Even thou I had made this recipe before with corn tortillas, this is the first time I had done it with organic flour tortillas (you can use wheat or grain ones) I was really craving fresh and light, so I decided to make some vegan raw tacos without beans and I almost got it! It just happens I did wanted some jalapenos in it, but forgot to get a fresh one so I used some of the pickle ones I had and somehow it did work!
The flavors with the pico de gallo were sooo good! You can ad black beans if you prefer or Mexican mixed of white cheeses like my son did or like I did one with vegan cheese and other without any kind of cheese, I really wanted to taste the difference. I really did preferred the one I ate without the cheese and with just a squeeze of lime at the end...the thin slices of carrots are sweet enough, this recipe for summer time is just refreshingly perfect!
Ingredients
for 2 tacos (double or triple as you need)
1/4 cup of red cabbage
4 slices of avocado
1/4 cup carrots thinly slice
2 round spoon full of black olives slices
4 pickle jalapeno slices from the pico de gallo ( if you didnt used fresh ones in the pico de gallo) I recommend to use fresh ones diced)
2 red ombre pepper sliced
2 round spoon full of my pico de gallo recipe (one for each taco)
Vegan white Mexican cheese or cheddar or real Mexican cheese (optional)
As you notice I don't call for onion or cilantro or tomatoes, I thought that being used in the pico de gallo sauce as a topping was enough, I didn't want to make it to wet with tomatoes and then sauce and to strong with more cilantro and onions, I think I could taste the sweetness of the carrots and the crunchy of the red cabbage better this way.
Heat the tortilla for a bit in the oven if you want, but not necessary. Just divide the ingredients for 2 tacos in half amount and fill each tortilla and top with the pico de gallo and cheese if you prefer.
Instructions for Fresh Pico de Gallo
I made a big jar monthly and keep it in my fridge to eat with all grain chips and salads,tacos ect.
2 lbs. tomatoes, ripe but firm
1/4 cup green onion, minced
1/2 cup Vidalia onions, chopped finely
1/2-3/4 cup cilantro, chopped
1-2 jalapenos (to taste), finely minced (use fresh jalapenos, I used pickle ones and it work, but nothing compares to the fresh jalapenos, if use fresh diced them )
4-5 limes
2-4 garlic cloves, minced or pressed (optional)
2 teaspoons salt
2 teaspoons extra virgin olive oil
Instructions
Slice tomatoes in half. Remove seeds from about half of the tomatoes. Chop as seen below. I prefer to finely chop the tomatoes, so the tomato chunks are slightly larger than the other diced ingredients. Pour them into a large mixing bowl.
Dice the green onion, Vidalia onion and cilantro. Finely mince the hot peppers. Combine with the tomatoes.
Add pressed garlic cloves to the salsa.
Using a lime juicer, squeeze the juice of two limes into the salsa. Taste before adding the rest of the lime juice. Sprinkle with salt; drizzle with olive oil. Stir well.
Serve with homemade tortilla chips or your favorite meal.
Now go and enjoy your fresh tacos !!!
