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Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 2 chicken breasts, grilled and sliced
• 2 cups shredded cabbage
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 8 small corn tortillas
• Fresh cilantro, chopped
• Juice of 1 lime

Grill the chicken breasts over medium heat for about 6-7 minutes on each side until fully cooked. Slice into thin strips. In a bowl, toss shredded cabbage with apple cider vinegar and olive oil. Warm tortillas and layer with grilled chicken, cabbage slaw, and cilantro. Squeeze lime juice over the tacos before serving.

Nutritional Facts (per serving):

• Calories: 350 kcal
• Protein: 26g
• Fats: 12g
• Carbohydrates: 33g
• Fiber: 5g
• Net Carbs: 28g
• Sugar: 3g
• Iron: 2mg
• Sodium: 250mg
• Potassium: 600mg
• Cholesterol: 65mg

[brittney]

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[brittney]

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 2 cups mushrooms, sliced
• 2 cups spinach, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 8 small corn tortillas
• Sea salt to taste

In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add mushrooms and cook for about 8 minutes until browned. Add spinach and cook for another 3 minutes until wilted. Warm tortillas and fill with the mushroom and spinach mixture.

Nutritional Facts (per serving):

• Calories: 240 kcal
• Protein: 6g
• Fats: 12g
• Carbohydrates: 30g
• Fiber: 6g
• Net Carbs: 24g
• Sugar: 3g
• Iron: 2mg
• Sodium: 210mg
• Potassium: 550mg
• Cholesterol: 0mg

[brittney]

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[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed (organic, BPA-free can)
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 8 small corn tortillas
• Fresh cilantro, chopped
• Juice of 1 lime

Preheat the oven to 400°F (200°C). Toss diced sweet potatoes and chickpeas in olive oil and curry powder. Spread on a baking sheet and roast for 25-30 minutes until sweet potatoes are tender. Warm tortillas and layer with curried sweet potatoes, chickpeas, and cilantro. Squeeze lime juice over the tacos before serving.

Nutritional Facts (per serving):

• Calories: 380 kcal
• Protein: 9g
• Fats: 14g
• Carbohydrates: 60g
• Fiber: 11g
• Net Carbs: 49g
• Sugar: 9g
• Iron: 4mg
• Sodium: 360mg
• Potassium: 900mg
• Cholesterol: 0mg

[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 1 small head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed (organic, BPA-free can)
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 8 small corn tortillas
• Fresh cilantro, chopped
• Juice of 1 lime

Preheat the oven to 400°F (200°C). Toss cauliflower florets and chickpeas in olive oil and curry powder. Spread on a baking sheet and roast for 20-25 minutes until cauliflower is tender and chickpeas are slightly crispy. Warm tortillas and layer with curried cauliflower, chickpeas, and cilantro. Squeeze lime juice over the tacos before serving.

Nutritional Facts (per serving):

• Calories: 350 kcal
• Protein: 10g
• Fats: 14g
• Carbohydrates: 49g
• Fiber: 11g
• Net Carbs: 38g
• Sugar: 5g
• Iron: 4mg
• Sodium: 370mg
• Potassium: 700mg
• Cholesterol: 0mg

[brittney]

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[brittney]

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