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I’ve seen my fair share of great vegetable substitutions for recipes. Whether you’re trying to eat low-carb, don’t eat meat, or just want more vegetables in your life, there’s bound to be some veggie swap you can try as a substitute in a traditional recipe. I’m a big fan of vegetable bacon (like this eggplant one) and zoodles are a great way to eat more cooling vegetables in the summer (this cucumber one is so refreshing).
But I’ve never seen anything quite like this before. Every Last Bite recently shared her recipe for chicken tacos, and instead of using regular tortillas she thinly sliced celery root. I bet you couldn’t even tell looking at the recipe photos.
The blogger behind Every Last Bite shares recipes that are free of soy, refined sugar, lactose, gluten and grains (eliminating these things helps her with her autoimmune disease). She had tried subbing lettuce leaves for tortillas in her tacos, but thinks the celery root is better.
“Thinly sliced grilled celery root creates the perfect tortillas which are incredibly pliable, [and] can withstand the weight of the taco filling,” she writes of her recipe. She also notes that the tacos “can easily be picked up and eaten without any concern about them falling apart in your hands.”
To make the celery root “tortilla” you simply thinly slice it with a knife and put it on the grill for four minutes per side until the vegetable is pliable. For the chicken, you’re using your handy slow cooker (four hours on low).
Get the recipe: Shredded Chicken Tacos from Every Last Bite
More Recipes with Smart Vegetable Swaps from Kitchn
What’s your favorite veggie swap?