Eggplant Tacos

Name: Eggplant Tacos
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1/4 cup olive oil, divided; 1 small onion, chopped; 2 tablespoons lemon juice; 2 cloves fresh garlic, minced; 1/4 jalapeño pepper, minced; 1 eggplant, cut into cubes; 2 tablespoons ground cumin; 1 tablespoon paprika; 1 1/2 teaspoons chili powder; 1 teaspoon ground black pepper; 1/2 teaspoon seasoned salt (such as Johnny's Seasoning Salt®); 4 taco shells

⏱️ Ready in 35 min 🥄 Prep 15 min 🔥 Cook 20 min 👥 4 servings

This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!

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🔗 Recipe adapted from AllRecipes

#Taco #Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 20 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 255

% Daily Value*

Total Fat 18g 23%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 193mg 8%

Total Carbohydrate 23.3g 8%

Dietary Fiber 7.1g 25%

Total Sugars 4.7g

Protein 3.8g 8%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Stir onion, lemon juice, garlic, and jalapeño pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.

Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top.

Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes.

Spoon eggplant mixture into tortilla shells.