Vegetarian Pea and Bok Choy Tacos

These flavorful and vibrant pea and bok choy tacos are made with fresh garlic and ginger, and come together in a flash for a quick weeknight dinner.

Tortillas are an amazing vehicle for veggies. I mean, think about it…they’re basically begging to be filled with something delicious. So why not put veggies in them?

I’ve been thinking about another veggie-loaded taco recipe ever since I put up the Radish and Black Bean Tacos with Avocado Crema a few months ago.

Then, as fate would have it, I happened to stumble upon some gorgeous, fresh baby bok choy at the store. I thought…”I could put this bok choy in tacos, right?” Right!

What is bok choy?

Bok choy is a type of Chinese cabbage that has thick, white stalks and wide, green leaves. One of the most widely available varieties is baby bok choy, which is approximately 4-6 inches in height.

What part of bok choy do you eat?

Both the stalks and leaves of bok choy are edible. To prepare bok choy, slice off the ends of the stems. Rinse the leaves and stems under cold water to remove any dirt.

You can slice raw bok choy to use in a salad, or cook bok choy in a skillet with oil and garlic for an easy side dish. Bok choy can also be added to stir fries or steamed and served with noodles or seafood.

Raw bok choy has a slightly bitter taste and deliciously crispy texture. Cooked bok choy is more tender and has a milder taste.

Is bok choy good for you?

Yes! Bok choy is a cruciferous vegetable, which means it may have benefits similar to kale, cabbage, brussels sprouts, broccoli, and cauliflower.

In particular, cruciferous vegetables contain compounds called glucosinolates that may have anti-cancer effects (1).

Bok choy is also rich in fiber and several vitamins and minerals. Two cups (140 grams) of raw bok choy contains (2):

• Calories: 18
• Protein: 2 grams
• Fat: <1 gram
• Carbs: 3 grams
• Fiber: 1.5 grams
• Vitamin C: 104% of the DV
• Vitamin A: 124% of the DV
• Calcium: 14% of the DV
• Potassium: 10% of the DV

How to Make Pea and Bok Choy Tacos

In addition to bok choy, you will need frozen green peas, ginger, garlic, olive and sesame oils, soy sauce, Greek yogurt, lime juice, and corn tortillas for this recipe.

Start by heating a tablespoon of sesame oil and a tablespoon of olive oil in a large skillet over medium heat. Add chopped ginger and garlic, then add the frozen peas and chopped bok choy and cook for 5-7 minutes, or until both are tender.

(PS – you do not need to defrost the peas before cooking…you can throw them right in the pan frozen! You can also use fresh peas.)

While the veggies are cooking, warm three tortillas, and whisk together a little plain Greek yogurt, ginger, garlic, and lime juice. Serve the filling in the tortillas with a dollop of the yogurt sauce, and enjoy!

For another bok choy recipe, check out the Broiled Sesame Ginger Bok Choy.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

Want to make these Pea and Bok Choy Tacos for dinner? Pin now to make later!

Enjoy!

Lizzie