Though bowl meals are my go-to meal prep dishes there is a way to prep ahead other types of meals. Like tacos. Because #tacotuesday isn’t something I want to be excluded from and (I’m guessing), neither do you. So here’s the Sunday night strategy: make the zucchini or roasted squash filling, cabbage slaw, and chipotle tahini crema and prep the garnishes ahead of time. Then, whenever you’re ready, heat up the tortillas and the squash filling, top with the prepped slaw and garnishes, and drizzle with the sauce. Boom. Healthy, flavorful weeknight (or work lunch!) tacos in 5 minutes or less. Craving a bowl meal? No problemo. Skip the tortillas and make a batch of rice instead. Top the rice with the squash filling, slaw, and garnishes and drizzle sauce on top. Dig in. – Ally
Ok, let’s talk tortilla options.
Gluten-free? Tacos are generally made with corn tortillas, though many you’ll find in the grocery store are a corn/wheat blend. If you’re gluten-free, there are a lot of options out there. Look for tortillas that are made with 100% corn – I usually buy these Maria and Ricardo’s Yellow Corn Tortillas at Whole Foods Market because they’re non-GMO, organic, and certified gluten-free. I also love these Food for Life Sprouted Corn Tortillas, though I can’t always find them. They’re not as soft as Maria and Ricardo’s, but a little thicker and more hearty, usually found with the frozen gluten-free foods. And if you’re willing to go more burrito-style, the Food for Life Brown Rice Tortillas and the Trader Joe’s brown rice tortillas are both good.
Paleo? I’m kind of obsessed with these Siete Foods Tortillas, found frozen at Whole Foods Market and some smaller natural food stores. Yes, they’re a bit pricey but totally worth it if grain-free is your thing. I also like these Sunfood Organic Coconut Wraps; definitely not a tortilla, but satisfies the “wrappy” craving.
Just weird? Make socca! I’m obsessed. Made from chickpea flour, socca is one of my go-to gluten-free (high protein!) substitutes for tortillas or pizza crusts. Or really anything bread-like. All you need is chickpea flour (and water – seriously, that’s it). Or you can skip the tortillas altogether; turn these tacos into a bowl meal by making some rice and serving the filling, slaw, garnishes, and chipotle tahini crema on top.
- 2 cups slivered purple cabbage
- juice of 1 lime
- salt to taste
- 2 tablespoons olive oil
- 2 medium zucchini, cut into 1 inch sticks OR 1 small winter squash of choice, peeled and cubed (see notes)
- 4 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 8-12 (6-inch) tortillas
- 1 batch of chipotle tahini crema
- crumbled feta, queso fresco, or goat cheese, optional
- fresh cilantro leaves, jalapeño slices, hot sauce, and sliced lime, for garnish
- Prepare the cabbage. In a large bowl, toss the cabbage with the lime juice and a big pinch of salt and set aside.
- Cook the zucchini OR the winter squash.
- For the zucchini: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the zucchini, garlic, and jalapeño. Give a quick stir and then cook undisturbed for 1 minute. Season with salt and stir again. Cook for another minute or so until the zucchini is browned and tender.
- For the winter squash: Preheat the oven to 400 F. Toss squash cubes with olive oil, garlic, and jalapeño in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet and bake for 25-30 until lightly browned.
- Assemble the tacos. Warm the tortillas in the microwave or place a dry skillet over high heat and heat each tortilla individually, about 20 seconds on each side. Cover the warmed tortillas with a cloth napkin. When all the tortillas are heated, place the cooked zucchini or roasted squash and cabbage slaw on the warm tortillas. Drizzle with chipotle tahini crema and garnish with cheese (if using), cilantro leaves, jalapeño slices. Serve with sliced lime for squeezing and extra chipotle tahini crema on the side.