Shoutout to all of the "adventurous foodies!" Because of you, and your constant desire to mix things up and try new things, we bring you this Mexican Kale Caesar Salad recipe! Spiced and baked with our Mild Taco Seasoning, these flavorful Grain Free Almond Flour Tortilla strips lay on top of a bed of kale, golden raisins, green apples, pumpkin seeds, sesame seeds, and pickled jalapeños.
Sure, it may not be as adventurous as Evel Knievel driving a motorcycle through a ring of heated tortillas 100 feet in the air (what is?!), but the thrill of trying this flavorful salad is 100% there!
Preheat the oven to 300º F. Cut 4 Grain Free Almond Flour Tortillas into 1’’ long thin strips (1 inch by 1/4 inch). Combine taco seasoning with avocado oil.
Place tortilla strips on a baking sheet with parchment paper. Toss strips gently in taco seasoning paste and spread evenly over the baking sheet. Bake for 10 minutes or until tortillas are crisp. Toss strips halfway to avoid seasoning from darkening.
Combine all ingredients for dressing in a blender. Combine half of the caesar dressing in a bowl with kale and mix thoroughly.
Top tossed kale with crispy tortilla strips. Garnish with golden raisins, jalapeños, apples, and seeds. Drizzle extra dressing over salad to serve.
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
