Tacos
Butternut Squash: Finely dice butternut squash. Toss with Citrus Habanero Olive Oil. Spread on a parchment paper lined cookie sheet, sprinkle with salt and pepper. Bake for 30 minutes at 400o. *Tip* You can also use sweet potatoes.
Black Beans: If using canned beans, drain and rinse beans. If making beans use "Mommy's Beans" recipe.
Cilantro Lime Coleslaw
1 1/2 c. Green cabbage 1-1/2 c. purple cabbage
1 cup shredded carrots 1/2 cup chopped cilantro
2 Tbsp Persian Lime Olive Oil 1 lime
1 Tbsp honey 1 garlic glove
salt
Combine cabbages and carrots in a large bowl. In a separate bowl whisk all ingredients for dressing. Toss the slaw with the dressing. *Tip* Slaw can be used on tacos, BBQ sandwiches, mexican bowls, or even served alone as a salad. This can be prepped ahead of time, cabbage does not wilt like lettuce.
Chipotle Sour Cream
1 cup raw organic cashews
2 Tsp cider vinegar
1 tsp lemon juice
1/8 tsp sea salt
1 chipotle pepper in adobo sauce
1/4 c distilled water
Soak cashews in water of 8 hours. Drain cashews and place in blender with remaining ingredients. Blend until very smooth, you may need to add more water to get desired consistency. *Tip* You can soak cashews in boiling water for 30-60 minutes if you are on a time crunch.
Avocado Sauce
2 ripe avocados 2 limes
2 Tbsp Persian Lime Olive Oil 1 jalapeno
Handful of cilantro 1/2 tsp coriander
1/2 tsp garlic salt 1/2 c distilled water
Combine all ingredients into a high powered blender/food processor. Add more/less water to reach desired consistence. *Tip* This sauce goes great on tacos but can also be when you use less water it will be more stiff and can be a great topping to a rice or burrito bowl dish.