…But it doesn’t have to be a Tuesday to devour this taco trio! Noon or night, you can create a filling, light, and balanced taco buffet for the Vegiholics in your life. We combined a plethora of fresh, fiber-packed ingredients with so much flavor you won’t want to fill up on chips & salsa before dinner! (Use corn tortillas and you’ve got a gluten free meal.)
I’ll be honest with you, I’m a baby when it comes to spicy foods and condiments. This trio of tacos has a kick but is definitely NOT soaked in Tapatio. I challenge you all to create, taste and appreciate these recipes before tossing on the hot sauce.
Mushroom, Corn & Poblano:
Poblano peppers are a mild, Mexican chile pepper (and my baby step to adding heat to my dishes). When produce shopping, be aware that they are often mislabeled as “Pasilla” peppers in grocery stores. Because my tastebuds can only handle a small kick, I chose to rinse the seeds out completely. Dice and lightly sauté these peppers with fresh raw corn off of the cob and quartered baby bella mushrooms. Cook with avocado or grapeseed oil over medium heat for 3 minutes (remember not to overcrowd your pan!). Season with a pinch of cayenne pepper, cumin, smoked paprika and sea salt. Drizzle our avocado sauce and top with feta cheese. My. Mouth. Is. Watering. (Leave out the feta and make it vegan!)
- 1/2 avocado
- 2 tablespoons extra-virgin olive oil
- 1/2 lime, squeezed
- salt and pepper
- water (if necessary)
**Blend all ingredients in a NutriBullet or processor until smooth. Add water if necessary.**
Refried Pinto Bean, Tomato & Avocado:
Beans are an excellent source of protein and fiber for vegetarians. Avocado is a heart-healthy fat and essential for healthy hair, skin and nails. Chopped baby heirloom tomatoes and purple cabbage not only compliment this easy-to-make taco, but add color and crunch!
Black Bean & Jicama Slaw:
Jicama is one of the most underrated root vegetables. It’s high in fiber and, though a “starch”, has a low glycemic index (great for diabetics). Jicama Slaw, made with orange segments and fresh cilantro, served with a light black bean puree is packed with vitamin C and an excellent option for sensitive digestive systems!
Make sure to peel your jicama with a vegetable peeler and cut with a serrated knife. Slice into small pieces, about the size of a matchstick. Refrigerate leftover jicama in a plastic bag.
To make black bean puree, drain black beans and add to your NutriBullet or processor. Add a pinch of sea salt and cumin (a tablespoon of water IF necessary) and puree. SUPER simple and insanely tasteful.
*Drinkies: What goes better with tacos than a beer or margarita!? Make your marg fresh and skinny by muddling your leftover limes, orange segments and agave nectar.*