I’m sure my siblings will correct me (Ashleigh, am I getting this right?), but I don’t think I’d ever had ‘Mexican’ until I met Andrew – the lifelong devout muncher of all things tortilla chip, cheese oozing quesadilla, refried bean, and salted rim margarita. You know, the ‘authentic stuff’. And though I’ve made up for lost time ten fold, consorting with Andrew on many an evening of vegetable fajitas-for-one (a meal noted for one, prepared to serve a ravenous family of four), my enthusiasm is too often met with a perpetuated lackluster, accentuated by a persistent and accompanying roll-me-home vibe. Hello food baby.
Taking those classic ‘Mexican’ flavors, brightness and vibrancy paired with a heaping dose of meatiness and spice, and then giving them a nutritionally elevated and seasonal spin, my Summer Fiesta Tacos are the best of every world. A simple and plant based meal truly celebrating summer’s bounty, these rainbow tacos are filled to the brim with a charred sweet yellow corn, bell pepper, cherry tomato, and lime juice salad. Topped with an omega rich raw walnut meat crumble and thick slices of ripe avocado, these are just the sort of comforting and indulgent, yet cell nourishing bites I love and crave. Andrew and I serve our tacos on warm corn tortillas, topped with extra lime juice and a healthful dollop of dairy free sour cream. Alternatively, you could serve yours in the form of a taco salad, using baby arugula or romaine and quinoa as your base instead.
Summer Fiesta Tacos [serves 4]
inspired by: My New Roots, Raw Taco Fiesta!
1 ear yellow corn, husk and silks removed
1 cup cherry tomatoes, quartered
½ large red bell pepper, seeded then diced small
½ large orange bell pepper, seeded then diced small
¼ cup fresh cilantro, roughly chopped + extra for serving
4 teaspoons olive oil, divided
juice of 1 lime + extra for serving
1 cup raw walnuts
1 ½ teaspoons organic taco seasoning
1 teaspoon tamari or low-sodium soy sauce
8 soft corn tortillas
1 ripe avocado, pitted and sliced thin
½ cup nondairy sour cream (optional)
Preheat oven to broil, setting the rack about 6 inches from the top of the oven. Place the corn on a baking sheet and broil for 5-10 minutes, rotating every 2 minutes, until the corn is golden brown and slightly charred all around. Remove from heat and allow cob to cool to room temperature. Using a sharp knife, separate kernels from cob and place kernels in a large bowl.
Add cherry tomatoes, peppers, cilantro, 3 teaspoons olive oil, lime, and a pinch of salt to that same bowl. Gently toss until well mixed, then cover and refrigerate for a minimum of 30 minutes – allowing flavors to meld.
Meanwhile, in a food processor fitted with an S-blade, gently pulse remaining 1 teaspoon olive oil, walnuts, tamari, and taco seasoning until walnuts form a large crumb. Transfer to a small bowl and set aside.
To Assemble: Evenly distribute tomato mixture and walnut mixture amongst corn tortillas. Top with sliced avocado, nondairy sour cream, and extra lime juice and cilantro as desired.
Nutritional Information [per serving = 2 assembled tacos]
490 Calories, 29g Far, 51g Carbohydrates, 10g Fiber, 4.5g Sugar, 17g Protein