You can watch this recipe here: https://youtu.be/aTdnOhTpOWc
PrintNutrient Rich, Savory, Gluten-Free, Vegan, Fully Raw 🌮
These soft, raw tacos are filled with nutrients, and enzymes that supports digestion, Kimchi is a delicious fermented, mix of cabbage and other veggies, and is a a great probiotic for your microbiome. The accumulation of the other veggie’s in this dish brings diverse nutrients and vitamins like B-vitamins.
- Prep Time: 30min
- Cook Time: 30 min
- Total Time: 1 hour
- Category: Mexican
- Cuisine: Taco
Ingredients
- Taco Filling
Raw Organic Kimchi
Organic Carrot Pulp
Red/Purple Onions
Organic Cilantro
Organic Bell Peppers
Mung Beans
Tomato
Jalapeno
Avocado
- Taco shell
Collard Leaf
- Sauce
1 cup Cashews
1 Lemon
2 cloves of Garlic
1 tsp of Sea Salt
3 TBS of Coconut Aminos
Water
Instructions
For this recipe you’re going to need a Vitamix Blender and a juicer machine
- Make your Carrot juice.
Juice Recipe: Carrots & Cantaloupe
Juicing all of the carrots first is important so the pulp can be used a part of the taco filling.
2. Prepare your collard shells
use a small plate to help you cut perfectly shaped circles.
3. Fill your taco shells with your favorite ingredients, I used:
Kimchi
carrot pulp
tomato
bell pepper
green onion
avocado
purple cabbage
jalapeno
4. Time to make the sauce.
Add all of your sauce ingredients into your high speed blender and blend until smooth. You will only get the best textured sauce with a great blender, I’ve made sauce in a low quality blender and it was horrible, so be sure to not let a bad blender ruin your sauce experience.
Finally, enjoy your delicious taco dinner with your creamy sauce and lime to top, add some ice to your sweet, mouth-watering carrot juice
Notes
Left over collard leaves are best in salads, and left over tacos stores well in the fridge for up to three days.