Hello compassionate readers! Many raw vegan tacos are made with sundried tomatoes but we aren’t using them! We are going to be using cabbage, but I promise it’s delicious. These tacos super crunchy and topped with pico and guacamole!

What you’ll need…
Coleslaw Mix AKA Shredded Cabbage (I buy mine already shredded in a bag)
Tomatoes
Shredded Carrots
Avocado
Onion
Jalapeno (Fresh or pickled)
Cilantro
Your favorite color pepper
Garlic Powder
Cumin
Chili Powder
Black Pepper
Himalayan Pink Salt
Raw Agave Nectar/Syrup
White Wine Vinegar
Red Wine Vinegar
Romaine Leaves

For the “Taco Mix”
Empty your coleslaw mix into a bowl and add 1/3 cup white wine vinegar and 1/3 cup red wine vinegar. Add 3 TBSP on agave. Add your garlic powder, chili powder, cumin, black pepper to taste, and mix. Then mix in your diced onions, peppers, cilantro and shredded carrots. Mix thoroughly and set aside.

For the Pico
Cut up approx. 3-4 tomatoes add onion to taste, cilantro, jalapenos, and a little salt and pepper. Set aside.

For the Guac
Mash up your ripe avocado with cilantro, onions, a few pieces of tomato, garlic powder and black pepper. I like to add a little jalapeno juice from my jar of pickled jalapenos.

Put it together!
Grab your romaine leaves and find a good one and start stuffing! Start with your Taco Mix then your pico and top it off with the guac. I promise its light, delicious, crunchy and will satisfy your Mexican food craving!