About the Recipe
An essential component of Mexican night at Bliss Yoga Retreats is our spicy vegan Tacos with homemade guacamole, green salad and loaded nachos. If there was any night you might not have space for desert then this is likely it!
Ingredients
For the salads to put in the tacos
- 1 Lage fennel
- 2 large onions
- 6 cloves of garlic
- 1 bag of baby spinach leafs
- 1 cucumber
- 2 tomatoes
- 1/2 or 1 tsp chilli powder
For the guacamole
- 6 large avocados
- 1 lime or lemon
- 1/2 red onion
- Coriander
16 or 24 Tacos
2 or 3 per persons
- 1 lime
- 1/2 red onion
- 1 jar of chickpeas
- tbsp of pin nuts
Preparation
In a large bowl, combine the thinly sliced fennel, onions, minced garlic, baby spinach, diced cucumber, and tomatoes.
Sprinkle the chili powder over the salad.
Toss gently to mix all the ingredients well.
Season with salt and pepper to taste.
Chill in the fridge until ready to serve in the tacos
Guacamole
Cut the avocados in half lengthwise. Remove the pits and scoop the flesh into a mixing bowl.
Use a fork or potato masher to mash the avocado to your preferred texture—smooth or chunky.
Pour in the lime or lemon juice. This not only adds brightness but also helps prevent the guacamole from browning.
Stir in the finely chopped red onion and fresh coriander.
Add salt to taste. Mix well to combine all the flavors.
For best flavor, cover and refrigerate the guacamole for about 30 minutes before serving, or serve immediately.
Add the guacamole and the fresh salade into the fajitas/ tacos