These vegetable filled tacos are packed with so many delicious flavors and are super light! The cucumber-radicchio salad is so refreshing and adds the perfect crunch to the tacos! In case you do not know what Muffuletta is, it is an AMAZING olive and vegetable salad! It contains kalamata olives, carrots, celery, capers, and more!
Let's get to cooking!
Gluten-Free Muffuletta Vegetable Tacos
- 1/2 cup muffuletta
- 1 bell pepper, sliced
- 1/2 cup mushrooms, sliced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 cucumber, sliced
- 1 head of radicchio, shredded
- 1/4 cup feta cheese
- 6 corn torillas
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- salt and pepper, to taste
Heat olive oil in a large pan over medium-high heat. Once hot, add in onions and garlic. Saute until translucent. Add in bell peppers and mushrooms. Cook until vegetables are softened, about 4 minutes, then add in muffuletta.
Heat up a grill pan, then when it's hot, add corn tortillas. Grill each side for about 1-2 minutes. Time to plate! Place tortillas on a taco stand, then fill with vegatable filling, cucumber-radicchio salad, and then top with feta cheese! Devour and enjoy!