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Spice Up Your Cinco de Mayo
Cinco de Mayo coinciding with Taco Tuesday has got us in the mood to get extra spicy! Here are some creative recipes (with a kick!) to inspire you to get festive and add some spice to your day.
Place all sauce ingredients in a food processor, blend until creamy. Pat shrimp dry, mix with seasoning s. Place a sauté pan over medium heat and add 1 tbsp olive oil. Sauté shrimp for 5-7 minutes, flipping occasionally until cooked through. Heat tortillas in small pan over medium heat. Mix cabbage with 1/ 2 of the sauce. Top tortillas with slaw, shrimp, sauce, and other toppings.
Prep pancakes per instructions on packaging. While pancakes are cooking, heat a pan over medium heat and prepare eggs. Top pancakes with eggs, chopped tomatoes, and chives. Drizzle with hot sauce and salt and pepper to taste.
Vegan Crunchwrap Supreme // vegan + gluten-free Via @PinchofYum
Gluten-Free flour Tortillas (you want these to be large so you can wrap them)
Siete Foods Grain-Free Taco Shells
1 cup cashews
1/2 cup water
1 can diced green chiles
1 teaspoon taco seasoning
Prep the cashew queso by blending all ingredients in high-speed blender and blend until smooth. Lay a large tortilla on a flat surface. Layer queso, beans, tomatoes. Then take the hard tortilla, break in half so it can lay flat in the tortilla. Top hard shell with cheese plus any extras you’d like. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
In an ice filled glass, add tequila, fresh lime juice, syrup, and pineapple. Top with Pellegrino.