Tacos with Mango Salsa

Ingredients:

Taco filling (you can use tempe or pastured raised, cruelty-free buffalo as the protein.)

2 packages of Tempeh diced (Vegan option) or 1 lb of buffalo

1 8 ounce can of tomato sauces no salt (or diced red peppers if you are not eating tomatoes and mash with filtered water.)

3 Tbsp Chili Powder (Natural Grocers brand is preferred for all spices and products)

1 tsp sea salt or to taste

1/2 tsp cayenne

Mango Salsa

2-3 Ripened tomatoes, chopped or 1 medium red pepper chopped (less inflammatory/dampening )

1/2 cup purple onion or scallions chopped

1/4 cup fresh cilantro, chopped

3-4 cloves of fresh garlic or 1 jalapeño, seeded and minced

Approximately 1/4 cup freshly squeezed lime juice, 1-2 limes

1-2 mangos, diced (use green mango to make less damp)

1 tsp ground cumin

1/8 - 1/4 tsp Sea salt and black pepper to taste

Bonus Toppings

1 baked Japanese Yam (adds creamy quality instead of using cheese)

Favorite hummus (add minced raw garlic to reduce damp qualities)

Mixed greens like arugula and spring mix salad

***Favorite Gluten Free and Corn free Tortilla

*Almond or Casava Siete Tortillas

Directions:

Bake Japanese Yam 45 minutes in oven at 425 degrees in foil until soft.

Tempeh or buffalo until brown in pan on medium heat. Add 3 Tbsp Chili Powder, cayenne, and sea salt. Add tomato sauce, cover pan and simmer on low heat.

Chop all salsa ingredients and mix in bowl.

Chop minced garlic and combine with hummus.

Warm tortillas in oven until soft.

Assemble tacos with hummus, sweet potato, tempe or bison/buffalo, mixed greens and salsa.

Enjoy this gourmet heathy, colorful, nutrient dense, delicious meal all spring and summer!

Recipe credit: Perfect Pair 4 Balance