Taco Salad With Chipotle Salsa Fresca

It's amazing what you can do with a little seasoning and some really delicious whole ingredients. Really amazing. I have this HUGE love for any latin-influenced food ~ it really comes down to tomatoes, cilantro, garlic, onions and a good dose of spice, and this salad has it all! 

Taco Meat:

1 cup raw pumpkin seeds {soaked in water 4 hours, rinsed and drained}

1 cup raw sunflower seeds {soaked in water 4 hours, rinsed and drained}

1 heaping tablespoon taco seasoning

Salt to taste

Combine the seeds and seasoning in a food processor, and scrape the sides a few times while processing. You may add some onion powder or coconut aminos if you wish, but I find that this didn't need much of anything. I say "salt to taste" since some taco seasonings already come salted, some not salted - add enough so that the delicate flavors come out, but start with just a little. I think I added about 1/2 tsp total. Store the taco meat separately in its own air-tight container and it should last a good 4-5 days or so in the refrigerator. 

Chipotle Salsa Fresca:

2 cups seeded and diced heirloom tomatoes {best to strain out the juice too}

1.5 green onions, sliced

1 clove garlic, microplaned

a few pinches of chipotle powder {or more if you can tolerate it!}

few pinches of good salt

a pinch of cumin

1/3 cup chopped mango {optional but delicious}

small handful of cilantro, chopped

Combine all ingredients {except for cilantro} in a food processor and pulse briefly to incorporate. Add in the cilantro and pulse again to incorporate, but not too much {overprocessing herbs makes them bitter} 



Layer Romaine and other leafy greens with the salsa, avocado and a generous scoop of the taco meat. Enjoy!