How long does it take to make Spicy Mustard Microgreens Tacos?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated March 6, 2026
South First location, 9AM–1PM. See market details →
Mustard microgreens are best added fresh as a finishing ingredient. These flavorful tacos packed with spicy mustard microgreens offer a fresh twist on traditional fillings, making them a perfect quick meal for any night of the week.
This recipe takes approximately 25 min total.
Mustard 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 can black beans, rinsed and drained
1 cup mustard microgreens
1 avocado, sliced
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt, to taste
Lime wedges for serving
In a skillet over medium heat, warm the black beans with cumin, chili powder, and salt until heated through, about 5-7 minutes.
While the beans are warming, heat the corn tortillas in a separate skillet or microwave until pliable.
Assemble each taco by placing a spoonful of black beans on the tortilla, then top with sliced avocado and a generous handful of mustard microgreens.
Serve with lime wedges on the side for an extra zest.
Enjoy your tacos immediately for a delicious and healthy meal!
Mustard microgreens, including wasabi mustard varieties, deliver sharp peppery heat through glucosinolate-derived compounds similar to other brassica crops. They are used as flavor accents and garnishes where heat and bite are desired.
• Mustard and brassica microgreens have been studied for glucosinolate content, which contributes to their characteristic peppery flavor.
moderate evidence• Heat intensity varies significantly by mustard variety and is affected by growing conditions and harvest timing.
strong 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