Eggplant Tacos recipe

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Ingredients

¼ cup olive oil, divided
1 small onion, chopped
2 tablespoons lemon juice
2 cloves fresh garlic, minced
¼ jalapeno pepper, minced
1 eggplant, cut into cubes
2 tablespoons ground cumin
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground black pepper
½ teaspoon seasoned salt (such as Johnny's Seasoning Salt®)
4 taco shells

Nutrition Info

254.9 calories
carbohydrate: 23.3 g
cholesterol: : -
fat: 18 g
fiber: 7.1 g
protein: 3.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 193 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet, bring to a simmer and cook until onions soften, about 3 minutes.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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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