HYDROPONIC HERB & MICROGREEN TACOS WITH LEMON-GARLIC CREAM Spice up the season with this fun, fresh take on vegetarian tacos featuring your indoor herb garden produce, such as cilantro, parsley, mint, and microgreens. Feel free to add additional protein with fish, shrimp, or chicken.
Instructions: 1. Warm the beans: Heat olive oil in a pan, add beans and spices, and mash lightly. 2. Mix the sauce: Combine yogurt, garlic, and lemon juice in a small bowl. 3. Assemble tacos: Layer beans, herbs, and microgreens on warm tortillas. Top with sauce and pickled onions. 4. Serve immediately: Garnish with extra cilantro or lime wedges.
Ingredients (Makes 6 tacos): z 1 can (15 oz) black beans, drained and rinsed z 1 Tbsp olive oil z 1 tsp smoked paprika z ½ tsp cumin z ½ tsp garlic powder z Salt to taste z 6 small corn or flour tortillas z 1 cup microgreens or baby lettuce mix z ½ cup chopped herbs (cilantro, parsley, mint, or basil) z ¼ cup pickled onions (optional) Lemon-Garlic Cream: z ½ cup Greek yogurt or sour cream z 1 small garlic clove, minced z 1 Tbsp lemon juice z Salt and pepper to taste
Tip: Mix up your greens. Arugula adds a peppery kick, while mint cools the spice.
19 February 2026
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