clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of a hand holding a single taco with garnishes.

Garlic Ginger Vegetarian Tacos with Sweet and Spicy Cabbage Slaw

  • Author: Fanny Slater
  • Total Time: 1 hour, 45 minutes
  • Yield: 4 tacos (2 per person) 1x


For a fun spin on meat-free tacos, try these flavor-packed handhelds loaded with sauteed veggies, avocado mash, and spicy ginger slaw.


  • 2 tablespoons plain full-fat Greek yogurt
  • 2 tablespoons sour cream
  • 2 tablespoons grated fresh ginger, divided
  • 2 tablespoons grated fresh garlic, divided
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice (plus lime wedges for serving)
  • 1 teaspoon plus 1 pinch coarse salt, divided 
  • 2 cups shredded cabbage (green, red, or a combination of both)
  • 2 tablespoons coconut oil
  • 2 cups sliced sweet peppers (about 2 medium)
  • 2 cups sliced cremini mushrooms (about 6 ounces)
  • 2 cups sliced broccoli florets (about 5 ounces)
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup homemade or low-sodium vegetable broth
  • 8 small corn or flour tortillas
  • 2 ripe avocados


  1. In a large bowl, whisk together the Greek yogurt, sour cream, 1 tablespoon of the ginger, 1 tablespoon of the garlic, honey, lime juice, and 1/2 teaspoon salt. Add the cabbage and toss until thoroughly combined. Refrigerate for at least 1 hour to allow the flavors to meld.
  2. In a large skillet over medium-high heat, melt the coconut oil. Add the peppers, mushrooms, and broccoli. Saute, tossing occasionally for about 2 minutes, and then add the remaining tablespoon of ginger and tablespoon of garlic with 1/2 teaspoon salt, and the red pepper flakes. 
  3. Continue sauteing until the veggies are softened but crisp-tender, about 3 more minutes. Add the broth and cook until the liquid has evaporated, about 3-5 more minutes. Taste and season with additional salt if desired.
  4. Warm the tortillas on a flat-top grill or in a dry pan over medium heat (or hold them over an open flame on a gas grill) until lightly charred around the edges. Mash the avocado with a pinch of salt.
  5. To assemble the tacos, top each warm tortilla with even portions of the mashed avocado, veggies, and a heaping tablespoon of the slaw. Serve with lime wedges on the side.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: Dinner

Keywords: taco, vegetarian, ginger, garlic, mushroom, broccoli, cabbage