I loooove tacos!! Da! Who doesn’t?! Except I completely forget about them. Whenever I’m in the States I eat tacos almost every other day, but here in Egypt I can never remember to make them. I might have to put a picture of a taco on my fridge to remind me, lol.
What’s not to love about tacos, super quick, easy, versatile, requires only few ingredients, but best of all, is that you can make them really delicious and nutritious.
- 1 portobello mushroom
- 1 small zucchini
- 1tbs olive oil
- pinch of smoked paprika
- salt and pepper to taste
- handfull shredded cabbage
- 1/2 avocado
- 1tbs Cashew Cream
- 4 spears of romaine lettuce
- chili and coriander to garnish
- 2 small whole-wheat or corn tortillas
Slice the mushrooms and zucchini lengthways. Rub it with olive oil and paprika. Grill it on a nonstick pan or a griddle. Once grilled season it with salt and pepper.
To assemble the tacos. Toast tortillas over the fire of a stovetop. Place the lettuce leave on the bottom of the taco, then grilled zucchini and portobello mushrooms. Top it with shredded cabbage and avocado slices, drizzle cashew cream over it, add a squeeze of lemon if you like and garnish it with chili and coriander leaves.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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