{Recipe} Cinco de Mayo Special: Killer Tacos & Palomas

Cinco de Mayo is happening tomorrow, friends. And in case you didn’t know, tacos are my favorite food and tequila-inspired cocktails are my jam. So in light of the fact that we have Cinco de Mayo falling on a TACO TUESDAY during a CORONA pandemic {this has to make you smile a little, right?!}, I’m sharing one of my favorite taco recipes {with a killer cilantro-cashew cream sauce} and my most popular cocktail recipe – Sparkling Grapefruit Palomas, with you today.

 

Yam Tacos with a Killer Cilantro-Jalapeño Sauce

INGREDIENTS:

• 2 yams, cut small into half moons or smaller
• 1 can organic Garbanzo beans, drained & rinsed (I like Eden Organics)
• 1/2 package of farm-raised Heritage Pork bacon (optional)
• 1 avocado, pit removed and sliced
• 1 can black olives, drained & sliced (optional, but really good!; green olives great too!)
• 1 cup cashews, soaked (quick tip: boil water & pour over, letting soak for 20 min)
• 2 heaping handfuls of cilantro leaves (some stem okay)
• 1/4 to 1/2 cup olive oil (depending on desired consistency of sauce)
• 2-3 green onions, ends chopped off
• 1 medium jalapeño (option to pre-roast with other veggies) OR 1 (4 oz.) can diced jalapeños or green chilies (or both if you want!)
• 2 garlic cloves (skin removed) OR 1 tsp. minced garlic
• Organic corn tortillas (check ingredients – only corn, salt, lime) OR use Butter Lettuce leaves

 

DIRECTIONS:

1. Preheat the oven to 400 degrees and set out a baking sheet with parchment paper on top.
2. You want to pre-soak the cashews, but if you didn’t get a chance beforehand, boil some water then pour it over the cashews & let sit for 20 min. 
3. Prepare the yams and garbanzo beans. Place on the baking sheet and drizzle with coconut // avocado // olive oil, then use hands or basting brush to evenly distribute. Season with sea salt and chili powder. Option to also roast the fresh jalapeño whole. If using, also add 1/2 package of bacon on the pan. Roast for 25 minutes or until yams are cooked through.
4. While that’s cooking, drain, rinse & chop olives. Strain cashews and place in the food processor with olive oil, cilantro, green onions, green chilies or jalapeño (unless it’s roasting, then add after done – be sure to remove seeds) and garlic. Blend until smooth.
5. If desired, heat the taco shells in a pan with oil, otherwise serve those tacos up! Layer sauce, yams, bacon (chop first!), chickpeas, avocado and olives and then sprinkle with fresh cilantro. 

 

And just for funsies, in case you’re new around here, be sure you get your hands on this Melt-In-Your-Mouth-Fajitas recipe too, also on my blog.

 

La Paloma: Toss or shake first three ingredients together with ice. Pour sparkling water on top, then add garnish.

• 2 shots (3 ounces) of high quality tequila
• Juice from 2 limes
• Juice from 1 grapefruit
• Ice to fill glass
• Top with sparking water or club soda (Topo Chico is my fave)
• Grapefruit or lime for garnish

 

 

If you try these recipes and love them, please share the love! The sauce for the taco recipe was inspired by my Cilantro-Jalapeno Pistou – a great everything sauce – in my Living Fully Spring & Summer E-Cookbook, which you can purchase HERE to get over 60 real food focused and simple recipes for all occasions! {You can also get more details on the e-cookbook here}. And even better? The Paloma is part of a FREE BONUS of Healthy, Clean Cocktails that comes with the purchase of the e-cookbook!