Ingredients:
Lettuce:
1 head romaine lettuce (organic if possible; separated into individual leaves with large bottom stems removed)
Filling:
3/4 cup thinly sliced red cabbage: Adds a vibrant crunch.
1 medium ripe avocado (cubed): Creamy and nutrientrich.
1 Tbsp hemp seeds (optional): Adds protein and a nutty flavor.
1/2 cup beet hummus or plain hummus (keep the recipe raw with sprouted hummus): Provides a creamy and flavorful base.
1 cup halved cherry tomatoes: Juicy and sweet.
1/2 cup alfalfa sprouts: Light and fresh.
1 cup finely shredded carrots (use a mandolin with a mediumtooth blade for best results): Adds sweetness and crunch.
Sauce:
2 Tbsp lemon juice: Brightens the flavor.
1 Tbsp maple syrup: Adds a touch of sweetness.
1/3 cup tahini (use raw untoasted tahini to keep the recipe raw): Creamy and rich.
1 pinch sea salt (optional): Enhances flavor.
Water (to thin): Adjust to desired consistency.
Instructions:
1. Prepare Hummus (Optional):
If making hummus from scratch, use roasted beet hummus or substitute raw beets for roasted to keep the recipe raw. Alternatively, use storebought sprouted hummus.
2. Make the Sauce:
In a small mixing bowl, whisk together tahini, lemon juice, maple syrup, and a pinch of salt (if using). Gradually add 1 Tbsp (15 ml) of water at a time, whisking until a pourable dressing forms. Taste and adjust the flavor as needed by adding more salt for balance, lemon for acidity, or maple syrup for sweetness. Transfer to a serving vessel or ramekin and set aside.
3. Assemble the Taco Boats:
Arrange the romaine lettuce leaves on a serving platter. Spread 1 to 2 Tbsp (15 to 30 g) of hummus in each leaf. Top with cubed avocado, halved cherry tomatoes, alfalfa sprouts, shredded carrots, red cabbage, and hemp seeds (if using).
4. Add Sauce:
Drizzle the assembled taco boats with tahini sauce or serve the sauce on the side for dipping.
5. Serve Fresh:
These taco boats taste best when fresh. To store leftovers, keep the components separate. The assembled tacos can be stored in the refrigerator for up to 3 days (add lemon or lime juice to the avocado to prevent browning). The tahini sauce can be refrigerated for 4 to 5 days.
Tips for Success:
Lettuce: Use the largest and sturdiest romaine leaves to hold the filling without breaking.
Customizations: Add other toppings like sliced cucumbers, diced bell peppers, or a sprinkle of sesame seeds for variety.
Raw Option: Ensure all ingredients (like hummus) are raw if adhering to a raw diet.
Recipe Details:
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Servings: 46 taco boats
These vibrant and healthy taco boats are perfect for a light lunch or appetizer, combining fresh veggies with creamy tahini sauce for a satisfying and colorful dish!
