Pretty Tacos!

Lovely, no?

Tacos are one of my favorite things to serve this vegan/vegetarian/carnivore/junk foodie family. I put it all out there and they can each pick and choose what they want. I made a purple cabbage slaw with the juice of a lime, a couple of tablespoons of veganaise and a couple of shakes of chipotle powder. It is as addictive as a slaw can be. I can't stop thinking about it! My pretty taco contained wild rice, black beans, avocado slices, slaw and a dab of salsa. The shell was so jammed with lusciousness that I had the peppers-n-onions on the side. These were a big hit and I'm still enjoying the leftovers.

Random recent fact: The UPS lady just informed me a big white swan was sitting on my roof just now and only flew away as she approached the front porch. What does this mean? Maybe the bird can sense I prefer avocados and purple slaw to poultry.

Avocado Aioli For Cinco De Mayo

Alright, kids, here it is! It's so lazy and easy. You may want to double the recipe because this goes away very fast.

Avocado Aioli
1 ripe avocado
3 Tbsp. Veganaise
juice of 1/4 lime
3-4 shakes of Chipotle powder plus more on top to make it pretty

Just mash and stir it all together! 

You can play with the amount of the Chipotle powder, which is very different in flavor from Cayenne or other chili powders. Chipotle is smoky and rich, not hot and biting. Avocado aioli is a nice departure from the predictable guacamole, which I also love. These are healthy fats at their finest. Here's how we ate the aioli:

We had tacos the first night: black eyed peas, cabbage and cilantro with lime, tomatoes and salsa, and of course, the aioli. You can see I am generous with my healthy fats!

Then for lunch the next day I had a taco salad. Here, the vehicle for all that yum is a bowl of spinach instead of a tortilla. The chips are brown rice. Ole!