If there's one thing we can all come together on... it's tacos. And there's so many different ways to make them that the carnivores, omnivores and herbivores can all be happy. I made mine with fish, but vegans, you can totally just leave the fish out and you're good to go!
I made these little babes with Siete Foods tortillas (game changer alert).
-Siete Foods Almond Flour Tortillas
-3 oz salmon
-1/4 cup spinach
-1/2 Hass Avo
-2 Tbsp Better Bean Co Chipotle Bean Dip
-Drizzle Tahini Sauce
-2 diced carrots
-1/4 cup sauerkraut
-pink Himalayan sea salt
-coconut oil cooking spray
Instructions: Season salmon with coconut oil, pink Himalayan sea salt, black pepp, cinnamon and garlic powder (or whatever the heck you like). Grill salmon (I used a griddle) skin side up first for 4-5 minutes then flip and grill skin side down for an additional 4-5 minutes depending on fillet size. Option to remove the skin at this point (it will come off really easily after cooked). Roast carrots in oven at 425 degrees for 25 minutes seasoned with cinnamon. I'll usually prepare a ton of veggies for the week and just use a few for the recipe. Then dice 2 of the carrots once cooked. Prepare 2 tortillas with greens, diced carrots and sauerkraut. Cut the salmon and avocado into small sections and distribute amongst the tacos. Drizzle tahini sauce over and chow down!
Get creative! Make your own variations. :)
MS, RD, LDN