REAL FOOD FRIDAYS: 10 MINUTE TACOS

CILANTRO PORK LETTUCE WRAPS

Ingredients

  • 2 lb. pastured ground pork
  • 3 garlic cloves, minced
  • 2 TBSP. ginger, minced
  • green onion, chopped (to taste)
  • mushrooms, chopped (can be omitted)
  • 3 TBSP. liquid aminos
  • cilantro, coarsely chopped
  • loose leaf lettuce, washed whole leaves (choose a sturdy lettuce)
  • 3-4 limes, quartered

In large heated skillet; brown pork, garlic, ginger and liquid aminos. Drain grease, return to pan. Add green onions, mushrooms and cilantro. Cook 1-2 minutes more. Spoon meat mixture into lettuce leaves. Drizzle with freshly squeezed lime juice. Serves 8.

NO COOK BLACK BEAN TACOS

Ingredients

  • 2 14.5 oz cans black beans or equivalent prepared dried beans
  • 2 pints grape tomatoes, quartered
  • 1 C. cilantro, roughly chopped
  • 2 jalapeno, seeds removed and minced
  • juice of 2 limes
  • juice of 2 lemons
  • 2 ripe avocados, diced
  • 3 C. sour cream
  • 2 small can chipotle peppers in adobo
  • 2 C. raw white cheese
  • loose leaf lettuce, rinsed whole leaves (taco shell)

In a large bowl, add tomatoes, jalapeno, cilantro, black beans and lime juice. Toss well. Add salt and set aside for flavors to absorb. In a medium bowl, mash avocados with lemon juice (with potato masher) until smooth. In a food processor, add sour cream, chipotle pepper, a small amount of adobo. Blend until smooth. If sauce is too hot, add more sour cream (or plain organic yogurt). Lay out all ingredients into a taco bar setting and serve. Serves 8.

NO MEAT NO COOK TACOS

Ingredients

  • 6 C. raw pecans, soaked overnight and drained
  • 3-4 tsp. cumin
  • 3 tsp. coriander
  • 1 tsp. sea salt
  • 2-3 tsp. ground jalapeno pepper
  • 1-2 tsp. chili powder
  • 4-6 TBSP. water
  • 2 heads romaine lettuce, rinsed whole leaves
  • 2-3 tomatoes, chopped
  • 3 avocados, sliced
  • 1 container sprouts
  • 2-3 limes, quartered

In a food processor, blend the first 7 ingredients until it resembles taco meat. Do not fully blend into paste. Lay lettuce leaf on plate, spoon pecan mix, tomatoes, avocado, sprouts and top with juice of lime. Serve with watermelon chunks tossed with juice of 2 limes. Serves 8.

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