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.

Enjoy!