CANADIAN LIVING SEPTEMBER 2019 | 89MEXICAN
SEASONING MIX
MAKES ⅓ CUP
HANDS-ON TIME 5 MINUTES
TOTAL TIME 5 MINUTES2 tbsp chili powder
2 tsp ground cumin
1½ tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp Mexican oregano or oregano, crushed
½ tsp ground chipotle chili pepperMix together chili powder, cumin, sea salt,
garlic powder, onion powder, paprika,
oregano and chipotle. Transfer to airtight
jar or container (can be stored for up to
3 months).
PER SERVING about 6 cal, 0 g pro, 0 g total fat (0 g sat. fat),
1 g carb (1 g dietary fibre, 0 g sugar), 0 mg chol, 155 mg sodium.TEST
KITCHENTIP
Use a mandoline to
evenly shred the cabbage
easily and quickly.VEGAN “CHORIZO”
TACOS WITH
CABBAGE SLAW
MAKES 8 SERVINGS (24 TACOS)
HANDS-ON TIME 25 MINUTES
TOTAL TIME 30 MINUTES
¼ cup lime juice
1 tbsp agave nectar or liquid honey
3 tbsp canola oil
1 tsp salt, divided
6 cups thinly sliced red cabbage
5 cups cauliflower florets
1½ cups toasted walnuts
¾ cup drained, oil-packed sun-dried
tomatoes
1 canned chipotle pepper in adobo
sauce
1 tbsp ground cumin
1 tbsp chili powder
2 tbsp oil from sun-dried tomatoes,
or olive oil
24 6-inch corn tortillas
2 avocados, diced
6 green onions, thinly sliced
lime wedges, for garnish
In large bowl, whisk together lime juice and
agave, oil and ½ tsp of the salt. Add cabbage,
tossing to coat. Cover and refrigerate.
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to large bowl. Pulse walnuts, sun-dried toma-
toes, chipotle, cumin, chili powder and
remaining salt until combined. Add to cau-
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In large skillet, heat oil over medium-
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until browned, stirring occasionally, about
8 minutes.
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top with cabbage slaw, avocados and green
onions. Serve with lime wedges.
PER SERVING about 494 cal, 11 g pro, 28 g total fat (3 g sat.
fat), 56 g carb (10 g dietary fibre, 10 g sugar), 0 mg chol,
516 mg sodium.