Naturally, I like to make a raw vegan version out of zucchetti (spiralized zucchini) and a walnut "meat"-based sauce (walnuts, almonds, flax, sun-dried tomatoes, fresh tomato, mushrooms, garlic, balsamic vinegar, sea salt, fresh ground pepper, poultry seasoning and Italian seasoning, in whatever amounts you'd like, pulsed together in a food processor). Toppings include fresh greens, more chopped tomatoes, avocado and shredded carrots.
Instead of a traditional taco shell, I serve my zucchetti tacos in very large Romaine leaves, collard green leaves or butter lettuce. These are so good.
If you are looking for a lighter snack version, Hayden and I made Cucchetti Tacos in a video, about 4 years ago. They are made with spiralized cucumbers that look more like fettuccine than spaghetti. They are topped with chopped fresh tomatoes that are drizzled in EVOO and seasoned with sea salt, fresh ground pepper, Italian seasoning and nutritional yeast. They are served on smaller Romaine leaves.
Enjoy your tacos :)
On another note, my blog friend Charissa of Colourful Palate is having another #ColourfulSmoothie Challenge. It started yesterday, but everyone is welcome to join in and post their yummy smoothies throughout the month of June. Here's what I had yesterday; it's just watermelon, almond milk and some Philosophie Berry Bliss Vegan Protein & Superfood Powder. Philosophie products are actually one of the prizes up for grabs as part of the challenge. Gotta love a good incentive :)