Straight from The Green Life | Serves: 4-6 large tacos| Time: ~40 min + soaking time
Ingredients
Kiwi #Salsa
4 #kiwis peeled and diced
2 tbsp minced red onion
1/4 cup packed cilantro chopped
1 small red pepper sliced (or to taste)
Pinch of sea salt
Juice of 1/2 lime
Cashew Lime Cream
1/2 cup raw #cashews soaked for 2-3 hours
2 tbsp lime juice
Pinch of sea salt
Coconut Crusted Avocado
2 #avocados pitted and sliced
A squeeze of lime or lemon juice (I did lime juice)
3/4 cup unsweetened shredded #coconut or as needed to coat
Beans
A bit of coconut oil for cooking
1 shallot minced (forgot to buy a shallot, so I used half a yellow onion)
2 cloves garlic minced
2 1/2 cups cooked small red #beans or black beans (I did #blackbeans)
1 tbsp tomato paste
2 tsp maple syrup
1/2 tsp ground cumin
1/2 tsp smoked paprika
A good pinch of sea salt
Freshly ground black pepper
Tacos
8-10 tortillas
More cilantro
Count it! Kiwis, red onion, red peppers, lime, avocado, and yellow onion makes 6 fruits and veggies.
Instructions
Kiwi Salsa
Combine all the ingredients in a bowl. Taste and adjust seasoning if needed. Set aside.
Cashew Lime Cream
Rinse and drain the cashews. Place them in a blender (or use an immersion blender) with all the other ingredients and blend on high. Add water as needed, one tablespoon at a time, until you get a smooth, creamy sauce (I used about 6 tbsp of water). Taste and adjust seasoning as needed. Transfer to a squeeze bottle and set aside in the fridge until ready to serve.
Beans
Heat coconut oil in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes or until tender. Add the garlic and cook for 2 more minutes. Add in the cooked beans, tomato paste, maple syrup, cumin and smoked paprika and stir to combine. Season with salt and pepper. Cook for one more minute, then taste and adjust seasoning if needed.
Coconut Crusted Avocado
Preheat the oven to 400ºF. Pit and slice the avocados into slices of about 1/3 inch thick and squeeze a bit of lime or lemon juice on each slice. Pour the shredded coconut onto a plate and dip the avocado slices, flipping them until coated on both sides.
Place them onto a baking sheet and bake for about 10 minutes, or until the outside is lightly browned.
Tacos
Warm up tortillas. Place a spoonful of the spiced beans in the center of each tortilla. Top with 2-3 slices of crispy avocado, drizzle with the cashew lime cream, and finish with the kiwi salsa. Enjoy immediately!
What I ate and drank today (5/22/2018)
88 oz of water
1 cup of coffee
Caprese sandwich
Leftover veggie skewer
1/2 vegan cheese and mustard sandwich
These weird ass (but super tasty!) tacos
Exercise
~2.5 miles
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