Spicy Salad Tacos

Lunch | July 16, 2020


  • Tortilla Shells (Corn or Cassava)
  • Romaine lettuce
  • Spinach
  • Sliced black olives
  • Radish
  • Pinto beans
  • 1 avocado
  • 2 teaspoons lemon juice
  • 1 jalapeno
  • Pinch sea salt
  • Manitoba Harvest Hemp Hearts


  1. Remove the top of the jalapeno, slice in half and remove the seeds.
  2. Peel and seed the avocado.
  3. In a small blender add the jalapeno, avocado, lemon juice and sea salt and blend until creamy. Add more lemon juice or a touch of water for a thinner sauce if you prefer.
  4. Warm the shells, and load up with the salad ingredients.
  5. Drizzle or dollop sauce on top of tacos, top with a generous pinch of Hemp Hearts, enjoy!


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