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?
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.
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Pea and Bok Choy Tacos
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 2 cloves garlic - chopped or pressed, divided
- 2 teaspoon fresh ginger - chopped, divided
- 2 cups bok choy - stems and leaves chopped, about ~5 small heads baby bok choy
- 1.5 cups frozen green peas
- 1 tablespoon soy sauce
- ¼ cup plain Greek yogurt
- ½ lime - juiced
- 3 corn tortillas
- Heat the sesame and olive oils in a large skillet over medium heat. Add 1 chopped garlic clove and 1 teaspoon of the chopped ginger, then add the chopped bok choy and frozen green peas. Cook, stirring occasionally until the veggies are tender, about 5-7 minutes. Add the soy sauce about halfway through the cooking time.
- While the veggies are cooking, whisk together the plain yogurt, the other chopped garlic clove and 1 teaspoon of the chopped ginger, and lime juice. Warm the tortillas in a skillet over the stove and set aside.
- Remove the veggie filling from heat and divide evenly among the three tortillas. Top with a dollop of the yogurt sauce, and enjoy!
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