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Home / blog / Vegan Mexican Taco’s with a Spicy Chipotle Sauce
Healthy Liver Recipes
blog, Recipes | December 1, 2020January 23, 2021

Vegan Mexican Taco’s with a Spicy Chipotle Sauce

Vegan Mexican Taco's

I love Mexican food: tacos, burritos, nachos, guacamole, salsa etc. I think it’s the delicious combination of flavours and textures. The meals always feel so comforting, hearty and satisfying. Needless to say I haven’t indulged in the traditional cooked versions of these meals in quite some time… but I enjoy using common cooked dishes as inspiration for creating raw meals, and decided to try and make some vegan Mexican tacos.

I used romaine leaves in place of taco shells because I wanted to keep things simple. They are so fresh and crunchy and always make a good base for your other desired ingredients. This high fibre lettuce is a great source of vitamin A and C and folate, and also carotenoids, anthocyanins and phenolics. Next I use cauliflower which I pulse until it resembles a rice-like texture. Then comes the simple salsa and the deliciously creamy and spicy chipotle sauce. I use chipotle powder in this sauce which is simply a dried, smoke jalapeno pepper. It has a delicious, rich, spicy flavour. Jalapeno’s have a unique compound in them called capsaicin which has been shown to have strong anti-cancer properties.

You are left with a brightly coloured, nutritious meal that is both fun and delicious for everyone to eat. These vegan Mexican tacos make a great dish to eat for lunch or dinner.

Vegan Mexican Taco's

Healthy Liver Recipes

Mexican Taco’s with a Spicy Chipotle Sauce

Olivia Budgen
This is a light, tasty and satisfying meal bursting with Mexican flavours, a variety of textures, and a creamy vibrant sauce to top it all off.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 0 mins
Cuisine Mexican
Servings 2 people

Ingredients
  

Rice

  • 1 small head cauliflower
  • 1/2 tsp cumin powder
  • 1/2 tsp oregano powder

Salsa

  • 1/2 large red capsicum
  • 1 large tomato
  • 1 small red onion
  • 1 medium cucumber
  • 1 handful fresh cilantro

Sauce

  • 1/4 cup sundried tomatoes soaked for half an hour
  • 1 large tomato
  • 1 small garlic clove
  • 1/2 small lemon juiced
  • 1/4 medium avocado
  • 1/4 tsp chipotle powder
  • 1/4 tsp paprika powder
  • 1 pinch cayenne pepper
  • 3/4 cup water

Other

  • 10 fresh cos (romaine) lettuce leaves
  • 1/2 cup purple cabbage chopped
  • extra avocado slices

Instructions
 

  • Pulse the cauliflower, cumin and oregano until it resembles rice. Be careful not to over-blend.
  • Finely chop all the salsa ingredients and add to a bowl.
  • Blend all the sauce ingredients.
  • Layer the rice, salsa, cabbage and avocado slices on the cos lettuce leaves.
  • Top with the sauce and extra cilantro. Enjoy!

Notes

There will most likely be lots of sauce left over. It will store in the fridge for up to 3 days. Use it as a dip or on salads etc.

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2 comments

  • Mary says:
    January 20, 2021 at 9:46 pm

    Hi Olivia,
    Great article! I’m interested in the kidney filtration video but note the link is missing. Please share the link.
    Thank you!

    Reply
    • Olivia says:
      January 22, 2021 at 1:00 am

      Hi Mary, thanks for your comment and letting me know about the video. I will fix that. For now, here is the link to the video: https://www.youtube.com/watch?v=JO4V9so3bxI&feature=youtu.be

      Reply

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I'm Olivia Budgen and I am here to empower you to become your own healer. There are many pieces in the puzzle that make up the entire picture of true health. I want to help you put these pieces together so you can feel truly alive and vibrant.

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Vegan Mexican Taco’s with a Spicy Chipotle Sauce

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