We went to the states and found these corn tortilla rounds that were deliciously soft and gluten free. We just bought a new toaster oven and wanted to test it out. We put the rounds in with Daiya and set it to 400F for 20 minutes, which was a tad much, so 15 probably would have been just fine.
Who could resist making deconstructed tacos? Deconstructed is a fancy word for lazy in my books. I’m sure fancy chefs have actually made wonderful things using this term, but I clearly am not in this category.
Making tacos is easy as pie, except if it’s gluten free pie then it’s actually not easy at all.
Either way, here’s how I topped the tortilla and made it a freaking tasty taco.
- 2 cups of cooked lentils mixed with various spices to your liking: cumin, paprika, oregano, black pepper, turmeric, garlic powder/freshly minced, ketchup, mustard, rice vinegar, gluten free soy sauce and fresh lime juice
- Daiya (any flavour is fine)
- freshly mashed avocado
- chopped tomato
- chopped red/green pepper
- chopped cilantro
I made a quick side salad:
- mixed greens,
- diced tomatoes
- broccoli slaw (broccoli, carrots, purple cabbage)
- radish sliced
- lightly sprinkled with extra virgin olive oil and balsamic vinegar
Also, had some rice prepared, I prefer basmati and there you have it – delicious! I most likely will be making this for a few dinners in an row.