full of protein and vitamins


Tacos Shells:

½ cup corn flour

½ whole wheat flour + flour for dusting

1 tbsp oil

¼ tsp salt

Water, for dough

Oil for deep frying


1 small bunch green onions, chopped

2 carrots, peeled and grated

2 cucumbers, peeled and chopped

Few leaves of lettuce

½ cup cabbage, shredded

½ cup cheddar cheese, grated



1 cup kidney beans, boiled

1 onion, chopped

2 tomatoes, blanched and chopped

1 tsp carom (ajwain seeds), crushed

1 tsp cumin seeds, crushed

1 tsp chili powder

½ tsp salt

1 tbsp oil

½ cup Queso Fresco (Fresh Mexican Cheese), grated


Taco Shells:

Combine the flours, salt and oil.  Knead to make firm dough, adding water as needed. Keep kneading to make a smooth but firm dough. Divide into 10 equal portions. Shape each portion into balls.

Take a dough ball. Dust it lightly in whole wheat flour. Roll out each ball to make 5” taco shell with a rolling pin.

Heat oil for frying. Add one taco and fry both sides till light brown. While frying the second side, using tongs, fold the taco in half to form a taco shell. Be sure to keep enough room for the fillings. Drain and place on a paper towel to absorb the excess oil. Fry the remaining tacos in the same manner. Cool.  


Heat 1 tbsp oil in a pan. Sauté the onions until they turn translucent. Add blanched tomatoes, cooked kidney beans, salt, carom powder, cumin powder, chili powder and cheese. Mix well and cook for 5 minutes. Set aside. 

To serve:

Fill a taco shell with 1 tbsp of filling. Top with vegetables. Sprinkle with cheese.

Serve with garlic sauce and salsa.

Tip: Assemble the tacos just before serving to ensure that the shells remain crunchy. To save time, buy store made taco shells.

Variations: For low calories option:
Roast the tacos on a pan to make soft tacos. Replace kidney beans with canned black beans or pinto beans.