Updated: Apr 30, 2019
Looking for a recipe that will make you feel nourished and curb sugar cravings, yet will help you fall asleep easily? Never miss Taco Tuesdays again with these Vegan Avocado and Sweetcorn Salad Tacos. What a treat to approaching World Vegan Day.
I love experimenting with Mexican Food around this time of the year, as I feel I can support El Dia de los Muertos (Day of the Dead) in my own way.
Top this with some vegan sour cream and a delicious smoky salsa and you’re good to go. This taco recipe is so simple and can be made in less than 10 minutes, for when time is scarce, and you would rather avoid getting a take- away dinner.
Serves: 3 Ingredients: 7 taco shells 2 large red onions, diced 2 cups of Sweetcorn 2-3 avocados, sliced Optional: Salsa Vegan Sour cream Method: 1. Prepare your taco shells in a factory line to speeds up the process. 2. Spread out your ingredients evenly in each taco shell. 3. Top up with sour cream and salsa. 4. Add more of your ingredients to each taco shell, if needed (I like mine bursting with toppings). 5. Top up with more sour cream and salsa 6. Serve and enjoy!
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