Baja Tacos
Time to Prepare: 30 Minutes
Number of Servings: 4
Ingredients:
2 Each Avocado(s), raw, all commercial varieties
4 Each Tempeh or Breaded Vegan “chkn” patty or tenders
2 Cup(s) Cabbage, Slice into thin strips
2 Each Limes, raw
1 Pinch Pepper, black (optional)
.5 Cup(s) Salsa
1/4 Teaspoon(s) Salt, Sea
2 Each Tomatoes, red, ripe, raw, year round average, chopped
8 Each Tortillas, ready-to-bake or -fry, corn (Or substitute flat pita bread for “fat” tacos.)
1/4 Cup(s) Vinegar, cider
1/2 Cup Lime Cilantro dressing (see recipe below)
Instructions:
Slice cabbage into thin strips and place in a glass or plastic bowl. Pour apple cider vinegar over cabbage, add salt and toss. Place in refrigerator. (If you have time, let marinate for at least an hour)
Heat tempeh or unchicken in oven at 425 for 15 minutes or until crispy. While its cooking chop tomatoes and tear cilantro leaves from stalks. Add to cabbage and toss. Sprinkle with pepper and mix. Slice lime into wedges. Slice avocados and place on plate.
Once “chkn” is done remove and place tortillas in oven. Turn oven off and heat tortillas for 2 minutes (set your timer!) Slice “chkn” or tempeh into long strips. To keep moist you can place in a covered baking dish.
Place tortillas, vegan chickn, cabbage mixture, limes, avocado, lime dressing and salsa in the center of your table and let everyone assemble their own tacos.
Slice some fresh jalapeno peppers to add a little kick.
Additional Notes:
This makes two tacos per person for 4 people. Use flatbread for fat tacos.
Lime Cilantro Dressing Recipe:
1/2 Cup(s) Cilantro leaves, raw
1/4 Teaspoon(s) Garlic powder
1/4 Cup(s) Lime juice, raw
1 Cup(s) Mayonnaise, Vegan, Reduced Fat
1/4 Cup(s) Milk, non dairy
1/4 Teaspoon(s) Onion powder
1/8 Teaspoon(s) Salt
Instructions:
Add all ingredients to a blender and blend
until smooth. Add more mayo or non dairy milk
to get the right consistency.
