CAP Cooks: Taco Time

A taco party is our favorite way to show off the bounty and power of plants. After all, everyone loves a taco. With endless toppings and unlimited sauces, this south of the border meal pleases all. Clear the table and make room for the offerings, then let your friends get to work. Read on to discover some of our favorite taco fillings and toppings from our ultimate guide and resource, High Vibrational Beauty. This is nourishment at its finest.

Set out all your favorite bowls and fill with any or all of the fillings and toppings below. Set out napkins and plates. Designate a couple of plates for serving freshly warmed tortillas. You may be replenishing these throughout the night, but if you keep them wrapped in a linen napkin, they'll stay warmer longer. Offer fresh romaine leaves a s lighter alternative to tortillas, then let your guests create their own Mexican magic.

Here's a few of our favorite taco fillings and toppings from our ultimate guide and go-to cookbook, High Vibrational Beauty. Dig in! 

 

PICO DE GALLO

Makes 1 cup

 

1 whole tomato

Big handful of cilantro

1/2 white onion

1/2 to 1 jalapeño, seeded (where plastic gloves when handling)

1 teaspoon Apple Cider Vinegar

Juice of 1 lime

Big pinch of CAP Himalayan Pink Salt

 

Add all ingredients to a high-speed blender and blend to the desired consistency.

 

PICKLED JALAPEÑOS AND CARROTS

Makes 1 quart

 

4 large carrots, sliced thickly on the diagonal

1 white onion, sliced into thick half-rounds

20 jalapeños, seeded and halved (wear plastic gloves when handling)

1 1/2 cups Apple Cider Vinegar

A few big pinches of CAP Himalayan Pink Salt

1 tablespoon cumin seeds, toasted

1 tablespoon coriander seeds, toasted

 

Bring a medium pot of water to a boil and prepare an ice water bath. Blanch the carrots. After about 3 minutes, strain and set the carrots in the ice water to stop the cooking. Strain and add to a large glass jar, glass refrigerator dish or nonreactive mixing bowl. Add the onion and jalapeños, and set aside.

Combine the vinegar, salt, cumin, coriander and 1 cup water in a medium saucepan. Bring to a boil over high heat. Turn the heat down to medium and simmer for about 5 minutes. Remove form the heat and carefully pour the vinegar over the vegetables, making sure that the vegetables are completely submerged. Cover the jar or container, and refrigerate for at least 2 days. Store in the refrigerator for up to 3 weeks.

 

GUACAMOLE

Makes 1 1/2 cups

 

3 ripe avocados, pitted 

1/4 large white onion, finely chopped

Juice of 2 limes, plus more to taste

Big pinch of CAP Himalayan Pink Salt

Big handful of cilantro, chopped coarsely

 

Scoop the avocado flesh into a medium bowl. Add the onion, lime juice and salt. Smash the avocados with a large dinner fork and fold together until well mixed. We like a chunky texture but feel free to keep going if you like a smoother mash. Add the cilantro, and mix to distribute evenly. Taste and adjust seasonings, adding more lime juice, if needed. Transfer to a serving bowl and enjoy!

 

SALSA VERDE

Makes 2 cups

 

10 tomatillos, papery shells removed

Big handful of cilantro

1/2 white onion

1/2 to 1 jalapeño

Juice of 1 lime

Big Pinch of CAP Himalayan Pink Salt

 

Over medium high heat, in a dry skillet, roast the tomatillos until slightly charred and softened. Add them and all the remaining ingredients to a high-speed blender and blend to the desired consistency.

 

RAW CORN AND MANGO SALSA 

Makes 4 cups

 

3 cups fresh corn, cut from cob

1 small jalapeño, seeded and minced (wear plastic gloves when handling)

1 clove garlic, minced

1 mango, chopped

1/4 cup coconut mayonnaise

Juice of 1 lime

1/4 teaspoon turmeric

1/2 teaspoon pimenton

1/4 teaspoon CAP Himalayan Pink Salt

1/2 cup cilantro, chopped

Cracked black pepper

 

In a large mixing bowl, combine the corn, jalapeño, garlic and mango. Set aside. In a smaller mixing bowl, combine the coconut mayonnaise, lime, turmeric, pimenton and salt. Whisk well to combine. Transfer it along with the cilantro into the bowl with the corn. Crack some black pepper on top, and serve.

 

ROASTED MAITAKES

Makes 3 cups

Maitake mushrooms, also known as hen-of-the woods, are loved by chefs and health nuts alike. These earthy treasures can be roasted and tossed into salads and soups for a delicious and nutritious boost.

 

1 pound maitake mushrooms

1 tablespoon Tamari

2 tablespoons grapeseed oil

 

Preheat the oven to 400°F. Gently toss the mushrooms into a bowl with tamari and oil until coated. Spread the mushrooms onto a baking sheet in a single layer. After 5 minutes, flip the mushrooms, cook 5 to 7 more minutes until golden brown and serve.

 

OTHER FILLING AND TOPPING IDEAS

Grilled or roasted zuchhini

Perfectly cooked beans

Fresh cilantro

Thinly sliced radishes

Minced white onion

Shredded green cabbage

Sauerkraut

Sunflower Queso

Green Goddess Tahini Dressing

lime wedges

 

 


Leave a comment

Please note, comments must be approved before they are published