A simple way to eat vegetable tacos rich in protein

Recognize this unique Mexican classic food? Yes, I am talking about tacos. Enjoy the healthier version of these classic Mexican food vegetable tacos which is also very rich in protein intact. Whenever you go to eat a Mexican food, you make your mouth water just thinking about the tacos. Since we want you to give up this delight, we have asked the best chefs their tricks to find the magic of flavor in the most unexpected foods. And … if they’ve got some vegetable tacos with the best flavor, you can do it too!

First of all, cashew nuts are your ally. They have less fat than most nuts and are rich in magnesium. In addition, they are a perfect substitute for dairy products. Submerge them in water, mix until become creamy and after that you’ll have the perfect base for soups and sauces or even for a bright sour cream.


Nikki Dinki, blogger and author of the book with vegetable recipes ‘Meat on the Side’ is passionate about cheese and milk. However, when you want a healthy dish, cashew cream is your first choice. If you want to try it, here is a recipe that will leave you with your mouth open.

Zucchini Spaghetti Tacos with Cream of Cashew Nuts:

Take 3/4 cup cashew and Let them soak overnight

3 tablespoons lime juice

1 teaspoon distilled white vinegar

2 teaspoons and a half kosher salt (separately)

2 teaspoons olive oil

1 medium onion, sliced

4 cloves garlic, chopped

2 cans of green chilies (113gr each), drained

2 teaspoons chili powder

1 black beans (396gr), rinsed

12 corn tortillas

1 cup cherry tomatoes split in half

1/4 cup chopped cilantro

  1. Drain the cashews nicely and mix in the blender properly with 1/2 cup water, lime juice, vinegar and 1/2 teaspoon salt until creamy. Refrigerate.
  2. Pre-Heat the oven to 200 ° C. Place the zucchini on the oven tray and season it until become tender, about 40 minutes. You can use a fork to cut into strips, like spaghetti, and store in a bowl.
  3. Heat the oil in a large skillet over medium-high heat. Add the onion and half a teaspoon of salt and let them brown until become tender. It will take between 5 and 7 minutes to get ready. Then set Put the fire into medium-low heat, add the garlic into it and cook about 2 minutes. Now add the green chilies, the chili powder and the rest of the salt and cook it for 2 minutes more. Add zucchini and beans and set aside from the heat.
  4. Toss the corn tortillas according to the manufacturer’s instructions. To assemble, place a handful of zucchini in the tortilla and cover with tomatoes, coriander and sour cashew cream. And finally … You are ready to enjoy this delicious food without remorse!

RECIPE FOR 6 SERVINGS. Per serving (2 tacos): 297 cal, 9 g of fat, 49 g of carbohydrates, 9 g of sugar, 898 mg of sodium, 10 g of fiber and 9 g of protein.