Purple Cabbage Tacos w/ Tangy Chipotle Aioli
Crunchy and refreshing, these cabbage tacos are light on calories but big on flavor!
Ingredients
Oven-Baked Zucchini
- 2 Medium Zucchini sliced into thin rounds
- Drizzle of Extra Virgin Olive Oil for baking
- Sprinkle of Salt + Pepper
Chipotle Aioli
- 1/3 Cup Cashews soaked
- 1 Adobo Chile in sauce
- 1/2 Tbsp Dijon Mustard
- 2 Tbsp Almond Milk
- 2 Tbsp Water
- 3 Tsp Apple Cider Vinegar
- 1/2 Tsp Salt
- Pinch Turmeric optional
Cabbage Tacos
- 1 Head Purple Cabbage
- Raw Hemp Seeds for garnish
- Arugula
Instructions
Oven-Baked Zucchini
- Preheat oven to 400 degrees F.
- Wash and dry zucchini. Using a mandoline (or by hand), slice zucchini into thin rounds, about 1/2 inch thick.
- Lay zucchini rounds on a baking sheet and drizzle evenly with extra virgin olive oil. Sprinkle with a pinch of salt and pepper.
- Bake in oven for about 30 minutes, or until brown. Be sure to check often so you don't burn your zucchini!
Tangy Chipotle Aioli
- Prep the cashews by soaking for at least two hours or overnight.
- Combine all aioli ingredients in a blender and blend until smooth.
Putting It All Together
- To assemble the tacos, separate the leaves from the purple cabbage. It helps if you cut off the bottom where the leaves all come together!
- Line cabbage leaves with a handful of arugula, and add zucchini on top.
- Drizzle with the chipotle aioli, and top with crunchy hemp seeds.
- Enjoy!