Persian Tacos W Vegetarian Option
Elevate your taco night with these vibrant Persian Tacos, featuring a fragrant, spiced filling infused with turmeric, cumin, and cinnamon. Whether you choose tender ground lamb, beef, or a roasted eggplant and lentil blend for a satisfying vegetarian option, this recipe delivers bold Middle Eastern flavors in every bite. Served on warm tortillas, these tacos are topped with creamy yogurt, tangy sumac, juicy pomegranate seeds, and crisp lettuce for a delightful contrast of textures and tastes. Perfect for a quick weeknight dinner or an impressive gathering, these Persian Tacos celebrate fusion cuisine at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground beef or ground lamb (or substitute with cooked lentils for vegetarian option)
- 1 medium Eggplant
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 1 teaspoon Turmeric
- 2 teaspoons Cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cinnamon
- 2 tablespoons Tomato paste
- 0.5 cup, chopped Fresh parsley
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 8 Small tortillas (flour or corn)
- 1 cup (for topping) Plain yogurt or vegan yogurt
- 0.5 cup (optional, for topping) Pomegranate seeds
- 1 cup Lettuce, shredded
- 0.5 cup Red onion, thinly sliced
- 1 teaspoon Sumac (optional, for garnish)
Instructions
1. If using the vegetarian option, preheat the oven to 200°C (400°F). Dice the eggplant into small cubes, toss with 1 tablespoon olive oil and a pinch of salt, and roast in the oven for 20-25 minutes until golden and tender.
2. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes until soft and translucent.
3. Add the minced garlic, turmeric, cumin, coriander, and cinnamon to the skillet. Stir for about 1 minute until the spices are fragrant.
4. If using meat, add the ground beef or ground lamb to the skillet. Cook, breaking apart the meat with a spatula, for 6-8 minutes until browned and cooked through. If using the vegetarian option, skip this step and proceed to the next one.
5. Stir in the tomato paste and a splash of water to create a sauce. Add the roasted eggplant (for vegetarian option) or continue cooking the meat mixture, stirring to combine.
6. Mix in the fresh parsley and season with salt and black pepper to taste. Cook for another 2-3 minutes, then remove from heat.
7. Warm the tortillas in a dry skillet or microwave.
8. To assemble the tacos, layer the Persian-spiced filling onto each tortilla. Add toppings such as a dollop of yogurt, pomegranate seeds, shredded lettuce, and red onion slices. Sprinkle with sumac if using.
9. Serve immediately and enjoy the fusion of savory, sweet, and tangy flavors!
Nutrition Facts
Calories |
2895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 5119 mg | 223% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 63.8 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 857 mg | 66% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4677 mg | 100% | |
*The % Daily Value 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.
