gluten free tacos

You'll have to see these taco tomatoes from Delish.com to believe them.

Taco Tomatoes

olive oil

beef

onion,

(1-oz.) packet taco seasoning

large, ripe beefsteak tomatoes

c. shredded Mexican cheese blend

c. shredded iceberg lettuce

sour cream

What vegetable do you like swapping for tortillas?

Made these tonight for the family and it was a nice change from traditional tacos.  I'm trying to cut back on gluten and this is a yummy alternative to shells and tortillas... even my picky husband was happy and full!

These were absolutely delicious. And so easy to make.

I like your recipes, but could you list the nutritional values?

Will try this but I've done this with Avocado....looks yummy

Looks delish.  What are the carbs, protien, fat, and calorie amounts??

https://streaming.hearstdigitalstudios.com/manual_upload/59823fa4bbddbd5fab177e96/mp4/Delish_Taco_Tomatoes_FRONT_1501708208_4000_hd_v3.mp4

Upgrade Your Taco Tuesday With These Amazing Tomatoes

Check out these super delicious Turkey Taco Lettuce Wraps from Delish.com. 

Turkey Taco Lettuce Wraps

yellow onion, chopped

turkey

kosher salt

tomato paste

tbsp. chili powder

chicken broth

romaine lettuce, outer leaves

Shredded Mexican cheese,

Shredded Mexican cheese

tomatoes

red onion

avocado

chopped cilantro

I am just learning how to cook and this was amazing!!! Super easy recipe to follow and it tasted awesome!! Thank you!!!

Absolutely Delicious 😋 definitely a keeper ☮️

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https://streaming.hearstdigitalstudios.com/7993dd37-512b-4527-9e9c-7412836d6a2c/video_rover_16x9_1080p_hd_1559584655_5333.mp4

Turkey Taco Lettuce Wraps Are A Light Lunch We Can Get Behind

Eggplant Tostadas from Delish.com is the ultimate low-carb hack. 

Eggplant Tostadas

eggplants,

Kosher salt

black pepper

c. cooked, shredded chicken

black beans, drained and rinsed

c. corn

tomato, diced

avocado, cubed

lime

taco seasoning

c. shredded cheddar

c. shredded monterey-jack

tbsp. cilantro,

Preheat oven to 400°. Line a baking sheet with paper towels and lay eggplant rounds on top. Salt heavily on both sides to draw out moisture. Let sit 30 minutes then dab excess salt off with paper towels.&nbsp;

Toss eggplant in oil and season with pepper. Bake until crispy, 25 to&nbsp;30 minutes.

Absolutely amazing. I wish eggplant weren’t so labor intensive. I’d make them ALL the time!!!

https://streaming.hearstdigitalstudios.com/b63026ae-11e6-4f73-96bb-cfd85c920aa4/video_rover_16x9_1080p_hd_1531852903_86404.mp4

Eggplant Tostadas Are Quick, Healthy, And Delicious

Eggplant Tostadas Bring The Fun Without The Guilt

Late summer veggies shine in Creamy Corn, Zucchini and Poblano Tacos. Easy to pull together and freezer friendly! This recipe is vegetarian with gluten free and vegan options.

Creamy Corn, Zucchini and Poblano Tacos

C (40 grams) Pepitas

/ 300 grams) Poblanos

tsp Coconut Oil, (melted, unrefined virgin-cold pressed)

C (200 grams) Purple Onion, (sliced in 1/2 moons, about one large)

Cloves of Garlic (minced)

tsp Cumin (ground)

tsp Fine Sea Salt

tsp Oregano (dried)

C (130 grams) Sour Cream

Lime, juiced

Fist Full of Fresh Cilantro (chopped for serving)

Avocado

Salsa

Cherry Tomatoes

Lime Wedges

In a non stick pan, toast the pepitas on medium low heat for about three minutes, tossing and flipping the pepitas until they are slightly golden and fragrant. Remove from pan and set aside to cool.&nbsp;

Blistering/Roasting poblanos can be accomplished on stove top gas range, in oven or grill. A. Stove Top Gas Range: Blister poblanos on a medium open stove top flame turning as needed until all the skin is charred, about 10 minutes. B. In Oven: Heat oven to broiling. Set the poblanos on an unlined sheet pan and broil, turning the poblanos every 2-3 minutes to blister, for about 10 minutes. C. Grill: Heat grill to highest heat setting. Set poblanos on grill grate, turning the poblanos every 4-5 minutes to blister for about 10 minutes. Once blistered set the poblanos in a covered bowl for 10 minutes (this will make them easier to peel!). Peel, remove the stem and seeds and slice into bite size pieces. Set aside. 

In a large saute pan, add 2 tsp of oil. Heat until shimmering. Turn heat to medium and add the zucchini. Cook, stirring only a few times, for about 8 minutes, a bit of browning is okay. Add the corn and cook for another 2 minutes (the pan will be a bit crowded). Remove from pan and set aside.&nbsp;

In the same pan, add the last 2 tsp of oil. Heat until shimmering. Turn heat to medium low and add the onions. Cook, stirring occasionally for about 8 minutes or until softened. Stir in garlic, cumin, sea salt and oregano. Stir to coat. Turn heat to low, add the poblanos, corn and zucchini mixture and the sour cream. Stir to incorporate all the ingredients on low heat to gently warm. A few more tablespoons of sour cream can be added if desired. Squeeze 1/2 lime over mixture, stir, remove from heat. Put a lid on it to keep warm.&nbsp;

Warm tortillas over a low open stove flame, about 20 seconds each side for charring or according to package directions. Serve warm tortillas with filling and toppings as desired.

To freeze, place zucchini mixture in a freezer proof container for up to three weeks. Thaw in the refrigerator overnight and gently rewarm over low heat. 

https://www.youtube.com/watch?v=HBdMiQviwxQ

Full Recipe on Vanilla And Bean: https://vanillaandbean.com/creamy-corn-zucchini-and-poblano-tacos/

Summer veggies shine in these vegetarian Creamy Corn, Zucchini and Poblano Tacos. These tacos are easy to pull together and freezer friendly. Share with guacamole, salsa and a side of Mexican rice! This recipe is vegetarian, easily gluten free and vegan.

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Creamy Zucchini, Corn and Poblano Tacos

These baked cod fish tacos are an easy dinner. They're dairy free and simple enough for a weeknight dinner, but tasty enough for a crowd! They taste deep fried (without being deep fried) and are drizzled with a spicy tahini dressing.

Baked Spicy Cod Fish Tacos

cod (about 4 pieces, defrosted if previously frozen)

gluten free all purpose flour

breadcrumbs

chili powder

garlic powder

cumin

salt

eggs

cilantro lime rice

purple cabbage

limes

cilantro

yogurt

tahini

honey

garlic (about 1 clove)

sriracha

lime juice

(about 2-4 tablespoons)

preheat

Preheat the oven 375 degrees Fahrenheit. 

slice the fish

Slice each piece of cod into about 1 inch wide by 2 inch long pieces. 

whisk egg

In a medium bowl, whisk the egg until the yolk is completely broken up. 

combine flour

In a second bowl, combine the flour, breadcrumbs, spices and salt. 

dip into egg

Dip each piece of cod into the egg, then immediately into the breadcrumb mixture and place on a baking sheet lined with parchment paper. Repeat until all fish has been used. 

bake

Add to the preheated oven for 10-14 minutes, or until the fish is cooked through and easily flakes with a fork. 

shred cabbage

Meanwhile, in a medium bowl, combine the shredded cabbage (I like to use a mandoline to grate it finely), lime juice, cilantro, mayo and salt. Massage with your hands and let sit to marinate. 

make dressing

In a second bowl, whisk together the ingredients for the dressing, adding enough water so it isn't too thick. Add just 2-4 tbsp at a time so it doesn't get too watery too quickly.

The breadcrumb mixture at this point will kind of just be sitting on top of the cod, so to give a feel of it being a bit more deep fried, add enough oil to a pan to coat the bottom. Once hot, add each piece of cod (leaving enough space between each) and cook on each side for 1-2 minutes or until golden brown. 

add to wire rack

Transfer to a wire rack while you finish all of the fish.

serve

Assemble the tacos with a tortilla, cilantro lime rice (or just serve this on the side), cod, cabbage, pico de gallo and the spicy tahini dressing. Enjoy!

I'm so excited to find your site! My daughter was just diagnosed with multiple food sensitivities so I'm searching for gluten, dairy, cane sugar and egg free recipes and I've already found so many great options here! Any thoughts on making this without the egg? I've learned about flax eggs, but not sure if it works when trying to bread fish. Thanks in advance!

This recipe is divine! I tried it today and ate way too much! I think I may have the tahini dressing on everything from now on!

Crispy and hearty baked or air-fried spinach tacos! So satisfying and delicious! These tacos are not deep-fried and therefore not only healthy but also vegan (meat-free, dairy-free), gluten-free, and easy to make.

Crispy Spinach Tacos

spinach tortillas ((5-inch diameter))

rice

kidney beans (or black beans

onion

garlic

½ bell pepper (chopped)

mushrooms (or use fresh)

onion powder

½ tsp ground cumin

paprika

¼ tsp smoked paprika

¼ tsp ground ginger ((optional))

¼ tsp black pepper (or more to taste)

sea salt (to taste)

tbsp balsamic vinegar

soy sauce ((gluten-free if needed))

tbsp plant-based milk

passata

tbsp hot sauce ((or use less/more to taste))

vegan cheese sauce

Cook rice according to package instructions. You will need 2 cups of cooked rice for this recipe.

Prepare the spinach tortillas (click for the recipe) or use store-bought flour tortillas or corn tortillas of choice.

Meanwhile, heat oil in a pan/skillet over medium heat and add the onion, mushrooms, and bell pepper.

Sauté for about 3-5 minutes, then add garlic for a further minute. Stir occasionally.

Add all spices, balsamic vinegar, soy sauce, plant-based milk, passata, and hot sauce. Stir and let simmer for about 3 minutes.

Add cooked rice and beans, stir and turn off the heat.

Taste and adjust seasoning if needed.

Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a baking sheet with parchment paper.

Make one batch of the vegan cheese sauce or use store-bought vegan cheese.

Add about 2 tbsp of the rice filling on one side of a tortilla and 1 tbsp of the vegan cheese. Fold the other side over the filling and press it slightly down with your fingers (see pictures above in the blog post). Do the same for the remaining tortillas.

Transfer all tortillas to the baking sheet. Bake in the oven for about 10-15 minutes, or until crispy. Enjoy hot!Check the blog post for the air-fryer method.

Absolutely  fabulous!  Mu whole family loved it! It will be in our dinner rotation. Looking forward to trying more recipes. Thanks for all your hard work in creating!

This recipe was easy to follow, and delicious! I was impressed by the "tortillas"! My 2 yr old liked them and my guests too! Overall this recipe is a hit! Be sure to try the cheese sauce -it's delicious, more than the sum of it's parts, and makes it all come together.  Thanks!

Hi Ela! I'm curious how long the shelf life of this Spinach tortilla? And how to store this properly? Thank you so much!

These were top shelf good! Thank you for offering so many vegan AND gluten free recipes. The spinach tortillas came out perfectly. I must say that a good non stick skillet is key!!! Thanks Ela

Top 6 gluten free tacos recipes from across the web

The most viewed gluten free tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Taco Tomatoes

Turkey Taco Lettuce Wraps

Eggplant Tostadas

Creamy Corn, Zucchini and Poblano T...

Baked Spicy Cod Fish Tacos

Crispy Spinach Tacos

Top 6 gluten free tacos recipes from across the web

The most viewed gluten free tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taco Tomatoes

Turkey Taco Lettuce Wraps

Eggplant Tostadas

Creamy Corn, Zucchini and Poblano T...

Baked Spicy Cod Fish Tacos

Crispy Spinach Tacos

The most viewed gluten free tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine