Ingredients
- 1 (8 ounces) package of Mann’s Kale Beet Blend
- juice of 2 limes
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 2 teaspoons honey
- 1 package whole wheat tortillas
- 1 (4 ounces) package smoked salmon
- 1 avocado, sliced
Chipotle Mayonnaise
- ½ cup mayonnaise
- Juice of ½ lime
- 1-2 teaspoons adobo sauce (the sauce that canned chipotle peppers are packed in)
- Add all ingredients to a small mixing bowl and stir well to combine.
The Method
The Method
The Method
Pour the contents of Mann’s Kale Beet Blend into a mixing bowl. Squeeze the lime juice over the vegetables, add the cumin and cayenne, and drizzle with the honey. Season with a bit of salt and toss to combine. Set aside.
Using a 2-inch round cookie cutter (a red wine glass works too), cut rounds out of the tortillas. Nestle each round into the crevices of an upside-down muffin tin. Repeat with as many rounds as you can fit on the tin (1 tin will accommodate approximately 12 mini tacos).
To assemble the tacos, place a couple slices of smoked salmon on the bottom. Add some Kale Beet Blend and top with a slice of avocado. Drizzle the top with a bit of chipotle mayonnaise and serve.
Nutrition Facts
Serving Size 161g | Servings: 6
Amount Per Serving
Calories 380 ׀ Total Fat 24g (sat 5g trans 0g) ׀ Cholesterol 35mg ׀ Sodium 520mg ׀ Total Carbohydrate 27g ׀ Dietary Fiber 3g ׀ Sugars 5g (Includes 2g Added Sugars) | Protein 17g ׀ Vitamin D 0% ׀ Calcium 10% ׀ Iron 10% ׀ Potassium 10%
