Top them with the Creamy
Avocado Cilantro Sauce for an even more insanely yummy meal.
Not exact matches
The contrasting flavors of tart chili
sauce, creamy
avocado and fresh
cilantro are a nice match
for the shrimp, and the light sprinkling of celery seed makes a great finishing touch.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire
sauce Generous dash of hot
sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh
cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1
avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels
for garnish
1 corn or rice tortilla 1 tbsp of pizza
sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked
for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an
avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh
cilantro
I also subbed flat leaf parsley
for cilantro because the store didn't have any and I am growing my own parsley and I omitted the
avocado because I'm not a huge fan (though if I were making it
for a crowd I would probably use it) Finally, I cut the recipe in half and in doing so I think I screwed up the «
sauce» measurements because mine was a little on the dry side.
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada
sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp
for garnish 2 Tbsp
cilantro, plus 1 Tbsp
for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or
avocado,
for serving
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter
for paleo 1 teaspoon soy
sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of
cilantro, chopped 1 small handful of mint, chopped 1
avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese
sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped
cilantro 1
avocado (cut into small cubes) Sliced jalepeno (optional) lime (
for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced
Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional)
For the
Avocado Sauce 1 Large Ripe
Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of
Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
1 1/2 pounds cooked Chile Lime Garlic shrimp (above)
For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garni
For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili
sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3
avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh
cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot
sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire
sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (
for garnish) 2 tablespoons lemon zest (for garni
for garnish) 2 tablespoons lemon zest (
for garni
for garnish)
, perfected chickpea salad sandwich (ideal
for picnics and long days on the water), sweet potato and black bean enchiladas with
avocado -
cilantro cream
sauce, and our favourite veggie burger.
Combine the
avocado, sour cream, lime juice,
cilantro, and salt in food processor and process into a smooth
avocado - sour cream
sauce for stirring into the chili.
Avocado cuts some of the sour cream in our quick crema loaded with
cilantro,
for a healthier taco
sauce that takes these shrimp tacos to the next level.
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe
avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup chopped, fresh
cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco
sauce for garnish (optional)
DATE BBQ
SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ s
SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BB
CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ s
SAUCE INGREDIENTS 1 medium, ripe
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1/2 cup fresh
cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BB
cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste
FOR THE TACOS 1 teaspoon heat - tolerant oil, such as
avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
saucesauce.
Hi, at the moment I've been searching
for different falafel recipes and one of the ones I had thought about using used this
sauce:
Avocado Tahini Dressing 1 ripe avocado 1/4 c tahini 1 tbsp fresh lime juice (about 1/2 lime) 2 tbsp cilantro (fresh coriander) 1/2 cu
Avocado Tahini Dressing 1 ripe
avocado 1/4 c tahini 1 tbsp fresh lime juice (about 1/2 lime) 2 tbsp cilantro (fresh coriander) 1/2 cu
avocado 1/4 c tahini 1 tbsp fresh lime juice (about 1/2 lime) 2 tbsp
cilantro (fresh coriander) 1/2 cup water
kosher salt 1 tsp paprika (or smoked paprika) 1/4 -1 / 2 tsp chipotle chile powder (optional) 1/3 cup chopped fresh
cilantro 1 quarter of a lime, juiced Sour cream, cheese, lime,
avocado, hot
sauce (all optional
for serving)
Ingredients: 1/4 cup quinoa 1/2 roasted butternut squash 1/3 cashew
sauce (
cilantro - chipotle flavor) 1/4 cup
cilantro 1 green onion 1/4 cup edamame 1/2
avocado 3 organic, non-GMO sprouted corn tortillas (I like Food
for Life brand)
Grilled onions, fresh
cilantro and creamy
avocado are blended up with some spices to make a
sauce that is to die
for.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed
avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy
sauce, or to taste (optional) 1 tablespoon minced fresh
cilantro 1/4 cup seeded and minced red bell pepper,
for garnish
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry
Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin
Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies
for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut
Sauce Spicy Peanut Noodles Street Tacos with
Cilantro Cream
Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut
Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut
Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach
Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
2 large poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh
cilantro leaves, chopped 1 1/2 cups grated pepper Jack cheese, divided 1/4 cup whole wheat panko bread crumbs
For serving: (optional) Sliced
avocado or guacamole Fresh
cilantro Salsa Hot
sauce of your choice
5 - spice black bean salad w / rocket greens + citrus dressing gf + v
avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond
sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy
cilantro vinaigrette gf + v chickpea &
avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens,
avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v
cilantro black rice w / roasted garlic scapes + asparagus gf + v
cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut
sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad,
for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt
sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot &
avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric
sauce gf + v
1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp)
For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garni
For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili
sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3
avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh
cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot
sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire
sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (
for garnish) 2 tablespoons lemon zest (for garni
for garnish) 2 tablespoons lemon zest (
for garni
for garnish)
Additional Ingredients
for Serving: Cabot Seriously Sharp Cheddar and / or Cabot Monterey Jack Cheese Cabot Sour Cream hot
sauce chopped green onions fresh
cilantro ripe
avocado slices or chunks
2 medium tortillas, flour or corn 2 generous scoops of leftover black bean ragout 2 eggs, whisked 2 big fistfuls of kale, rinsed and de-stemmed 1/2 a rip
avocado, chopped 1 medium tomato, chopped a few sprigs of
cilantro a glug of plain low - fat yoghurt hot
sauce, salt, and pepper
for serving
Avocado cuts some of the sour cream in our quick crema loaded with
cilantro,
for a healthier taco
sauce that takes these shrimp tacos to the next level.
1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots) 2 scallions, chopped 1 red bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red cabbage 1/2 cup fresh
cilantro, coarsely chopped 1/2 cup cooked red quinoa, preferably chilled 1 tablespoon sesame seeds
for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chop
for garnish (optional)
For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chop
For the dressing: 2 tablespoons
avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy
sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chopped
For the
avocado sauce 2
avocados 2 tablespoons
cilantro, finely chopped 1/2 teaspoon cumin 1 lime, juiced 1/2 clove garlic, finely chopped 3 tablespoons water (or more to desired thinness) 1 tablespoon olive oil 1/2 teaspoon sea salt Pinch of crushed red pepper flakes (optional)
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or
avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup
cilantro, chopped 1
avocado, cubed
for garnish (or use the
avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
These tacos are piled high with the most simple, dang amazing, chili - lime rubbed salmon + mango
avocado salsa +
cilantro - yogurt
sauce that is basically an open invitation
for all of your
sauce needs.
We were lucky enough to enjoy it
for breakfast — its a lava bowl filled with chorizo, steak, chicken, shrimp, cactus, onions and cheese all stewing in a bubbling
sauce and topped with
cilantro and
avocado.