Get ready to fall in love with cabbage all over again! These Crispy Cabbage Tacos are a vibrant explosion of flavor and texture, featuring tender yet slightly crisp cabbage tossed in a bold, spicy chili seasoning and nestled into warm tortillas. They’re a revelation for vegetarians and carnivores alike, proving that plant-based meals can be utterly satisfying and incredibly delicious.
These tacos are a delightful dance of crispy textures and savory, spicy notes, perfect for a weeknight dinner or a fun weekend gathering.
Recipe Details
- Flavor Profile: Savory, spicy, with a hint of smoky depth and a touch of sweetness.
- Textures: Crispy and tender cabbage, soft tortillas, creamy toppings.
- Total Active Time: 20 minutes
- Difficulty Level: Easy, perfect for beginner cooks.
What You’ll Need
This recipe is all about simple, impactful ingredients. The star is the cabbage, which transforms under heat with our special chili seasoning blend. We’ll pair it with warm tortillas and a selection of fresh toppings to create a complete and satisfying meal.
Ingredient Notes
- Green Cabbage – Opt for a fresh, firm head of green cabbage. It’s sturdy enough to hold up to cooking and provides a wonderful texture when slightly crisped.
- Olive Oil – Extra virgin olive oil adds a bit of fruity flavor and helps the seasonings adhere to the cabbage, ensuring a beautiful, crisp finish.
- Chili Powder – This is the backbone of our spicy seasoning. Use a good quality chili powder for the best flavor.
- Cumin – Warm and earthy, cumin adds a classic taco flavor that complements the chili.
- Smoked Paprika – For a touch of smoky depth without any heat, smoked paprika is a must.
- Garlic Powder & Onion Powder – These pantry staples provide foundational savory notes that make the seasoning irresistible.
- Cayenne Pepper – For extra heat, adjust the amount of cayenne to your personal preference.
- Salt & Black Pepper – Essential for balancing all the flavors and bringing them to life.
- Tortillas – Corn or flour tortillas work wonderfully. Warm them up for the best texture.
- Optional Toppings – Fresh cilantro, diced red onion or pickled red onions, avocado slices or guacamole, a squeeze of lime juice, and a dollop of sour cream or plain Greek yogurt.
Add-ins and Substitutions
- Add Protein: While these tacos are fantastic on their own, you could easily add some seasoned black beans or pinto beans for extra protein and texture.
- Vary the Spice: If you don’t have cayenne pepper, a pinch of red pepper flakes can be used, but be mindful of their potency. You can also omit the cayenne entirely for a milder flavor.
- Different Cabbage: While green cabbage is ideal, Napa cabbage can be used for a slightly softer texture, though it might not get quite as crispy.
- Creamy Element: For a richer taco, consider adding a drizzle of your favorite vegan crema or a simple lime crema made with lime juice and vegan sour cream.
How to Make Crispy Cabbage Tacos with Spicy Chili Seasoning
The beauty of these tacos lies in their simplicity. We’ll toss thinly sliced cabbage with a flavorful chili seasoning blend and roast it until tender and slightly crisped.
- Prep the Oven and Cabbage: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Thinly slice the green cabbage.
- Make the Seasoning Blend: In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- Season the Cabbage: Place the sliced cabbage in a large bowl. Drizzle with olive oil and sprinkle the spice blend over the top. Toss everything together thoroughly to ensure the cabbage is evenly coated with oil and seasoning.
- Roast the Cabbage: Spread the seasoned cabbage in a single layer on the prepared baking sheet. Roast for 15 to 20 minutes, or until the cabbage is tender and the edges are slightly crisped. Give it a stir halfway through to ensure even cooking.
- Warm the Tortillas: While the cabbage is roasting, warm your tortillas according to package directions. You can warm them in a dry skillet over medium heat, in the microwave, or directly over a low gas flame for a gentle char.
- Assemble the Tacos: Spoon the roasted crispy cabbage into the warm tortillas. Add your favorite toppings like fresh cilantro, diced red onion, avocado, and a squeeze of fresh lime juice.
- Pro Tip: Don’t overcrowd the baking sheet when roasting the cabbage. A single layer allows the cabbage to roast and crisp up properly, rather than steam. If you have a very large head of cabbage, you might need to use two baking sheets.
Recipe Tips
- For the crispiest cabbage, ensure it’s sliced thinly and spread in an even layer on the baking sheet.
- Taste and adjust the spice level before roasting. You can always add more cayenne pepper if you like it hotter.
- Don’t overcook the cabbage; you want it to be tender with slightly crispy edges, not mushy.
- Warm your tortillas just before serving to keep them soft and pliable.
- Fresh lime juice is a game-changer for these tacos, providing a bright, zesty counterpoint to the savory spices.
FAQs
- Can I make this gluten-free? Absolutely. Ensure you are using corn tortillas, which are naturally gluten-free.
- How should I store leftovers? Leftover roasted cabbage can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to reheat gently in a skillet or oven to regain some crispness; they may not be as crispy as when freshly made.
- Can I make the seasoning blend ahead of time? Yes, the spice blend can be mixed in advance and stored in an airtight container for several weeks.
- What other toppings would be good? Pickled jalapeños, crumbled cotija cheese (if not making vegan), a drizzle of sriracha or your favorite hot sauce, or even some roasted corn kernels would be delicious additions.
Serving Suggestions
These Crispy Cabbage Tacos are wonderful served with a side of:
- Mexican rice or cilantro-lime rice.
- A simple black bean and corn salad.
- Fresh salsa and tortilla chips.
- A light and refreshing pico de gallo.
- A dollop of guacamole or a side of refried beans.
Make This Recipe in Advance
You can prepare the spice blend for the tacos up to a week in advance and store it in an airtight container in your pantry. The cabbage itself is best roasted just before serving to maintain its texture; however, you can slice the cabbage up to a day in advance and store it in a sealed bag in the refrigerator.
Crispy Cabbage Tacos with Spicy Chili Seasoning
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
Description
Get ready to fall in love with cabbage all over again! These Crispy Cabbage Tacos are a vibrant explosion of flavor and texture, featuring tender yet slightly crisp cabbage tossed in a bold, spicy chili seasoning and nestled into warm tortillas. They’re a revelation for vegetarians and carnivores alike, proving that plant-based meals can be utterly satisfying and incredibly delicious. These tacos are a delightful dance of crispy textures and savory, spicy notes, perfect for a weeknight dinner or a fun weekend gathering.
Ingredients
For the salt & pepper seasoning
1 teaspoon whole Sichuan pepper
½ star anise
½ teaspoon sesame seeds
¼ teaspoon fennel seeds
4 teaspoon salt
For frying the shrimp
0.66 lbs (300g) shell-on shrimp (or prawns), with or without heads
3 tablespoon corn starch, or tapioca starch
Neutral cooking oil, for deep or shallow frying
You also need
2 tablespoon minced shallots, or onion
2 tablespoon minced red chili pepper
2 tablespoon minced green chili pepper
2 tablespoon minced garlic
1 tablespoon minced ginger
1 stalk scallions, finely chopped
For the seasoning blend (blog post):
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Other ingredients (blog post):
1 head green cabbage, thinly sliced
2 tablespoons olive oil
Tortillas (corn or flour)
Optional toppings: Fresh cilantro, diced red onion or pickled red onions, avocado slices or guacamole, a squeeze of lime juice, a dollop of sour cream or plain Greek yogurt.
Instructions
Make the salt & pepper seasoning:
1. Combine Sichuan pepper, star anise, sesame seeds, fennel seeds, and salt in a pan.
2. Toast over low heat, stirring occasionally, until the salt slightly darkens and spices are fragrant.
3. Remove from heat and grind in a mortar or spice grinder. Set aside.
Prepare the shrimp:
1. Rinse the shrimp and pat them dry with kitchen paper.
2. Add corn starch and gently stir until all shrimp are evenly coated.
Fry the shrimp (choose one method):
Option 1 DEEP FRYING:
1. Heat about 800ml of neutral oil in a wok over high heat until it reaches 375F/190C.
2. Gently add the shrimp, separating them with chopsticks if needed.
3. Fry for about 90 seconds, or until pink and crispy. Adjust time based on shrimp size. Remove from oil.
Option 2 SHALLOW FRYING:
1. Heat enough neutral oil in a pan over high heat to cover half the shrimp.
2. When the oil begins to smoke, add shrimp in a single layer, frying in batches if necessary.
3. Flip when the first side is pink and crispy. Use a splatter screen or lid slightly ajar to manage oil splashes. Remove from oil.
Combine the dish:
1. Pour out excess oil from the wok or pan, leaving a thin layer.
2. Add shallots, chili peppers, garlic, and ginger. Saut over medium heat for about 1 minute.
3. Add the fried shrimp and ½ teaspoon of the salt & pepper seasoning (or to taste).
4. Toss everything together well to ensure even seasoning.
5. Garnish with chopped scallions and serve immediately.
How to Make Crispy Cabbage Tacos with Spicy Chili Seasoning (blog post):
1. Prep the Oven and Cabbage: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Thinly slice the green cabbage.
2. Make the Seasoning Blend: In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
3. Season the Cabbage: Place the sliced cabbage in a large bowl. Drizzle with olive oil and sprinkle the spice blend over the top. Toss everything together thoroughly to ensure the cabbage is evenly coated with oil and seasoning.
4. Roast the Cabbage: Spread the seasoned cabbage in a single layer on the prepared baking sheet. Roast for 15 to 20 minutes, or until the cabbage is tender and the edges are slightly crisped. Give it a stir halfway through to ensure even cooking.
5. Warm the Tortillas: While the cabbage is roasting, warm your tortillas according to package directions. You can warm them in a dry skillet over medium heat, in the microwave, or directly over a low gas flame for a gentle char.
6. Assemble the Tacos: Spoon the roasted crispy cabbage into the warm tortillas. Add your favorite toppings like fresh cilantro, diced red onion, avocado, and a squeeze of fresh lime juice.
Notes
Pro Tip: Don’t overcrowd the baking sheet when roasting the cabbage. A single layer allows the cabbage to roast and crisp up properly, rather than steam. If you have a very large head of cabbage, you might need to use two baking sheets.
For the crispiest cabbage, ensure it’s sliced thinly and spread in an even layer on the baking sheet.
Taste and adjust the spice level before roasting. You can always add more cayenne pepper if you like it hotter.
Don’t overcook the cabbage; you want it to be tender with slightly crispy edges, not mushy.
Warm your tortillas just before serving to keep them soft and pliable.
Fresh lime juice is a game-changer for these tacos, providing a bright, zesty counterpoint to the savory spices.
Can I make this gluten-free? Absolutely. Ensure you are using corn tortillas, which are naturally gluten-free.
How should I store leftovers? Leftover roasted cabbage can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to reheat gently in a skillet or oven to regain some crispness; they may not be as crispy as when freshly made.
Can I make the seasoning blend ahead of time? Yes, the spice blend can be mixed in advance and stored in an airtight container for several weeks.
What other toppings would be good? Pickled jalapeños, crumbled cotija cheese (if not making vegan), a drizzle of sriracha or your favorite hot sauce, or even some roasted corn kernels would be delicious additions.
You can prepare the spice blend for the tacos up to a week in advance and store it in an airtight container in your pantry. The cabbage itself is best roasted just before serving to maintain its texture; however, you can slice the cabbage up to a day in advance and store it in a sealed bag in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Tacos
- Cuisine: Mexican-inspired
