Fueled: Thai Veggie Tacos w/ Cassava tortillas
Eat your veggies. You’ve heard it before. But eating veggies should also taste really good. These tacos are pretty simple and PRETTY AMAZING.
Thai Veggie Tacos
6 Cassava Flour Tortillas
1 cup matchstick carrots
1 cup shredded red cabbage
1 bunch cilantro
2 green onions, diced
1 red pepper sliced thin
1 cup mango sliced thin
1/2 English cucumber, sliced thin or in shavings
1 handful arugula
1 jalapeno seeded and sliced thin
1 cup snow peas, ends cut and sliced thin
1/3 cup sesame oil
1 tbsp. basil paste
1 tbsp. ginger paste
Heat your tortillas and shape into taco, or fold in half. Set aside. In a large bowl, cut and prepare your veggies.
I love the look of long thin slices. Combine all the veggies and the mango. Then add the sesame oil, ginger and basil paste. Toss to mix the flavors with the vegetable mix. Then make your sauce and assemble.
Peanut Dipping Sauce
1/2 cup natural nut butter
1/4 cup soy sauce gluten free or coconut aminos
2 tbsp. warm water
1 tbsp. rice wine vinegar
1 tbsp. coconut sugar
Garnish: sesame seeds & pickled onions
Whisk the sauce ingredients together. Serve on the side of the tacos or drizzle on top just before serving.
Assemble your tacos by stuffing the cooked shells with a large serving of the veggie mixture. Makes 6-8 fully stuffed tacos.
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