Artichoke and Pepper Tacos- anti-cancer recipes- cook for your life

Artichoke & Pepper Tacos

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients
I always keep frozen or canned artichoke hearts in my pantry. Not only do I love the taste, but they are a terrific standby when you need to make a meal in a hurry,...


  • 8 corn tortillas
  • 2 tablespoons extra virgin olive oil
  • 1 (14 ounce) can artichoke hearts, drained and diced
  • 1 medium red pepper, chopped
  • ¼ teaspoon cayenne pepper
  • 1 clove garlic, minced
  • ½ cup Greek yogurt
  • 2 tablespoons lime juice
  • 2 teaspoons cilantro, chopped
  • salt and pepper to taste

Nutrition Facts


128 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


18 g


2 g


5 g


5 g


266 mg


  1. Preheat oven to 300 degrees. Wrap tortillas in foil and place in oven to warm, about 15 minutes.
  2. Meanwhile, place a sauté pan over medium heat and add olive oil. Add artichokes and red peppers to pan. Season with cayenne pepper, garlic, salt, and pepper. Cook for about 10 minutes, until peppers are soft.
  3. In a small bowl combine yogurt, lime juice and cilantro. Season with salt and pepper.
  4. Assemble tacos by layering artichoke mixture onto warm tortillas. Top with Greek yogurt sauce. Serve immediately.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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