Some of my favorite meals of all time have been tacos. Tacos with smoked mushrooms; tacos with glazed tempeh; tacos with whatever’s in the fridge topped with guacamole (shhhh – sometimes those are the best). Tacos are like a sandwich with its priorities straight: it’s not about the bread or the wrapper, it’s all about the fillings. Side note: I love when a taco gets so greedy with its filling it can just barely even close. You know the type? That’s a taco that brings it!
Tacos are also one of those food-stuffs I love to endlessly tinker with. I find they’re so great to showcase new sauces and mixes I’ve whipped up, and are always a suitable environment to incorporate superfoods. Case in point, I made a superfood slaw the other day with dried goldenberries as a total experiment. Cabbage, lime, golden berries, and little more make an exceptional meld of flavor and texture, especially when left to sit overnight. Soon after the batch was ready, I realized that to truly bring it to its full clean-eating glory, it had to be taco time. Twist my arm.
Black Bean Tacos with Goldenberry Slaw
Behind every great taco is an even greater salsa or slaw, and in this case, its the latter. This citrusy, colorful slaw tops a base of protein-rich black beans, a chipotle cream sauce, and of course, a generous serving of avocado.
Makes 8 tacos; serves 3-4
For the Goldenberry Slaw:
2 cups shredded green cabbage
1 cup shredded red cabbage
1 carrot, grated
1/3 cup dried goldenberries, chopped very fine
½ teaspoon sea salt
2 tablespoons olive oil
2 tablespoons fresh lime juice
For the Chipotle Cream:
½ cup raw cashews
½ cup water
½ teaspoon sea salt
1 teaspoon yellow miso
1 teaspoon apple cider vinegar
¼ teaspoon chipotle powder
For the Tacos:
8-10 6-inch organic sprouted corn tortillas, warmed
3 cups cooked black beans (or 2 15-ounce cans), warmed
2 avocados, pitted, peeled, and sliced
Cilantro, for garnish (optional)
To make the slaw, combine al the slaw ingreidnets in a large bowl. Mix well, cover, and refrigerate for a minimum of 2 hours, or up to 2 days.
To make the chipotle cream, combine all the cream ingredinets in a mini blender. Let sit for 15-30 minutes to allow the cashews to soften, then blend until smooth.
To assemble the tacos, lay the tortillas on a flat surface. Fill with beans, and drizzle with the chipotle cream. Top generously with slaw, a couple avocado slices, and garnish with cilantro if desired. Serve warm.
