- Jen Farmer
- Aug 4, 2021
- 2 min read
Updated: Oct 28, 2021
Spending hours over the stove is the last thing I want to do in the summer! Easy, fresh, quick recipes for the win! Summer is the perfect time to explore with fresh fruits and veggies that can help us feel satisfied yet light for all the fun summer activities in store!
Last night I had a veggie ramen planned, but in typical fashion I didn't start cooking until almost 8pm and wasn't interested in eating at 9:30pm so I opened the fridge and scanned the options. Carrots, cabbage, avocado, lime...hmmm sounds like the perfect base for tacos!
Tacos & wraps have been my go to this summer because they're filling, able to load with all the veggies, and refreshing! The entire meal took less than 10 minutes to throw together and was husband approved!
I just went with the veggies on this one, but you could absolutely add grilled chicken, shrimp, or steak to make them a bit fancier and heartier. To make things even easier, I used pre-shredded veggies & pre chopped kale. You could really use any veggies you wanted, zucchini, mushrooms, squash (not broccoli! I hate when I have broccoli in my tacos ha!) and could even cook the veggies beforehand if you wanted. The sauce really is the true star of the show and would taste delicious on just about anything!
We didn't use the entire veggie mix that night and surprisingly it was even better the next day because it had time to absorb all the spices and flavors. Kale, cabbage & carrots are fabulous at holding their integrity as leftovers and don't get soggy and watery like some other veggies, so if you're looking to make extra those are the ingredients I would go with. The filling was perfect in a wrap for lunch the next day but would be equally delicious on it's own as a snack or over rice.

Ingredients
2 Cups Shredded Carrots
2 Cups Shredded Cabbage
2 Cups Shredded Kale
1 Red Bell Pepper Diced
1 Avocado
1/4 Cup Nutritional Yeast
1/2 Cup Salsa
1/4 Cup Cindy's Kitchen Avocado Vinaigrette
1/2 Packet Organic Taco Seasoning
1/2 Cup Plain Greek Yogurt
Juice of 1-2 limes (depending on how much lime you like...I like a lot!)
6 corn tortillas or Ezekiel 4:9 mini tortillas
Instructions:
In a small bowl, mix yogurt, salsa, vinaigrette, taco seasoning, & lime. Set aside. In a separate bowl combine shredded carrots, cabbage, bell pepper & kale.
Pour dressing mixture over veggies and toss till fully coated. Sprinkle with nutritional yeast.
Heat tortillas in a pan until softened and warm. Add vegetable mixture to tortillas. Top with sliced avocado, additional salsa, and nutritional yeast (and extra lime if desired!).
I served with Siete grain free chips, watermelon, and club soda (with more lime of course!).