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.
I figure if I can buy it I can make it. I have been looking for a recipe for sprouted taco’s guess I haven’g looked very hard if you have been enjoying them.
I had a veggie sandwich for lunch with fresh chard from my littler patch of dirt, it was quite good.
I make my own soft tacos, I would love to find a better corn masa, but I buy the quality I can find here. We make soft tacos regularly as I only eat gluten free foods. I make a simple and cheap rice (or sometimes quinoa) and lentil taco filling and add to the tacos whatever is in season in the garden. Tomorrow night I plan to make them with the lentil filling and sauteed radishes, with malabar spinach leaves for the greens.
In season instead of purchased beans we will use fresh black eyed peas for the filling.
Jessi and Hallie,
Thanks for the comments. So happy to have you 2 kale lovers join me here. I don’t need excuses to add kale to foods. Nor do I need a special reason to eat tacos.
I hope that you’ll come check out the other goodies that are coming up.
Yes, these do sound good! I enjoy FFL sprouted corn tortillas wrapped around warm rice and kidney beans and topped off with some lemony guacamole. Kind of a traditional way to eat tacos, but so tasty. I’ll eat kale in anything, so I’ll definitely have to give the kale taco a try!
GORGEOUS and full of so many wonderful treasures. Four of my favorite things in one place (growing my own kale for the first time this year), ashamed I didn’t think of it sooner myself!