Happy Friday, Bulls! I hope you’re enjoying your first week of 2015! If you’re lacking goal-crushing inspiration, check out my previous post on resolutions for a successful semester.
This semester already feels like a good one, so let’s celebrate exciting new changes and fresh starts with a new light and flavorful recipe, Rainbow Mini Tacos!
Instead of regular taco shells, I used wonton wrappers. Pick up a pack for under $2 at MD Oriental Market. Be sure to thaw them before you start the recipe or pop the whole stack in the microwave for 30 seconds.
I also recommend buying pre cooked or frozen beets. Cooking raw beets is time consuming and hard. Follow these instructions if you still want to attempt the raw beets, but you have been warned.
This recipe is easy to make and packed with nutrient-rich veggies. Make a bunch and share with your roommates and friends!
Want to know what you’re eating? Here are the healthiest ingredients in this recipe:
Beets: These vibrant burgundy roots contain massive amounts of vitamins, antioxidants and minerals. Beets get their color from betalain, an antioxidant that binds toxic substances in the body (possibly cancer). They also contain potassium, fiber, and vitamins A, B and C.
Avocado: Avocados are a great source of monounsaturated fats. When eaten in moderation these “healthy” fats can help lower cholesterol, reduce the risk heart disease, and improve brain function.
Carrots: This popular veggie is a good source of fiber, but it’s also packed with vitamin A and the antioxidant, lutein. Vitamin A and lutein play important roles in skin and eye health.
Red Bell Peppers: Stick to the red peppers when enjoying these bright and tangy vegetables! They are much higher in vitamins A and C than the other varieties. They also contain vitamin B6 to protect your nervous system and folate to keep your heart healthy.
Serves: 8 tacos
- Wonton wrappers
- ½ cup precooked beets, thinly sliced
- ½ red Bell pepper, thinly sliced
- 1 mango, cubed
- 1 avocado, thinly sliced
- 1 medium carrot, thinly sliced
- OPTIONAL: Fresh cilantro & mint for topping
*Feel free to add more or use substitutions in your tacos.
- ¼ cup natural peanut butter or other nut butter
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon Hoisin sauce
- ½ teaspoon ginger paste
- ½ teaspoon Sriracha or Homemade Chili Garlic Sauce
- half lime, juiced
- Water to thin
1. Preheat oven to 400°F. Lay wrappers over the side of a baking dish. Spray wrappers with cooking spray and bake for 4 minutes. Remove from pan and let cool.
2. Prep veggies and peanut sauce.
3. Add equal amounts of vegetables to each wonton. Serve peanut sauce as desired.