Lil' Kim Cheez Tacos
These Lil’ Kim Cheez Tacos are inspired by past late nite bartending shifts and wanting a healthy meal that was easy to digest and make. With unctuous corn tortillas, cotija/chao tofu 'cheese', sauteed crimini mushrooms, spicy kimchi, onion, cilantro, lime, and avocado. This simple homemade recipe is gluten free, with vegan and vegetarian options, and filled with love. Why do I love kimchi? See recipe below…
Sauteing crimini mushrooms and kimchi
One Ayurvedic practice I love is grounding into the moment before cooking. Putting down worries, thoughts, ideas and staying present as much as possible until after I’m done cooking and eating. Why does Ayurveda recommend this? According to Ayurveda, when we are focused on past or future thoughts, worries, ideas while cooking they can be absorbed into the dish.
Unctuous tacos with Chao vegan ‘cheese’
Optional - guided grounding visualization : I invite you to begin by closing your eyes and taking a few rounds of conscious belly breaths, visualizing roots sprouting out from the bottoms of your feet and down through the building into the dirt, then slowly open your eyes.
Enjoying this loving and sensual mix, empathy for my ears, while making and enjoying this recipe! I love the album cover because they look confident, strong and resilient; characteristics I am learning to embody deeper daily.
Loving Lil’ Kim Cheez Tacos
Recipe
Makes 6 tacos
Serves up to 2
Organic ingredients
Gather: ingredients, pan, knife, and cutting board
Loving
Lil’ Kim Cheez Tacos
6oz crimini mushrooms, washed and destemmed, 1/8in slices / hand torn
4 TBS kimchi, rough chop
1 lime fourthed
Salt & pepper to taste
Cotija cheese / Chao creamy vegan tofu ‘cheese’ slices
1/8 - 1/4 sweet onion, small chop
Small handful cilantro, rough chop
1 avocado, small cubes
Your favorite hot sauce / salsa
Oil/butter
6/12 corn tortillas - 12 if you enjoy doubling up on tortillas
Directions
First, slice mushrooms about 1/8in or gently tear the mushrooms into fourths. Next, add large glug of oil to large pan/skillet over med high heat (enough to cover bottom of pan).
Now, add mushrooms to heated skillet and a couple shakes of s&p/to taste. Cook over med high heat until tender then add kim chi and heat for two minutes. Transfer into bowl and set aside.
Add another glug of oil to the pan over med heat. Next, fit as many tortillas into pan/skillet that can lay flat w/o over lapping. Flip and coat both sides evenly. Note: we recommend tortillas to be lightly saturated and glistening with oil on both sides. Dash of salt here. Heat for only a few minutes so that the tortillas remain soft. Once one side is heated and oil absorbed flip and repeat. If using chao cheese add and melt here over low heat. Repeat for all tortillas.
Top these delightful tortillas with the rest of the delicious ingredients, enjoy!
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