Mexican Tacos (No Maida, No Sugar)
These vegetarian Mexican tacos are made with homemade taco shells, beans, salsa, guacamole, and more—no maida, no sugar, and no tofu or paneer. Perfect for a healthy, flavorful meal!
Ingredients
For Taco Shells
- 1 cup Makai Atta (corn flour)
- Just under 1 cup whole wheat or multigrain flour
- Salt, to taste
- Sesame seeds
- Chilli flakes, to taste
- Oregano, to taste
- 1/2 teaspoon baking powder
- 1/2 cup boiled yellow moong dal
- Ghee or oil, for frying or roasting
For Guacamole
- 2 ripe avocados
- 1 small onion, finely chopped
- 1–2 cloves garlic, finely chopped
- Fresh coriander, finely chopped
- Salt, to taste
- Lemon juice, to taste
- (Optional) 1 tomato, finely chopped (for Jain version)
For Sour Cream
- 1 cup thick curd
For Salsa
- 4–5 medium tomatoes
- 1 small onion, finely chopped
- 1/2 cup colorful bell peppers, finely chopped
- Salt, to taste
- Fresh coriander, finely chopped
- Chilli flakes
- Oregano
- Black pepper
- Kashmiri red chilli powder
- Lemon juice
For Beans
- 1 cup kidney beans (rajma), soaked overnight
- 1/2 teaspoon ajwain (carom seeds)
- 4 tomatoes
- 2 onions
- 4–5 cloves garlic
- 1–2 teaspoons oil
- 1 teaspoon dhana jeera powder
- Salt, to taste
- Tex-Mex taco seasoning mix, to taste
- Kashmiri red chilli powder
For Assembly
- Iceberg lettuce, thinly chopped
- Fresh coriander, chopped
- Cheese, grated (as desired)
Instructions
- Make taco shells by combining flours, spices, and moong dal. Knead, rest, roll, and fry or roast until crisp.
- Prepare guacamole, sour cream, salsa, and beans as described above.
- Arrange all components in bowls. To serve, fill taco shells with beans, salsa, sour cream, guacamole, lettuce, and cheese.
Tips
- Roast taco shells for a healthier version.
- Store extra salsa and cheese sauce in the fridge for up to a week.
FAQ
- Can I make these vegan? Yes! Use plant-based cheese and yogurt.
- What other fillings can I use? Try sautéed veggies or corn.
Related: Burrito Bowl, Spanish Rice
