I have a deep love for tacos and I can eat them all day long! Here is my Asian fusion version of the traditional taco that is altogether refreshing, healthy and simply delicious. By using Asian ingredients and spices to give this dish an edge, I am putting my personal touch on these mouth-watering tacos.
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HERE'S HOW TO MAKE IT:
INGREDIENTS FOR CHINESE 5 SPICE MARINADE:
½ cup of coconut aminos
1 tablespoon of organic tamari sauce
4 cloves of fresh minced garlic
½ teaspoon of fresh minced ginger
½ tablespoon of coconut sugar
1 teaspoon of Chinese 5 Spice
1 tablespoon of vegetable broth
2 teaspoons of cornstarch
INGREDIENTS FOR VEGETABLE FILLING:
½ head of cauliflower, chopped into small pieces
½ yellow bell pepper, sliced
½ red bell pepper, sliced
Ingredients for green pea guacamole:
2 and ¼ cup of cooked green peas
½ cup of avocado
4 stalks of cilantro
½ teaspoon of ginger
3 cloves of garlic
½ tablespoon of nutritional yeast
1 tablespoon of fresh lime juice
1.5 teaspoon of Thai sweet Chili sauce (Thai Kitchen brand)
INGREDIENTS FOR TOPPING:
Thai sweet Chili sauce (Thai Kitchen brand)
Taco slider tortillas (Mi Rancho brand)
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Step 1: Step 1:
Place the cauliflower, red bell pepper & yellow bell pepper slices into a 3 quart baking dish.
Step 2: Step 2:
Now, prepare the Chinese 5 Spice Marinade. In a small bowl, add in the coconut aminos, organic tamari sauce, fresh minced ginger, garlic, coconut sugar and Chinese 5 spice. Stir all ingredients until well mixed.
In another bowl, prepare the thickener for the Chinese 5 Spice marinade. Add in the vegetable broth and corn starch. Stir well.
Pour the Chinese 5 Spice marinade mixture into a small pot and heat up. The coconut sugar will start to caramelize. After 3 minutes, add in the vegetable and cornstarch thickener mixture. Boil for another 2-3 mins until marinade thickens. Turn off the heat.
Pour the hot Chinese 5 Spice marinade over the cauliflower and bell peppers that are in the baking dish. Toss the vegetables and allow them to get well coated by the marinade.
Place the baking dish with the marinated vegetables into the oven and bake at 400 degrees farenheit for 20 mins.
Now prepare the green pea guacamole. Add the ingredients for the guacamole into a food processor and blend for 3-4 mins until a creamy puree is formed.
Once the vegetables are done, remove baking dish from the oven.
Now, assemble the tacos. Place 2 warm taco slider corn tortillas in top of one another. Spoon the Chinese 5 spiced vegetables onto the tortillas. Place a generous scoop of green pea guacamole over the vegetables. Top with shredded carrots and Thai sweet chili sauce Serve.