Barbacoa Tacos with Squash ‘Tortillas’ & Cilantro Lime Cabbage
Barbacoa Tacos
These plant based tacos are full of fiber, protein and colorful nutrient rich vegetables.
For the Sauce
coconut aminos
apple cider vinegar
pure maple
tomatoes
oregano
chili powder + garlic powder
Lime
extra virgin olive oil
For the Filling
yellow onion
garlic
black lentils
carrots
coconut oil
lime
BARBACOA TACOS
w/ Squash ‘Tortillas’, Cilantro Lime Cabbage + Tangy Yogurt Sauce
PLANT BASED / DAIRY FREE / GLUTEN FREE / VEGAN / GRAIN FREE
Baracoa
Sauce
1 c organic mini tomatoes
1 T ACV (apple cider vinegar)
1 T organic coconut aminos
1 T organic pure maple
1 T organic chili powder*
1/4 t organic garlic powder
1 T fresh organic oregano
EVOO
pinch high quality sea salt or Himalayan pink salt
Add all ingredients to a food processor & blend until smooth; about 2 minutes. Set aside.
TACO
FILLING
1/2 organic yellow onion diced
3 organic garlic cloves minced
2 c cooked organic black beluga lentils or similar
1 T organic coconut oil
1 organic lime
Heat a large cast iron skillet & melt coconut oil. Add onion & garlic; sautee until fragrant about 2 min. Add cooked black lentils, shredded carrots, squeeze of lime and toss gently to mix. Add Barbacoa sauce, -stir and simmer on low heat 8-10 min.
TANGY
YOGURT
SAUCE*
1 C organic coconut yogurt (one with neutral flavor)
1 organic lime
1 t nutritional yeast
*cayenne pepper optional for spice
Whisk together all ingredients and chill in fridge until ready to assemble.
LIME CABBAGE SLAW
1 organic purple cabbage - 1 head thinly sliced
1/4 organic red onion - thinly sliced
1/4 organic jalapeno (+- depending on size and desired spiciness) minced
1/2 c lime juice (about 4-5 organic limes)
1 bunch organic cilantro
In a mixing bowl, combine cabbage, onion and jalapeno. Pour or squeeze lime juice over and toss. Chop cilantro, set aside.
‘TORILLAS’
1 Large Butternut Squash
Cut off the stem (top portion of squash without seeds) and peel. Next, using a large mandolin or a sharp knife, cut 10 even slices as thin as possible (no thicker than 1/8”).
Fill a medium pot with water & bring to a boil. Reduce to simmer & add squash slices for 1 minute. Move to plate lined with towel and let sit until ready to fill.
*Mix of organic chili powder, organic cumin, organic allspice.
