1 package Mann’s Kale Beet Blend (8 oz)
Juice of 2 limes
½ tsp cayenne pepper
2 tsp honey
1 package whole wheat tortillas
1 package smoked salmon (4 oz)
1 avocado, sliced
CHIPOTLE MAYONNAISE
½ cup mayonnaise
Juice of ½ lime
1-2 tsp adobo sauce (the sauce that canned chipotle peppers are packed in)
Prep Time: 10 min
Cook Time: 30 min
Servings: 6
1Pour the contents of Mann’s Kale Beet Blend into a mixing bowl. Squeeze lime juice over the vegetables, add cayenne, and drizzle with honey. Season with a bit of salt and toss to combine. Set aside.
2Add ingredients for chipotle mayonnaise in a small mixing bowl and stir well to combine.
3Using a 2-inch round cookie cutter (a red wine glass works, too), cut rounds out of the tortillas. Nestle each round into the crevices of an upside-down muffin tin. Repeat with as many rounds as you can fit on the tin (1 tin will accommodate approximately 12 mini tacos).
4To assemble the tacos, place a couple slices of smoked salmon on the bottom. Add some Kale Beet Blend and top with a slice of avocado. Drizzle the top with a bit of chipotle mayonnaise and serve.
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