Sattvic Tacos Recipe

Ayurvedic principles apply to all types of cuisine, including Mexican. We know it best from restaurants where this style of cooking with the use of rajasic ingredients such as hot sauce, chilies, onion, garlic and nightshades increases pitta dosha and overloads agni.

This recipe uses the wisdom of Ayurveda to create a tri-doschic, balanced version of tacos. A few substitutions with sattvic ingredients and an understanding of the balance bowl structure and proportions is all it takes!

Augmenting and Extractive

Serves: 4

Preparation Time: 40 minutes

You’ll Need:

Black beans

• 2 Tbsp. ghee

• ½ tsp. salt

• ¼ tsp. cumin

• ⅛ tsp. asafoetida

• ⅛ tsp. turmeric

• ¼ cup black beans (soaked for 8+ hours)

• ¼ cup whole mung beans (soaked for 8+ hours)

• Water to cover the beans plus ¼ inch

Rice

• ¼ cup rice

• ⅛  tsp. anise powder

• ½ cup water

Dough

• ½ cup wheat flour

• ½ cup corn flour

• 2 Tbsp. ground flax seed

• ½ tsp. mineral salt

• fresh cilantro

• 1 Tbsp. ghee

• Water as needed

Carrots and Cucumbers

• 1 Tbsp. coconut oil

• ⅛ tsp. mineral salt

• ½ tsp. thyme powder

• ¼ tsp. fenugreek powder

• 2 handfuls carrots cut in sticks

• 2 handfuls cucumber cut in sticks

Red Cabbage

• 1 Tbsp. olive oil

• ½ tsp. mineral salt

• ½ tsp. coriander powder

• ½ tsp. grated fresh ginger

• 4 small handfuls finely chopped red cabbage

Mint coriander sauce

• ¼ cup finely chopped fresh coriander (cilantro)

• ¼ cup finely chopped fresh mint

• 1 Tbsp. tahini

• ¼ lime squeezed

Avocado

• 1 ripe avocado mashed with ⅛ tsp black pepper.

Here’s How:

Black beans

1. Heal oil in a pot over medium heat. Add salt, asafoetida, cumin and turmeric. Simmer until the aroma is present.

2. Add the beans, stir to coat with oil and spices and simmer for a few minutes. Add water. If using a pot, bring to a simmer, cover and cook for 35-45 minutes. If using a pressure cooker, cover, bring to pressure and cook for 25 minutes, allowing the pressure cooker to release naturally.

Rice

1. Add all ingredients into a rice cooker and press start. If you are using a pot, cover and bring all ingredients to a boil and turn to low for 15 minutes.

Dough

1. Mix the flour, salt, flax and cilantro thoroughly in a bowl.

2. Add water slowly to create a dough that is soft, not sticky. 

3. Separate into 4 equal balls and let rest covered with a towel while you prepare the other items.

Carrots and Cucumbers

1. Heat the oil in a pan and simmer the salt, thyme and fenugreek until the aroma is present.

2. Add the carrots and stir with the oil and spices. Add water to cover the bottom of the pan, stir, cover and simmer for 3-5 minutes. Then add the cucumber and simmer until tender and can be easily pierced with a knife. 

Red Cabbage

1. Heat the oil in a pan and simmer the salt, coriander and ginger until the aroma is present.

2. Add the red cabbage and stir with the oil and spices.

3. Add a little water, stir, cover and simmer until tender and can be pierced with a knife.

Mint Coriander Sauce

1. Mix all ingredients and set aside.

To Finish

1. Warm a pan over medium heat with enough ghee to coat the pan while you roll each dough ball into hand size round taco shells. Place in the pan and cook 1-3 minutes on each side. 

2. Fill the taco shells with the rice, avocado, beans, red cabbage and the mint & coriander sauce. Fold over.

3. Serve with the remaining veggies on the side. 

Tips and Substitutions:

• Substitute various augmenting or extractive vegetables and other spices for a variety of tastes.