I have been LOVING spring time weather and the resulting fresh easy foods I've been making so that we can be outside as often as possible.
My family has been big on tacos ever since I can remember. I mean, who doesn't like tacos??? But I don't love them with animal proteins, rolled drenched and fried in oil. I wanted to show my mom that these Vegan tacos are absolutely fantastic. I took her to some walking trails next to a beautiful pond for Mother's Day armed with a mini cooler filled with them. I don't know if she appreciates my food experiments or not, but I figured she was at my mercy, so we'd give it a shot.
I call them Vegan Lunch Tacos, but OF COURSE you could eat them any time of day.
Vegan Lunch Tacos
Toss the tortillas onto the griddle to brown and soften them. This also prevents them from falling apart when you pick them up. I've noticed that depending upon the brand, some are more crumbly than others, so if you need, you can use a bit of avocado oil on the griddle and then lightly fry the tortillas on one side. This gives them more firmness. Then spread hummus on the entire tortilla and top with homemade garden salsa. Cut up your choice of vegetables. Each tortilla got:
Shredded purple cabbage
Shredded spinach
Alfalfa sprouts
Slivered radishes
Avocado, cubed and put on top
That's it! Fold them in half and eat. They can easily be made ahead of time, stored in containers and taken out one or two at a time. I would do the quick fry to the tortillas, however, if you are planning on doing this method, so the extended moisture doesn't make the shells fall apart.
