How long does it take to make Crispy Nasturtium Microgreen Tacos?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated March 6, 2026
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Nasturtium microgreens are best added fresh as a finishing ingredient. These crispy tacos are filled with a delicious mixture of roasted vegetables and topped with fresh nasturtium microgreens, offering a flavorful crunch reminiscent of vibrant Tex-Mex cuisine.
This recipe takes approximately 25 min total.
Nasturtium microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
4 small corn tortillas
1 cup mixed bell peppers, diced
1/2 cup red onion, diced
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper, to taste
1 cup nasturtium microgreens
Lime wedges for serving
Preheat your oven to 400°F (200°C). Toss the bell peppers and red onion in olive oil, cumin, salt, and pepper.
Spread the veggies on a baking sheet and roast for 10-12 minutes until tender and slightly charred.
While the vegetables are roasting, heat the corn tortillas in a dry skillet until warm and pliable.
Fill each tortilla with the roasted veggies and top generously with nasturtium microgreens.
Serve with lime wedges for a refreshing finish.
Nasturtium and nasturtium microgreens deliver distinctive peppery heat through glucosinolate-derived compounds — the same chemical class responsible for heat in radish and mustard microgreens. They are used as edible garnishes, flavor accents on proteins and composed plates, and as a visual element with their vivid green color.
• Nasturtium plants and microgreens contain glucosinolates and isothiocyanates — the same compound class found in brassica crops like radish and broccoli microgreens.
moderate evidence• Peppery heat intensity in nasturtium microgreens is linked to glucosinolate concentration, which varies by growing conditions and harvest timing.
moderate evidence• Nasturtium has been studied for vitamin C content in both the leaves and flowers.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017