Spicy Stir-Fry Tacos

Spicy Stir-Fry Tacos



Prep time



The next time you’re craving stir-fry flavors, skip the chopsticks and pile this tasty assortment of colorful veggies into spicy vegan tacos. 


  • 1 large butternut squash, peeled, seeded, and cut into ¾- to 1-inch cubes (6 cups)

  • 8 ounces button mushrooms, sliced (3 cups)

  • 2 cups broccoli florets

  • 1 cup thinly sliced carrots

  • 2 tablespoons cornstarch

  • 5 teaspoons low-sodium tamari or soy sauce (see note in intro)

  • 6 cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 2 teaspoons unseasoned rice vinegar

  • 1 teaspoon crushed red pepper

  • 4 cups coarsely chopped Swiss chard

  • 24 6-inch white corn tortillas, warmed

  • ¼ cup thinly sliced scallions (white and green parts)


  • Combine the squash and ¼ cup water in a 12-inch nonstick skillet. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 6 to 8 minutes. Stir in the mushrooms, broccoli, and carrots. Simmer, covered, for 5 minutes more.
  • Combine the cornstarch, tamari, garlic, ginger, vinegar, and crushed red pepper in a small bowl. Stir in ¼ cup water.
  • Add the tamari mixture and Swiss chard to the vegetables in the skillet. Cook for 1 minute, stirring occasionally and adding ¼ to ½ cup water to reach the desired consistency.
  • Spoon the vegetable mixture onto doubled tortillas and sprinkle with scallions. Fold or roll up tortillas. Serve immediately.