A vegan taco recipe for your Cinco de Mayo celebration

By Brianna Steinhilber

As a vegetarian, Mexican-inspired foods such as those enjoyed at Taco Tuesday or Cinco de Mayo are always a bit disappointing. Seeing other diners eat the tacos of Al Pastor and Carne Asada while trying to keep my ingredients, used as fillings, balanced in an omelet, is certainly a slaughter.

Fortunately, more and more restaurants are starting to be creative with vegetable-based tacos, and if you organize a party of your own this weekend, it may be worth buying an option for vegetarians only for its spread.

Not only will you make sure that anyone who does not eat meat has something important to eat (apart from going hard with French fries and salsa), it's also a great way to mix standard taco coverages and impress your guests, time that saves you some money. More filling options means you can cook less meat.

What I love about this recipe for "Eat Clean, Play Dirty" is that it does not relegate vegetarians to fill a taco with lettuce, beans and grated sauce, but it adds another unique filling option to the variety that everyone can enjoy. Even those who choose to build a meat-based taco can still take advantage of cream, cabbage and even a spoonful of mushrooms and corn filling for extra flavor.

Wild mushrooms + corn tacos with spicy salad and cashew cream

For 4 people


1 cup (120 g) of raw cashew nuts, soaked overnight and drained

1 lime juice

½ teaspoon of cayenne pepper (less if you do not like spices)

¼ teaspoon of salt from the Himalayas


¼ cabbage purple small, grated

¼ of small green cabbage, grated

1 medium carrot, grated

½ cup (25 g) of fresh coriander leaves, chopped approximately

½ jalapeño, without seeds and thinly sliced

Juice of ½ lime

1 teaspoon of Himalayan salt


2 tablespoons of extra virgin olive oil

1 shallot, sliced

4 cloves of garlic, slice

8 ounces (approximately 4 cups / 500 g) of wild mushrooms, such as shiitake, maitake or oyster, are cleaned with a damp cloth and cut into small pieces

Salt of the Himalayas

1 cup (175 g) of sweet corn grains, fresh or frozen


8 corn tortillas

2 avocados, chopped and sliced

Fresh coriander, to decorate.


1. Prepare the cashew cream: In a blender or food processor, combine the cashews, lemon juice, cayenne pepper and salt with ¼ cup (60 ml) of water. Mix until smooth. Try and add more salt, if desired. Transfer the cream to a serving bowl and set aside.

2. Prepare the spicy cabbage: In a medium bowl, mix the cabbage, carrot, cilantro, jalapeño, lemon juice and salt. Set aside.

3. Prepare the wild mushrooms and the corn filling: In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic and cook until the shallot is translucent and the garlic has not begun to brown, 1 to 2 minutes. Add the mushrooms, season with a pinch of salt and cook until tender, 7 to 8 minutes. Add the corn and cook for another 2 minutes. Try the filling and add more salt, if desired.

4. Serve: using a pair of tongs and working in batches, place the tortillas over an open fire on the stove until they are flushed and warmed. Keep finished tortillas under a clean towel so they stay warm. Serve the tortillas with the filling, the salad and the cream, as well as avocado slices and fresh cilantro.

Recipe "Eat clean, play dirty recipes for a body and a life that loves" By Whitney Tingle and Danielle Duboise, founders of Sakara Life. Abrams / April 9, 2019.


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