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    Live everyday like it's Taco Tuesday with these easy-to-make vegan tacos.

    A note from Chef Ivan:

    It is not a secret that I'm a big fan of Mexican food, especially tacos! Who doesn't like tacos!? This recipe will satisfy your craving for some Mexican food; so easy to make and delicious. 

    The salsa Verde is the cherry on top. I used blue and pink corn tortillas (that I made at my restaurant), but you can use any type of corn tortillas. If you cannot find serrano pepper for the salsa, you can use jalapeño or morita pepper. 

    Clock Icon
    Prep Time:

    20 mins

    Cook time:

    30 mins

    Servings Icon
    Serves:

    6-8 tacos



            By: 

    Chef Ivan Castro

    Ingredients

    Fresh Salsa Verde                                          

    • 1 serrano pepper              
    • 1 scallion                           
    • ¼ white onion                     
    • 350g tomatillo                  
    • ¼ garlic clove
    • ¼ cup cilantro
    • Salt to taste

     

    Taco Filling                                                   

    • ½ cup cooked buckwheat (al dente)  
    • ½ cup chopped white onion                            
    • 1 clove garlic                       
    • ½ cup sliced cremini mushrooms      
    • 2 fire roasted poblano peppers
    • 1 scoop Iron Vegan Unflavoured Sprouted Protein                   
    • 2 limes
    • Corn tortillas                    
    • Salt                      
    • 1 sliced avocado  

    Directions

    Salsa Verde         

    1. Put all the ingredients in a blender, pulse a few times. We are looking for a chunky consistency. Season to taste.
    2. You can add avocado or any other herb to this delicious sauce, like basil or tarragon to give it an extra freshness.

     

    Taco Filling         

    1. Roast the poblano pepper directly on the fire and once the peppers are blackened all over, place them in a mixing bowl and cover them with plastic. Let the chiles steam in their own heat for a few minutes.
    2. When the peppers are cool to touch, remove them from the bowl. Working over a cutting board, use plastic gloves and strip off the blackened parts. Do not run the chiles themselves underwater, as that may wash away some good flavour. Cut the chiles into medium strips, about an inch wide and set aside.
    3. Sautee the chopped onion until golden brown, adding a dash of salt at the very beginning. Add the minced garlic and cook for one more minute. Add the mushrooms little by little, don't crowd them in the pan, and spread them out so that they are only just touching one another until they are brown and crisp. Add the protein powder, 4 tablespoons of water, the poblano peppers and stir. Add salt to taste.
    4. Assemble the tacos: put some of the mushroom filling, slices of avocado, salsa Verde and fresh cilantro on top.

     

    Notes    

    1. To cook al dente your buckwheat, put 1 cup of uncooked buckwheat into a fine-mesh strainer and rinse under cool water until the water runs clear.
    2. In a pot, bring 750 ml of water to a boil, stir in the buckwheat groats, bring back to a gentle simmer and reduce the heat to low, cook for 8 minutes util al dente. Place the cooked buckwheat into a fine-mess strainer and rinse under cool water. Set aside.