Spicy Taco Marinade/Sauce

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Ingredients:

1/2C – White Wine Vinegar
1/2C – Soy Sauce
5 – Garlic Cloves (crushed)
1/8 C – Lime Juice
1/2 C – Blended Oil
3 t – Salt
3 t – Ground Black Pepper
3 t – Onion Powder
3 t – Chili Powder
3 t – Oregano
3 t – Paprika
1/2 t – Cayenne
6 t – Ground Cumin

Method:
Simply combine all ingredients.


Guacamole

Ingredients:
• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions:
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher or hand (More fun) add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
    

Pico De Gallo

Ingredients:
• 4 ripe plum tomatoes, seeded and finely chopped
• 1 small white onion, finely chopped
• 1/2 cup cilantro leaf, chopped (or more to taste!)
• 2 -3 jalapeno peppers, seeded and finely chopped
• 1 tablespoon lime juice
• salt

Directions:
1.  Combine all ingredients; cover and refrigerate for at least an hour.
2.  This tastes best the same day that it's made, but is okay the next day.

2lb mixed mushrooms
Corn tortillas
Vegan sour cream
Vegan cheese
Guacamole
Pico De Gallo
Shredded lettuce