Cinco de Mayo is one of the most celebrated holidays in Mexico and the United States. Literally translated to the ‘fifth of May’, it is a Mexican holiday to celebrate the battle of Puebla, which took place on May 5, 1862.
You may be hosting a Cinco de Mayo party or you may just want to join in the festivities from your dining table at home – either way I am sure this Taco recipe will have you saying ‘deliciosa‘ from the very first bite!
Healthy Heart Tacos = YUM!
1. Swap corn taco shells for lettuce
I do love the odd taco shell here and there but the humble lettuce leaf is far more light and summer friendly. Plus, a cup of leafy greens (such as cos or romaine lettuce) a day, is enough to give you all the Vitamin K you need for healthy bones. Vitamin K is also good for the cardiovascular system. Definitely a win to me.
2. Prepare the Meat
2 cups of premium grass-fed beef mince or lean chicken breast
2 cups diced tofu or minced walnuts if you are vegetarian
¼ cup oil-free sun dried tomatoes, soaked until soft (about 30 minutes)
2 tablespoons raw soya sauce
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon onion powder
pinch of cayenne pepper, to taste
- Sautee meat and add the seasoning
- If going for the vegetarian option, you can whizz walnuts in a food processor until crumbly and stir the seasoning through in a large mixing bowl
3. Stir up the Salsa
2 large roma tomatoes, diced
½ cup pineapple, diced
½ cup coriander (US cilantro), chopped
½ cup corn kernels
1 tablespoon of red onion, diced fine
1 fresh lime
flaky sea salt and cracked black pepper to season
- Combine everything in a bowl
- Squeeze lime juice over the top and season with salt and pepper
4. Devour (hungrily)!
Pile the meat and salsa together in a lettuce leaf and add a few strips of avocado and a spoonful of greek yoghurt. Then aim in the direction of your mouth and enjoy!
In good health.