I’m not the ideal customer at a Mexican restaurant. While the cuisine is phenomenal (and done so well here in So Cal), I usually have to ask for half of the ingredients to be left off of my order. Crema, tomatoes, peppers, anything spicy… It doesn’t discourage my new West Coast interest in tacos, though.
At home, in relatively rural New Jersey, tacos are basically nonexistent. Good luck even finding corn tortillas in a grocery store. After my trip to So Cal last summer, I went home and figured out how to make my own corn tortillas without a press. Thankfully, though, grocery stores out here have sensational options for tortillas.
I’ve been making my own tacos with a variety of functional foods. The ingredients I’ve used here are a way for me to have a meal that’s beneficial for gut health and nutrient absorption. A whole bunch of the fermentation, probiotics, and sprouted ingredients went into these tacos. These are just guidelines though, any substitutions will do.
- 1 serving yellow pea tempeh
- 2 sprouted corn or grain-free tortillas
- 1/2 cup alfalfa sprouts, organic when possible
- 2 tablespoons raw sauerkraut
- 2 tablespoons cashew cream
- 1 tablespoon avocado basil pesto
Heat a frying pan with a tiny bit of coconut oil and sear yellow pea tempeh until lightly crusted. Remove the pan from the burner and heat tortillas.
Assemble the tacos by spreading cashew cream first, then layering with yellow pea tempeh, sprouts, sauerkraut, and pesto.