Low Carb Harvest Tacos
Ingredients
- Roasted veggies
- Quick slaw
- To serve
Optional: handful of toasted walnuts or pumpkin seeds for crunch
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A fall-inspired twist on taco night—these hearty, plant-based tacos are filled with caramelized Brussels sprouts, mushrooms, and onions, balanced with a crisp tangy slaw and optional nutty crunch. Wrapped in Carbonaut’s low carb tortillas, they’re a flavorful, fiber-rich meal that feels indulgent while staying balanced and light. Perfect for weeknight dinners or seasonal entertaining.
Ingredients
- Roasted veggies
- Quick slaw
- To serve
Optional: handful of toasted walnuts or pumpkin seeds for crunch
Directions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts, mushrooms, and onion with olive oil, paprika, salt, and pepper and roast for 20–25 minutes until tender and caramelized.
- Meanwhile, in a bowl, toss shredded cabbage with vinegar, olive oil (or mayo), salt, and pepper, set aside.
- Warm Carbonaut tortillas in a dry skillet or pan over medium heat for 30–60 seconds per side, until soft and lightly toasted. (You can also wrap them in foil and warm in the oven for 5 minutes.)
- Divide roasted veggies over 8 tortillas, add a scoop of slaw, and sprinkle nuts or seeds if using.
Serving Suggestion: Top with avocado slices, hot sauce, or vegan sour cream for extra indulgence.
Nutritional information for 2 tacos:
-
Calories: ~250
-
Protein: 9 g
-
Fiber: 11 g
-
Net Carbs: 8 g
-
Fat: 15 g
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