Pear & Dairy Free Ricotta Breakfast Tacos

vegetarian | gluten free | dairy free | egg free | soy free | vegan

15 minutes or less + overnight soaking for the cashews | batch prep

What You’ll Need:

For the ricotta**:

1 c cashews, soaked overnight & drained

1/2 block firm tofu

juice of 1 lemon

3/4 tsp sea salt

.25oz fresh basil

3 cloves garlic

2 Tbsp olive oil

For the tacos:

8 corn or wheat free tortillas

4 ripe pears

honey, local to your area

cinnamon

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**This makes a double batch of ricotta—you will only use about half for these tacos!

Cover raw cashews with filtered water in a glass dish and leave at room temperature overnight.

Once cashews have soaked:

Drain & rinse soaked cashews. Toss into a food processor or high speed blender with remaining ricotta ingredients. Puree until smooth & set aside. This recipe makes a double batch of ricotta! Store in the fridge for quick breakfast taco assembly all week long:

If you have a gas range: Torch the tortillas on each side over high heat. Set tortilla directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla.) Use a dry frying pan on electric range for a similar result!

Smear each tortilla with 2 Tablespoons or so of prepared ricotta. Top with a sliced pear, drizzle with honey and sprinkle with cinnamon

Fold in half and eat like a taco!

Serves 4.

Black Bean Tostadas

vegetarian | gluten free | nut free | soy free

25 minutes or less

What You’ll Need:

1 can black beans, drained & rinsed

Juice of ½ lime

6 corn tortillas

4 ounces cheddar cheese, shredded

Parchment paper

For the topping:

2 ears of corn, kernels cut from cob (approx. 1 c)

2 tomatoes, chopped

½ red onion, minced

½ c fresh cilantro, chopped

2 avocados, pitted & cubed

Juice of ½ lime

½ tsp sea salt

1 Tbsp avocado oil

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Preheat oven to broil.

Combine black beans & juice of ½ lime in a food processor or blender until smooth.

Prepare topping by combining all ingredients in a large bowl. Toss to allow flavors to marry.

Line corn tortillas on a cookie sheet lined with parchment paper

Smear each tortilla with black bean puree & top with shredded cheese.

Place on the top rack of the oven for 3 minutes, just long enough to toast & melt cheese.

Generously scoop topping onto each cooked tostada. You will probably have some topping left over. You should be totally cool with that. Eat it on the side!

Enjoy tostadas by folding in half like a taco or with a fork & knife if you’re feeling fancy.

Serves 2.

Sheet Pan Tacos

vegetarian | gluten free | soy free | nut free

20 minutes or less

What You’ll Need:

parchment paper

1 (5-7oz) bag slaw mix, any variety

½ tsp sea salt

½ Tbsp grass fed butter

3-4 ounces (about 1/2c) cheddar cheese, shredded

4 corn tortillas

4 eggs

1/4 (5-7oz) bag baby salad greens, any variety

½ bunch (about 3-4) radishes, sliced into matchsticks

1 avocado, sliced

OPTIONAL: 1 jalapeno pepper, sliced thin,

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Preheat oven to broil.

While oven heats, sauté slaw mix in butter & salt over medium high heat, stirring frequently. Cook for about 5 minutes, or until water has cooked out of the slaw.

Toss cooked slaw into a medium size bowl with shredded cheese. Mix well & set aside.

Line up corn tortillas on a baking sheet lined with parchment paper. Top each tortilla with cheese/slaw mixture, leaving a slight well in the center (think like a holiday wreath!)

Crack one egg in the center of each well & carefully slide into the oven on the lower rack.

Cook for 6 minutes for an over hard egg, a little less for a runnier yolk.

Top each taco with radish, greens, & peppers if desired. Fold in half & eat like a taco, or be fancy & use a knife and fork.

Serves 2.

Black Bean & Veggie Tacos with Feta

vegetarian | gluten free | egg free | soy free | nut free

20 minutes or less

What You’ll Need:

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

For the taco filling:

1 medium-large zucchini, quartered & sliced

2 Portobello mushrooms, chopped

1 can black beans, drained & rinsed

2 1/2 tsp prepared taco seasoning

6 corn tortillas

3-4oz feta cheese, crumbled

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What you’ll need:

Combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Add prepared veggies, beans & 2 1/2 tsp prepared seasoning to large frying pan. Toss to coat. Cook over medium heat for about 8 minutes, or until veggies have released most of their water and are tender.

*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Fill each tortilla with goodness. Top with feta cheese. ENJOY!

Serves 2.

Rainbow Tostadas

gluten free | vegetarian | nut free | soy free

20 minutes or less

What You'll Need:

For the filling:

3 sweet bell peppers, any color, seeded & diced

1 small purple onion, minced

1 can black beans, drained & rinsed

¼ c olive oil

¼ c red wine vinegar

Juice of ½ lime

For the topping:

2 avocados, cubed

½ tsp sea salt

Juice of ½ lime

6-8 corn tortillas

4 ounces pepper jack cheese, shredded or sliced

Parchment paper

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Preheat oven to broil.

Combine ingredients for the taco filling in a medium size bowl.  Combine cubed avocado, lime & salt in a smaller bowl.

Line corn tortillas on a cookie sheet lined with parchment paper & top with cheese.

Place on the top rack of the oven for 3 minutes, just long enough to toast & melt cheese.

Generously scoop filling & topping onto each cooked tostada.

You will probably have some topping left over. You should be totally cool with that. Eat it on the side!

Enjoy tostadas by folding in half like a taco or with a fork & knife if you’re feeling fancy.

Serves 2.

Peach Breakfast Tortillas

gluten free | vegetarian | nut free | soy free

10 minutes or less

What You’ll Need:

8 corn tortillas

4 ounce log soft goat cheese

4 peaches

Optional:

Cinnamon

PURE maple syrup

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If you have a gas range: Torch the tortillas on each side over high heat.. Set tortilla directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla. This can be done in a dry frying pan on an electric range, too!

Smear each each tortilla with 1-2 Tbsp.cheese. Top with sliced peaches, sprinkle with cinnamon & maple syrup if desired.

Fold in half and eat like a taco!

Makes 4 servings.

BBQ Cauliflower Tacos

vegetarian | gluten free | dairy free | nut free | soy free | egg free | vegan

35 minutes or less

What you’ll need:

1 head cauliflower, broken into florets

1 can chickpeas, drained and rinsed

2Tbsp olive oil

parchment paper

For dry seasoning:

2 tsp garlic powder

1 tsp cumin

1 tsp paprika

¼ tsp sea salt

¼ tsp black pepper

1 c BBQ sauce, no corn syrup added*

For the slaw:

1 (6-8oz) bag slaw mix, any variety

2 Tbsp apple cider vinegar

1 tsp raw sugar

6 corn torillas

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Preheat oven to 350*

Toss cauliflower & chickpeas in Olive oil & dry seasoning. Spread evenly in a roasting pan lined with parchment paper. Pop in the oven for 20 minutes.

While cauliflower roasts, toss together ingredients for slaw. Set aside.

Toss roasted cauliflower with BBQ sauce. Pop back into the oven for a final 10 minutes.

*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Stuff tortillas generously with BBQ goodness + slaw. Enjoy with a friend!

Serves 2 as a main, more as a side

*Always read your ingredient labels and double check for allergens!

Tofu Tacos with Mango Salsa

gluten free | vegetarian | dairy free | nut free | egg free | vegan

30 minutes or less

What You’ll Need:

For the salsa:

2 c frozen mango chunks

1/3 red onion, minced

1/4 bunch fresh cilantro

Pinch sea salt

Optional: 1 fresh jalapeno

For the tacos:

1 block organic, firm tofu, pressed and diced

3 Tbsp avocado oil

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

½ (5-7oz) bag salad greens, any variety

6 corn tortillas

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Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press semi-firmly to begin to release water & set aside.

Meanwhile, prepare the salsa. Defrost mango by popping into the microwave for 45 seconds or so (will

yield about 1 ½ cup!)

Combine salsa ingredients in a small food processor or blender & puree. Set aside.

Combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Dice tofu & toss in spice mix with olive oil

Heat olive oil in a large frying pan. Add spiced tofu & pan fry, tossing often, until crispy. (about 10 minutes)

*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30

seconds each side to yield a perfectly crispy, chewy tortilla! Similar effect on an electric range in a large, dry skillet.

To serve, smear each tortilla generously with salsa & greens. Top with spiced tofu!

Serves 2.

Strawberry Tacos

gluten free | vegetarian | nut free | soy free | egg free

10 minutes or less

What You’ll Need:

8 corn tortillas

1 pound fresh strawberries, sliced thin

4 ounces goat cheese

OPTIONAL: cocoa powder

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If you have a gas range: Torch the tortillas on each side over high heat. Set tortilla directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla.) Use a dry frying pan on electric range for a similar result!

Smear each tortilla with 1 Tablespoon or so of goat cheese. Top with sliced strawberries & dust with cocoa

powder if desired.

Fold in half and eat like a taco!

Serves 4.

Sweet Potato & Black Bean Tacos

vegetarian | gluten free | dairy free | nut free | soy free | egg free | vegan

30 minutes or less

What You’ll Need:

2 medium sweet potatoes, diced small

2 Tbsp olive oil

parchment paper

1 can black beans

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

6 corn tortillas

1 avocado, sliced thin or mashed

.5oz cilantro, chopped

OPTIONAL: 1 fresh jalapeno, sliced thin

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Preheat oven to 400*

Dice potatoes. Toss in olive oil and spread evenly on a baking sheet lined with parchment paper. Pop in the oven for about 20 minutes, or until a fork slides out smoothly. (The smaller you dice, the less time these will take!)

While potatoes work their magic, combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

In a large bowl, toss beans with 2 1/2 tsp prepared taco seasoning.

If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Top each tortilla with avocado, cilantro & japs if desired.

Toss cooked potatoes with black beans & spices. Generously scoop mixture into tortillas. Share with a friend!

Serves 2.

Breakfast Tacos

vegetarian | gluten free | soy free | nut free

20 minutes or less

What You’ll Need:

2 Tbsp butter

1 (5-7oz) bag baby spinach

6 eggs

salt and pepper to taste

4-6 corn tortillas*

1/2 bunch fresh cilantro, chopped

1 avocado, sliced

3-4 ounces feta cheese, crumbled

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*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side yields a perfectly crispy, chewy tortilla.

Melt 1 Tbsp butter in a frying pan.  Add spinach, sauté on medium heat until wilted and water cooks out.

Crack eggs into pan with spinach, scramble to cook. Add salt & pepper to taste.

Meanwhile, quarter avocado and smash 1 part onto each tortilla. 

Spoon egg scramble onto each tortillas.

Sprinkle with cheese & cilantro.

Enjoy with a friend!

Serves 2.

Veghead Tacos

gluten free | vegetarian | dairy free | nut free | egg free | vegan

25 minutes or less

What you’ll need:

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

For the tacos filling:

1/2 red onion, chopped

1 pepper, hot or sweet, chopped

5-6oz baby spinach

1 Tbsp olive oil

1 block organic, firm tofu, pressed & crumbled

6 corn tortillas

1 avocado

Optional Toppings:

.5oz cilantro, chopped

handful cherry tomatoes, halved

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Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press top plate lightly to begin to release excess water. Set aside.

While tofu presses, saute pepper, mushroom & onion in a large frying plan with olive oil until tender.

Combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Add tofu & 2 1/2 tsp prepared seasoning to pan. Toss to coat. Cook for an additional 6-8 minutes.

*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Smear each tortilla with ripe avocado. Top with taco filling, cilantro & tomatoes. ENJOY!

Serves 2-3.

Tofu Tacos with Spunky Slaw

gluten free | vegetarian | vegan | nut free | egg free | dairy free

25 minutes or less

What You’ll Need:

1 block firm tofu

1 1/2 Tbsp coconut oil

For the slaw:

1 small bag slaw mix, any variety OR a baby cabbage, shaved

½ c rice wine vinegar

¼ c olive oil

1 Tbsp tamari

1/2 bunch green onion, chopped

1/2 bunch fresh cilantro, chopped

OPTIONAL but delish add ins: 1 jalapeno paper, minced, 1 Tbsp sesame seeds

For the taco seasoning:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

1 Avocado, sliced

6 corn tortillas

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Press tofu by layering on a plate: tea towel, tofu, tea towel, another plate. Press the top plate a bit to begin releasing water from the tofu & set aside.

Then, toss slaw mix with rice wine vinegar, olive oil, tamari and other veggie in a large bowl.. Set aside to let the flavors marry.

In a separate, medium size bowl, combine spices for taco seasoning. Cube pressed tofu & toss in 2 1/2 tsp prepared seasoning to coat.

Heat coconut oil in a large frying pan over medium-high heat. Add tofu & cook, tossing frequently, until crispy. (about 8 minutes)

If you have a gas range, torch taco shells by setting directly on the flame—30 seconds or so each side—to yield a perfectly, crispy, chewy tortilla!

Assemble tacos; corn tortilla + slaw + spiced tofu + avocado.

You will probably have extra slaw. Eat it on the side!

Makes 6 tacos.

Serves 2-3.

Artichoke Tacos

gluten free, vegetarian, vegan, dairy free, nut free, soy free

20 minutes or less

What You’ll Need:

2 jars (about 24 ounces total) artichoke hearts in water, drained

1 lemon, sliced SUPER thin

Parchment paper

6-8 ounces snow peas, sliced thin

8 corn tortillas*

For the spread:

1 avocado

.5 ounce container cilantro, chopped

¼ tsp sea salt

OPTIONAL (but highly recommended): 1 jalapeno, seeded

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Preheat oven to 375*

Spread artichokes & lemon slices evenly on a baking sheet lined with parchment paper. Pop into the oven for 20 minutes,

Meanwhile, combine ingredients for spread in a small food processor or blender & puree.

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

Smear each tortilla with avocado spread. Fill each with baked artichokes & a few lemon slices (yes, you’ll eat the whole lemon slice! TRUST ME). Top with sliced snow peas and be so, so happy.

Makes 8 tacos, serving 2.

Mushroom Asparagus Tacos

gluten free | vegetarian | dairy free | nut free | egg free | vegan

20 minutes or less

What You’ll Need:

1 bunch asparagus, bottoms trimmed & cut into chunks

1 pint mushrooms, any variety, chopped

1 Tbsp olive oil

sea salt & black pepper to taste

6-8 corn tortillas

For the spread:

1 large ripe avocado

juice of 1/2 lime

pinch sea salt

OPTIONAL: 1-2 tsp Sriracha

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What You’ll Do:

Toss asparagus & mushrooms in olive oil, salt & pepper in a large frying pan. Turn on meat to medium high & cook for 6-7 minutes, or until mushrooms have released most of their water. (they’ll start to stick to the pan a little when they’re done!)

While veggies work their magic:

If you have a gas range, torch the tortillas on each side over high heat by setting tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla. (You’ll have a similar result on an electric range using a dry frying pan.)

Then, mash avocado meat, lime juice, salt & hot sauce if desired together in a medium bowl.

Spread each tortilla generously with avocado mash. Top with sauteed veggies & be so happy.

Makes 6-8 tacos, serving 2

Tempeh BLTA Tacos

vegetarian | gluten free | dairy free | nut free | egg free | vegan

20 minutes or less + overnight marinade

What You’ll Need:

1 package tempeh

For the marinade:

2 Tbsp olive oil

1/4 c Tamari

2 tsp paprika

2 Tbsp PURE maple syrup

2 tsp liquid smoke (if you can’t find this, don’t stress!)

Pinch sea salt

For the tacos:

1 avocado

2-3 tsp spicy mustard

1 large tomato, diced

4-6 leaves romaine lettuce, chopped

1 avocado

2-3 tsp spicy mustard

pinch sea salt

6 corn tortillas

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Slice tempeh into strips, and set into a glass dish/tupperware. Add ingredients for marinade. Cover & pop into the fridge overnight.

To prepare bacon, heat a large frying pan to medium-high heat. Sear marinated tempeh for 2-3 minutes on each side, transferring to a plate as you go. Drizzle seared tempeh with any remaining marinade.

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

In a small bowl, mash avocado, mustard and salt.

Smear tortillas with prepared avocado spread. Load each with lettuce, tomato & bacon.

Dive in and be so happy!

Serves 2

Pineapple Black Bean Tacos

gluten free | vegetarian | nut free | soy free | egg free | dairy free | vegan

20 minutes or less

What You'll Need:

For the filling:

1 sweet bell pepper, any color, seeded & diced

.5oz fresh cilantro, minced

1 (15-20oz) can pineapple chunks in juice (or 1/2 fresh pineapple), drained & coarsely chopped

1/2 purple onion, minced

1 can black beans, drained & rinsed

2 Tbsp olive oil

2 Tbsp red wine vinegar

1/2 tsp sea salt

1 large avocado, sliced

6-8 corn tortillas *

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*This makes a really incredible salad, too. So, if you prefer to leave out the tortillas and dive in with a fork, go for it!

Combine ingredients for the taco filling in a medium size bowl. 

If you have a gas range: Torch the tortillas on each side over high heat. Set tortilla directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla.) Use a dry frying pan on electric range for a similar result!

Smear avocado onto each tortilla.

Generously scoop filling onto each tortilla.

You may have some topping left over. You should be totally cool with that. Eat it on the side!

Serves 2.

Portobello & Poblano Fajitas with Roasted Red Pepper Crema

vegetarian | gluten free | egg free | soy free | nut free

25 minutes or less

What You’ll Need:

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

For the filling:

2 large or 3 medium Portobello mushrooms, sliced

2 poblano peppers (if your grocer does not carry these, bell peppers will do!), seeded & sliced

1 onion, sliced

3 tsp prepared taco seasoning ^

1 Tbsp olive oil

For the crema:

1/2 (8oz) jar roasted red peppers, drained

1 individual cup plain, full fat Greek yogurt or dairy free alternative of choice

OPTIONAL: 1 tsp Sriracha hot sauce

For serving:

6 corn tortillas

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Combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Combine filling veggies for in a large frying an or Wok. Toss to coat with olive oil and sauté until are tender. Turn off heat and set aside.

Prepare crema by combining yogurt + roasted red pepper (+Sriracha if desired) in a small food processor or blender. Puree until smooth.

If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Spread crema generously onto each tortilla and load with filling. Share with a friend!

Serves 2.

Tofu Tacos with Kiwi Salsa

vegetarian | gluten free | dairy free | egg free | vegan

25 minutes or less

What You’ll Need:

2 Tbsp coconut oil

1 block organic, extra firm tofu, pressed & cubed

2 1/2 tsp prepared taco seasoning (recipe below)

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 Tbsp onion powder

1/2 Tbsp sea salt

OPTIONAL: 1 tsp cayenne pepper

For the salsa:

4 kiwifruit, peeled & diced

2 Tbsp rice wine vinegar

1/2 red onion, minced

Juice of 1 lime

pinch sea salt

OPTIONAL: 1 jalapeno, seeded & minced

For serving:

8 corn tortillas

1/4 (5-7oz) bag baby arugula

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Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Set

aside.

Prepare salsa in a medium size bowl, Set aside.

Then, combine spices for taco seasoning in a jar. Shake to mix. You’ll have some left over to have on hand in your spice cabinet!

Cube pressed tofu, toss into bowl with 2 1/2 tsp prepared seasoning & toss to coat.

Heat coconut oil in a large skillet over high heat. Add seasoned tofu & pan fry, tossing often, for about 8-10 minutes, or until cubes are a little crispy.

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

Top tortillas with tofu, salsa & arugula & be so happy.

Makes about 8 tacos, serving 2-3

Happy Cow Tacos

gluten free | vegetarian | egg free | dairy free | soy free | vegan

25 minutes or less

What You’ll Need:

For the slaw:

juice of 1 lime

1/2 bag slaw mix, any variety

1/2 bunch cilantro, chopped

1/3 bunch (2-3) green onions, chopped

1/2 tsp raw sugar

1 Tbsp apple cider vinegar

1 Tbsp olive oil

For the “beef”:

1 can black beans, drained & rinsed

1 heaping cup walnuts

1 Tbsp apple cider vinegar

1 tsp oregano

1/2 tsp sea salt

1 tsp cumin

1 tsp coriander

OPTIONAL: 1/4 tsp cayenne pepper

1 additional Tbsp olive oil

For serving:

6 Corn tortillas

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Combine ingredients for slaw in a medium bowl. Set aside.

Then, combine ingredients for happy cow “beef” (just trust us here!) in a food processor or blender. Pulse to combine.

Heat additional Tbsp of olive oil in a frying pan. Add taco filling to the pan, and cook for 3-5 minutes, breaking up with a spatula & stirring constantly.

*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Top each tortilla generously with slaw. Divide taco filling evenly into each shell.

Share with a friend!

Serves 2.