By Michelle Ronay, HCTP September 2013
These veggie-filled tacos are made with hibiscus, mushrooms, and the perfect blend of spices. Simple ingredients are loaded into fiber-filled homemade quinoa, cassava, and cactus flour tortillas, making it a meatless meal that is sure to satisfy.
- 2 tablespoons chipotle-flavored avocado oil
- 4 garlic cloves, finely chopped
- 1 cup hibiscus, boiled
- Shiitake broth (or sub natural veggie broth) to taste
- 1 cup fresh shiitake
- Salt and pepper to taste
- Chili flakes to taste
- Garlic powder to taste
- Onion power to taste
- A pinch monk fruit
- Equal amounts of quinoa and cassava flours
- Cactus flour (1/4 of the amount of above flours)
- Creamy base of your choice: garlic hummus, Greek yogurt, or crème fraîche
- Heat oil in frying pan and cook garlic until golden. Set garlic aside.
- Cook hibiscus for about 3 minutes, adding broth slowly so it cooks.
- Add fresh shiitake, spices, and monk fruit. Continue to cook while stirring. Add more broth if needed.
- Add garlic and cook for 2 more minutes.
- To make tortillas, combine cassava and quinoa flours. Mix in cactus flour.
- Add enough water to make dough and form four balls. Use a tortillero, rolling pin, or your hands to make even tortillas.
- Spread creamy base on tortilla and fill with hibiscus mixture.
- Top with avocado.
Michelle Ronay is the founder of Eat Food, Mama Rebelde, and Tessai. She has been passionate about holistic health since she was cured through food and wellness eight years ago; it wasn’t until six years ago that she decided to go after her passions and stumbled across IIN. Now Michelle shares her lifestyle and knowledge to help others. This is something that motivates her every day and is an essential part of her purpose in life. Learn more about Michelle on Instagram.
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