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Eggplant Tacos

Rated as 4.45 out of 5 Stars
0

"This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!"
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Ingredients

35 m servings 255
Original recipe yields 4 servings

Directions

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  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
  2. Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.

Nutrition Facts


Per Serving: 255 calories; 18 23.3 3.8 0 193 Full nutrition

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Reviews

Read all reviews 24
  1. 29 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These were amazingly good tacos for not having meat in them. Hubby and I are big meat eaters and not big on eggplant but we both enjoyed them very much. The seasonings used are a great way to dr...

Most helpful critical review

The concept for these tacos was good, and the flavor was there. The recipe was not well conceived, however. It wasn't clear how much eggplant to use. It would have been better to specify what ...

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These were amazingly good tacos for not having meat in them. Hubby and I are big meat eaters and not big on eggplant but we both enjoyed them very much. The seasonings used are a great way to dr...

Very good recipe and a great option for using eggplant! I topped with pico de gallo and avacado and used two jalapeños and cherry pepers for some added heat. I reduced all the spices to just a...

This tasted amazing and was so quick and simple! I used flour tortillas instead and topped it with cheese and salvodorean sour cream.

The concept for these tacos was good, and the flavor was there. The recipe was not well conceived, however. It wasn't clear how much eggplant to use. It would have been better to specify what ...

Very good. We topped it with cheese, fresh diced tomato, diced red onion, boiled sweet potato and a squeeze of lime. Next time we may add a little sour cream and cilantro also.

I made the eggplant filing exactly as written but then.....forget the taco shell.....we put it in warm pita bread, added some hummus and topped it with yogurt sauce (plain yogurt, lime juice, ci...

This wasn't the clearest recipe on the planet, however it did turn out very tasty! Made as a vegetarian option for a Cinco de Mayo party and it was a big hit! I'll probably tweak the recipe a bi...

Absolutely Fantastic! I love eggplant but don't always want it as an Italian dish. This was perfect! I did add one small chicken breast cut into fajita style strips in case the kids didn't li...

None of my family cared for this. I love eggplant, but the flavor combinations didn't work for me. It is a good recipe, though, and I'm glad I tried it, even though it was a personal taste iss...