it's taco time

I love authentic Mexican food! I think I could eat it everyday. Fresh lime and cilantro... mmmm. I've started making a LFRV version of Mexican tacos and I must say, they are tasty!  BENNY APPROVED! This recipe is gluten free, vegan, and raw (except for the tortillas). Best of all, it is so colorful. For a completely raw version, sub out the corn tortillas for full red cabbage leaves.

veggie tacos:

corn tortillas (find these in the ethnic section of the grocery store)

chopped cucumber

chopped tomato

chopped bell pepper
chopped red onion

cilantro

shredded red cabbage
guacamole
sliced lime






Heat the tortillas in a pan on the stove and flip once it starts to brown. Then, fill the tortillas with the cabbage, guacamole, peppers, tomatoes, cucumber, onion, and garnish with cilantro and a squeeze of lime.

the best guacamole:
2 ripe avocadoes
1/8 cup chopped red onion
1/2 cup halved cherry tomatoes
1 tsp. sea salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. paprika
1/8 cup fresh lime juice
Smash the avocado with a fork. Blend in onion and cherry tomatoes. Add salt, pepper, garlic powder, and paprika. Stir and squeeze with fresh lime.

cilantro lime "rice":
1/4 cauliflower
chopped cilantro
1 chopped mango
1 slice of lime
1 tsp. sea salt
Place the chopped cauliflower in a food proccesor and process until finely ground. In a bowl, mix in the cilantro and mango. Squeeze a lime on top and sprinkle with sea salt.

Enjoy!