Valentines Day Tacos




30 min


5 min



  • Organic Cooked Beets
  • 4 Radish
  • Apricot Preserves
  • Pickled Ginger
  • Cucumber
  • Corn Tortillas
  • Fresh Cilantro
  • Greek Yogurt
  • Taco Sauce
  • Salt and Pepper



I can only describe this dish as “layers upon layers of flavor.” Read the instructions below. This really isn’t hard at all. Not only is this meal sure to satisfy any palate, but it’s healthy too. It’s a salad in the shape of a taco, and also sneaks in some protein. Give it a try, or feel free to just drool over these pictures.




Taco ingredients

  • Beet Prep
    • Place chopped beets in a mixing bowl
    • Season with salt and pepper and other herbs as desired
    • Stir/toss until all of the beets are evenly coated in oil/seasoning
    • Place in the oven on the middle rack until the beets char (turn brown/black)

Beets Chopped


Prepped ingredients

  • Tofu Prep
    • Chop your Tofu Bacon into half-inch pieces and put in a mixing bowl
    • Add a dollop of apricot preserves
    • Stir/toss until coated evenly

Glazed Tofu

  • Relish Prep
    • Peel large strips of skin off the cucumber leaving a little
    • Slice it into smaller pieces and put in food processor
    • To the food processor, add pickled ginger to your liking and blend
      • If the combination is too thick, pour in some pickled ginger juice
    • Stop when it all looks like relish


  • Yogurt Prep
    • Mix together the Greek Yogurt and Hot Sauce (I used Cholula) in a bowl
  • Tortilla Prep
    • Warm tortillas up when toppings are ready (stove top, microwave, room temp, etc.)


Add toppings to tortilla in the ratios of your preference!

Taco Final





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