Description
These bold, herb-packed papalo tacos are fresh, plant-based, and perfect for any night of the week. Featuring grilled vegetables, creamy crema, and punchy papalo leaves.
Ingredients
Papalo leaves (1 bunch, torn)
Blue corn tortillas (6)
Grilled eggplant or mushrooms (2 cups)
Avocado (1, sliced)
Pickled red onions (½ cup)
Cashew crema or tahini drizzle (¼ cup)
Instructions
Grill eggplant or mushrooms until golden and tender.
Warm tortillas on a dry skillet or directly over flame.
Layer tortillas with grilled veg, avocado, pickled onion, and crema.
Tear fresh papalo leaves over each taco just before serving.
Serve immediately with salsa or your favorite side.
Notes
Don’t cook papalo—it’s best added raw just before serving.
Swap eggplant for tofu or sweet potato for variety.
Pairs well with rose petal tea, hibiscus agua fresca, or lime pepitas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 240
- Sugar: 3g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: papalo tacos, plant-based tacos, Mexican herbs