It’s become really apparent to me through time, that tacos are timeless and are endlessly being reinvented. The difference you ask? What makes the perfect taco, and how do I make it low-carb, simple and still mouth-watering?
Tacos are truly a “go-to” meal and I chose to combine my favorite things, making a simple, yet unique taco which meets all your taco needs, of course keeping matters low-carb conscious and still delicious (I wouldn’t let you down). So in order to avoid getting into the nitty-gritty convos and waste your time, let’s get down to the serious business.
I take my love for avocados very seriously, and while I am aware that I may go a bit overkill, you cannot think that they wouldn’t be a staple in any taco I make. Sweet potatoes are a fantastic source of fiber, B and C vitamins and a variety of different minerals. Not to mention they are perfect when sauteed to crispy brown perfection, along with this 5-ingredient bunch. But the real base of a good taco tends to lie in the tortilla source, just as much as the “fixins”. This is why I choose “Mikeys Cassava Root” torillas, which are completely GRAIN-FREE, thats right! Made with coconut, cassava and ACV they are a total favorite of mine.
Check out Mikey’s goods here https://eatmikeys.com/collections/cassava-tortillas/products/burrito
So, how do I actually make my tacos?
5 Ingredient Vegan Street Tacos
These badass, low-carb, VEGAN, gluten-free babies are mouth-watering without all the extra junk, simple and easy to whip up and ready to meet all your taco needs this Tuesday!
Ingredients
- Sweet Potato Ribbons or Slices
- 1 Sweet Onion
- 1 Pack Mushrooms (I use Bella)
- 1 Pouch Black Beans
- 1 Avocado
- Tortillas of choice
- 2 Tsp Chopped Cilantro
- 1 Tsp Himalayan Sea Salt
Instructions
- Chop sweet potatoes, onion, and mushrooms into slices
- Add chopped ingredients into pan heated with olive or avocado oil and sautee for 10 minutes
- Meanwhile, slice cilantro and avocado
- Once sauteed to a crispy, brown-textured look and feel, add sweet potatoes, onion and mushroom into heated tortilla wraps
- Add avocado slices, cilantro and sprinkle with sea salt
Notes
Tip: You are better off heating the tacos and black beans at the last minute to preserve freshness and heat while you're actually eating!
Add the sweet potatoes into the pan first, then mushrooms, then onions in that order to make sure one food doesn't burn too quickly.
