Spicy Taco Skillet Recipe

What takes veggie-forward taco filling to the next level? Spicy taco sauce. Aside from the punched up flavor, we love that it’s totally pantry-friendly thanks to an organic ketchup base, plus spices like chili powder and onion powder. From taco salad to fried eggs, you’ll want to drizzle this sauce on everything—trust us.

Spicy Taco Skillet

Yield: 6 to 8 servings
Active Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the filling:

¼ cup coconut oil
½ small butternut squash, cut into ¼-inch cubes
2 red bell peppers, cut into ½-inch strips
1 red onion, sliced
1 large zucchini, diced
1 teaspoon sea salt
½ teaspoon black pepper

For the taco sauce:
¼ cup coconut oil
2 tablespoons tapioca flour
1 cup Good Food for Good Organic Spicy Ketchup
1 cup water
¼ cup chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt

For serving:
Cassava flour tortillas
Cilantro
Lime wedges

Instructions

Make the filling:
Heat a large skillet over medium heat and add coconut oil. When melted, add all vegetables, salt, and pepper, and sauté for 5 to 7 minutes, until tender; remove to a plate.

Make the taco sauce:
Add coconut oil to the same skillet and slowly whisk in tapioca flour. Whisk in ketchup and water, then stir in chili powder, cumin, garlic powder, onion powder, and salt. Bring to a simmer and cook 3 to 5 minutes, until thickened. Return vegetables to the pan and stir until combined.

Recipe credit: Angela Gaines