The Gingey WILD Heart

Pico De Gallo (Amount varies depending on servings) ♡ 3-6 Roma Tomatoes ♡ 1 Bunch Green Onion ♡ 1 Bunch Cilantro ♡ 1- 2 Jalapeño ♡ 1-3 Lime (squeeze for juice) ♤ Chop ingredients and mix together in a bowl; place aside • Taco Meat ♡ 1 package Beyond Beef ( I've also used Impossible Beef; both work great) ♡ 1 Pouch Siete Taco Seasoning ♡ 1/3 Cup Water ( to mix with pouch) ♤ In a skillet, cook the Impossible or Beyond Beef; drain pan if desired ♤ Add 1/3 cup of water and 1 pouch of seasoning; stir ♤ Reduce heat and simmer for 2-3 minutes , stirring often, until thickened • Taco Shells ♡ Siete Grain Free Taco Shells ♤ For crisp tacos, preheat oven to 350°, place shells on baking sheet open-side down and warm for 2-3 minutes ( do not use a toaster oven) • ♡ For Cheese, I use Violife, Cheese Alternative: Colby Jack Shreds

For The Potatoes: ♡ 1lb yellow potatoes- cut in bite size pieces ♡ 1 red onion diced and separated (I cheated and bought it pre-diced up ) ♡ 1 jalapeño diced ♡ 1 green pepper diced ♡ 1 package of Sriracha baked tofu cut in bite size pieces ♡ 1 tbsp olive oil ♡ 1/2 tsp paprika ♡ 1/2 tsp chili powder ♡ salt & pepper to taste • For The Salad: ♡ Micro Kale mix ♡ 1 lemon juiced • • ♡ preheat oven to 425° and grease baking sheet or line sheet with parchment paper ♡ combine the potato mix listed above and spread out evenly on baking sheet ♡ place in oven and bake for 20 minutes. Remove from oven and flip. Cook for an additional 10-20 minutes*, or until potatoes and tofu are crispy and vegetables are soft ♡ assemble bowl by layering the Micro Kale mix first and adding the tofu potato mix on top. ♡ you can use a dressing of your choice. I prefer, 'Sriracha Tahini dressing' Noble Made by The New Primal