Black Bean and Sweet Potato Tacos

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If you know me…you know I LOVE me some tacos! The saddest part was that my avocados were nowhere near ripe….but I wanted these tacos so bad I couldn’t wait! Although avocado does makes everything better…am I right?! SO make sure you have some ripe avocados šŸ™‚ Happy Taco Tuesday!

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ingredients

4 small sweet potatoes

black beans (540 ml can)

1 large garlic clove, minced

1/4 small onion

1/8 jalapeno

2 tsp cumin

1/2 tsp smoked paprika

sea salt and pepper to taste

1/4 red cabbage thinly sliced

2 carrots shaved with vegetable peeler

1/3 c cilantro

corn tortillas

lime (if you would like more juice on top of tacos)

1 large avocado

cream sauce

1/4 coconut cream

juice from 1/2 lime

1 tsp coriander

1 tsp parsley flakes

1 large garlic clove, minced

sea salt and pepper to taste

directions

  1. Cut sweet potatoes into big chunks and boil until tender ( about 20- 25 minutes)
  2. While sweet potatoes are boiling warm black beans on the stove.
  3. You can also make your cream sauce while you are waiting, add all ingredients to mini food processor and mix together.
  4. When sweet potatoes are done, mash with a potato masher. Add garlic, onion, cumin, jalapeƱo, smoked paprika and salt and pepper. Once combined, mix in black beans.
  5. Wrap corn tortillas in paper towel and warm in the microwave for 30 seconds…you may need to add more time depending on how many tortillas you have!
  6. Add sweet potato mixture to taco shells and top with cabbage, carrots, avocado, cream sauce, avocado and lime juice

*This made a lot, so you can have left overs for lunches during the week!

xo

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Plantain Taco Shells

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Plantain Taco adapted from Whole New Mom blog

Ingredients:

3 ripe plantains

1/2 c avocado oil

1.5 tsp hot sauce

1 tsp garlic salt

1/2 tsp onion salt

1/2 lime, juiced

Directions:

1. Pre heat oven to 300F

2. Combine all ingredients in your food processor or blender until smooth.

3. On parchment lined baking sheet pour plantain mixture, spread it out with a spoon or spatula to what ever size shells you would like- I like to make smaller sized shells (around the size of my hand) It should be about 1/4 of an inch thick.

4. Bake for about 25 minutes- until they are firm but flexible. Remove from oven and let the shells slightly cool.

5. Hang shells from the oven rack and cook for another 10-12 minutes. It may need longer but you want to watch them very closely so they do not burn!! This will help the taco shells have a bit more form and crisp up a bit.

6. Remove shells from oven and open them up a bit so as they cool they will keep their open shape- this will make them easier to fill.

xo erin

Coconut Crusted Shrimp

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This was a meal I had a while back when I was doing Whole 30. Seriously guys you can make delicious meals with out compromising the flavor and keeping it super healthy!!

I found it very hard not to have ANY sweeteners… like not even refined sugar free things but I did feel amazing while I was doing Whole 30! Another tricky thing for me was portion control- you aren’t supposed to snack on Whole 30 so I had to make sure I ate enough (with out over eating) at one meal to keep me full till the next.

What I love is that I got to eat SO many veggies! I love veggies…seriously I can’t go a meal with out them! There are a few things I can’t go a meal with out- another one of them is avocado!

Find the coconut shrimp recipe hereĀ and grill what ever vegetables you would like on the side!

xo erin

Guac and Talk

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I’m obsessed with guacamole. Mostly avocados in general. The other day my brother said “Do you go a meal with out eating avocado?” ā€¦. do you understand my love for them now?

Ingredients:

4 avocados

1/2 onion chopped

3 tomatoes

1/2 lime, juiced

1/4 jalapeƱo, finely chopped (more if you like it spicier)

2-3 garlic cloves

chicken stock to taste (about 1-2 tsp)

Directions:

1. Mash avocado into bowl.

2. Dice tomatoes, chop jalapeƱo, chop onions, mince garlic and all to avocado along with all the other ingredients.

3. Serve!

xo

The Best Fish Tacos of All Time

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Me and my friend Aaron love to cook together. Girl Erin and boy Aaron.

We both have similar dietary restrictions so its fun to find new recipes and try them together. I introduced him to the plantain taco shell and he introduced me to this amazing fish taco recipe! Together they were AMAZING! Together we make amazing meals!

Plantain Taco adapted from Whole New Mom blog

Ingredients:

3 ripe plantains

1/2 c avocado oil

1.5 tsp hot sauce

1 tsp garlic salt

1/2 tsp onion salt

1/2 lime, juiced

Directions:

1. Pre heat oven to 300F

2. Combine all ingredients in your food processor or blender until smooth.

3. On parchment lined baking sheet pour plantain mixture, spread it out with a spoon or spatula to what ever size shells you would like- I like to make smaller sized shells (around the size of my hand) It should be about 1/4 of an inch thick.

4. Bake for about 25 minutes- until they are firm but flexible. Remove from over and let the shells slightly cool.

5. Hang shells from the oven rack and cook for another 10-12 minutes. It may need longer but you want to watch them very closely so they do not burn!! This will help the taco shells have a bit more form and crisp up a bit.

6. Remove shells from over and open them up a bit so as they cool they will keep their open shape- this will make them easier to fill.

While the tacos are cooking cook your fish and prepare the fillersā€¦.

Fish:

1 lbs of firm white fish

1/2 lime, juiced

1 garlic clove, minced

1/2 tsp cumin

1/2 tsp chili powder

1 tbsp olive oil

sea salt & pepper

Slaw:

1/2 head of red cabbage

1/2 red onion, sliced

1/3 cup cilantro, coarsely chopped

1 tbsp olive oil

1/2 lime, juices

sea salt & pepper

DIrections:

1. Place fish in a baking dish. Pour lime juice, sprinkle spices and add 1 tbsp of the oil to the dish. Flip fish over to coat both sides. Set aside to marinate for 20 minutes.

2. While fish is marinating make the slaw. Combine cabbage, onion, cilantro, 1 tbsp olive oil, salt and pepper in bowl. Pour lime juice over the slaw, mix and set aside.

3. In a frying pan with a bit of olive oil cook the fish on med- high heat for a couple minutes on each side. It is okay if the fish falls apart. Transfer cooked fish to a plate.

4. At this point you may need to add a bit more salt and pepper or lime juice to your slaw.

Recipe for the best guacamole!

Fill your taco shells with fish, slaw, guar and enjoy with a nice glass of lime water!

xo erin