"Hawaiian Inspired" Taco Salad

Aloha!  I've been absent from the blog for four weeks now as my family went for a vacation to Hawaii recently.  In coming back, there were a few days of unpacking...after that... a much needed break from the internet.  This created a quieting of the mind which is necessary from time to time to refocus on the more important things in life.  For me, it's my time with my God and my family...it's refreshing and a really wonderful chance to grow.

Hawaii - what an awesome place on earth!  It created impressionable memories and the the icing on the cake was that our family grew even closer than ever before.  Although I have lived in Europe in my mid 20's, there's no other place that has charmed me most than the islands of Hawaii.  I can't wait to go back!

When we were in Maui, I noticed that fish tacos were popular there.  My son actually enjoyed eating at a place called Coconut's Fish Cafe.  Inspired by their popular fish taco recipe, I thought of creating my own version, plant based style.  This can also be done without the tacos as an option.  Corn and corn products are considered one of those popular items that have been genetically modified.  However, this brand is the only one I trust as they do not use any GMO ingredients in their products.  Check out their website here.

"Hawaiian Inspired" Taco Salad
Ingredients (Preferably Organic

For the salad:
3 c. green cabbage, cut into strips or shredded
1 c. purple cabbage cut into strips or shredded
6-8 pcs.  Food For Life organic sprouted corn tortillas (this is frozen)

For the toppings: 
1 c. tomatoes, cut into cubes
1 c. ripe mangoes, cut into cubes
2 Tbsp. red onions, minced
1/2 to 1 piece jalapeno pepper, finely chopped
1/4 c. coriander leaves, finely chopped
1 Tbsp. lime juice (extra lime to squeeze on top of taco)
1 avocado, sliced into segments or  into cubes 

For the dressing: 
1/4 c. tahini
1 small clove of garlic, minced
2 Tbsp. lime juice
2 Tbsp. unpasteurized apple cider vinegar
1 Tbsp. maple syrup or coconut nectar
1 tsp. brown mustard
Celtic sea salt to taste (optional)
1/4 c. filtered water

Method:
1.  Prepare the cabbage and defrost the tacos.  They can also be lightly toasted if desired.
2.  Combine all the ingredients for the dressing in a blender and process until smooth.  
3.  Add the dressing to the cabbage and let it sit for about 10 mins. to soften them.  
4.  Mix the mangoes, tomatoes, lime juice, half of the onions, half of the coriander leaves and half of the jalapeno. 
5.  Assemble the tacos before serving: the cabbage on the bottom followed by the mango/tomato salsa then top with more onions, jalapeno and coriander leaves and then add the avocado last.   Squeeze extra lime on top of each taco if desired.   Enjoy!

Here's a few pictures of Hawaii. More to come in the upcoming blogs.

This last shot is a picture of Austin.  He definitely enjoyed the variety of  beaches of Maui and Oahu.  I  hope you're enjoying your summer. 

Mahalo,

Lina

Austin's "Tex-Mex" Inspired Salad

Every week,  Austin has at least one or two meatless meals...he has several favourites and this salad happens to be one of those.  It would be paired with a pasta dish with hemp pesto sauce which he also loves (will hopefully post this one next week).  For me and my husband, the salad is already a perfect one-dish meal, no sides necessary.

Guacamole is popularly used as a dip...but on this recipe,  I made it as a dressing.  It has very similar ingredients but a little thinner in consistency.  We have a very active teenager and  the creamy guacamole makes for a hearty, satisfying and nutritious dressing for him .  

Austin's "Tex-Mex" Inspired Salad
Ingredients (Preferably Organic): 
 For the salad:
 1 bunch Romaine lettuce, washed, shredded and spin-dried
3 plum tomatoes, washed and cut into small cubes
1 1/5 c.  cooked black beans
1/2 to 1 piece jalapeno pepper, deseeded and finely chopped (optional)
1/4 - 1/2 c. red onions, finely chopped 
1/4 c. coriander leaves finely chopped 

For the dressing: 
 1 avocado, cut and  seed removed
juice of 1 1/2 limes
2 tsp. red onions, finely chopped
 1 tbsp. coriander leaves, finely chopped
pinch of salt (or to taste) 
1/4 tsp. cumin
1 tsp.maple syrup
4 Tbsp. filtered water
1 tsp. jalapeno pepper (optional) 

Method:

1. Prepare all the salad ingredients and set aside. To make the dressing, place all the ingredients into a blender and process until it becomes creamy.  Adjust the taste or add more water if you prefer a thinner consistency.

2. Assemble the salad then add the dressing.  If you happen to have a mustard or ketchup dispenser bottle, use one to dispense the dressing.  It looks pretty expecially if you are having friends over.

Other options to add to  the salad:
cucumber
 non-GMO corn 

Last Sunday,  we had our church service at the park and then enjoyed a picnic afterwards.  It was awesome to praise God seeing all his wonderful creations.  It was also a great time to share a meal, play and share stories with friends.

It's almost the end of May and we've had a little cold spell this week.   However, summer will soon  be upon us. Have a wonderful week! 

Warmly, 

Lina