The Coast Ridge

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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.

Enjoy!