I’ve been wanting to blog about my soft tacos for awhile. I started eating them because I mostly eat gluten-free and really enjoy eating Food for Life sprouted corn tortillas. There’s not all that much you can do with them but they’re incredible for making soft tacos which are adaptable for all the interesting fillings which come to me, based on what’s currently in my refrigerator.
Recently, I had made brown rice and lentils for my dog (yes, I cook for my old dog Bear) and reserved some for myself. I almost always have greens in the refrigerator because I eat them but also because I put them into my husband’s smoothies (unbeknownst to him). I had taught a class in which I used brown alba clamshell, cirmini and Nebrodini Bianco mushrooms and had a few leftover from my recipe for Mushrooms, Asparagus and Snow Peas. Since it’s spring, I also had spring onions. I cooked the onions, mushrooms and kale and put this mixture on top of the rice and lentil mixture. I added a splash of hot sauce and wrapped the mixture in my sprouted corn tortillas. And the result was my soft tacos which I enjoy eating any time of day.
Have you eaten soft tacos or made them at home? Tell me about the best or most unusual ones you’ve eaten. Do these sound good to you.