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Colorful & Crunchy Tacos



November 12 2013, Tuesday Dinner 

WHAT:
  • 2-3 leaves of Lacinato Kale, remove rough stem and chop roughly
  • 1/2 Onion - sliced
  • 1-2 clove of Garlic- finally chopped
  • 1 Tbsp Taco seasoning
  • salt and pepper per your taste
  • 1 Tbsp oil
  • 2-3 pieces of TJ's Soy Krispy Tenders, cooked per direction and cut in small pieces
  • 3/4 cup of Purple Cabbage, thinly chopped
  • 1/2 cup of shredded Jack and Monterey Cheese
  • Soft Taco Tortillas ( note: I didn't have soft ones, so used hard ones but it will be definitely better with soft tortillas)
  • Green or Red Salsa
For Beet & Apple Salsa
  • 1 small Golden Beet, cut in small cube
  • 1 small apple, cut in small cubes
  • 1 or 1/2 jalapeno, finely chopped
  • 1/2 lemon 
  • pinch of salt
HOW:
  • Combine beet, apple, jalapenos in a bowl and add some lemon juice and pinch of salt and keep aside.
  • Add oil in a pan and sauté onion, garlic paste and Kale for few minutes or until onions are completely cook and kale is wilted. Add taco seasoning, salt and pepper as needed and keep aside.
  • Warm some tortillas in pan
TO SERVE:
  • Add kale & onion mix, soy tenders, beet & apple salsa on taco. Add cabbage, red or green salsa and cheese
  • Enjoy!






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