1 each Tomato
200 g Cabbage, Red
10 g Cilantro
10 g Mint, Fresh
2 Tbs Lemon Juice (Fresh)
1 tsp Garlic Powder
2 Tbs Red wine vinegar
Allspice 1/2 tsp
20 g Spinach
1/2 Cup Pinto Beans
½ tsp Cumin (Ground)
½ tsp Garlic Powder
½ tsp Chili Powder
4 each taco shells
30 g Radish
Make your refried beans: In a small saucepan stir pinto beans and spice mix (garlic powder, chili
powder, cumin) and 1 tsp of salt over medium high heat. Cook till beans are heated all the way through,
stirring occasionally. Smash bean mixture with a potato masher or fork.
Make your pico de gallo: Small dice your tomatoes and put them in a strainer. Add 1/2 tsp of salt and
mix. Leave to drain. Small dice your onion, cilantro, and mint. Add the lemon juice/garlic spice mix.
Add tomatoes to the mix and leave for the flavours to meld.
Make your slaw: Finely chiffonade the red cabbage and cut your radish into thin matchsticks and add the
red wine vinegar mix. Mix with your hands, making sure to break apart the cabbage and incorporate the
vinegar mix all over..
Wash spinach for topping.
Cook your protein your way and assemble on our taco shells from Cafe Aroma Latino.