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Delicious vegan, gluten free, and oil free mini taco sliders! Made with beans, fresh radish, tomato, avocado, cilantro, and sprouts. #veggielexi #veganrecipes #glutenfreerecipes #tacos

Mini Tacos with Sprouts and Avocado (Vegan, Gluten Free, Oil Free):

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 tacos

Ingredients

  • 1/4 medium yellow onion diced
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon dried dill
  • 5 mini corn tortillas 4.5” round tortillas
  • 5 leaves chopped lettuce Butter, Bibb, or Boston lettuce
  • 1/2 cup cooked beans black or pinto
  • 1/2 avocado peeled and chopped
  • 1 medium radish thinly sliced
  • 3 cherry tomatoes quartered and then cut in half lengthwise
  • 1 Tablespoon fresh cilantro chopped
  • 1/2 Tablespoon pickled jalapeno slices diced
  • 1 Tablespoon fresh sprouts
  • Fresh lime wedges optional, for topping

Instructions

  1. Start by tossing the diced onion with the fine sea salt and dried dill. Let rest for at least 10 minutes, or until you’re finished assembling the rest of the tacos. This creates a reaction in the onion and tones down the raw onion flavor.
  2. Heat a small non-stick skillet over medium heat. Heat the tortillas on both sides, one at a time. Heat until the tortilla is just warm through and is more flexible.
  3. To each tortilla, add 1/5 of each topping ingredient.
  4. Sprinkle with fresh lime juice (if using), and serve.