What’s-In-Your-Fridge Tacos

I’m getting pretty good at using most of the fruits and vegetables that come in our weekly organic produce bin. I definitely have to stay on top of it though. This time of year, the cabbage can start to accumulate so I’ve started mixing up batches of slaw to have on hand. This is just purple cabbage, green cabbage and carrots with chopped purple onions — no dressing. Lately I’ve been on a taco kick, so I whipped up these little ones earlier this week and they were a crowd pleaser. Kid Foodie’s review: “MMMMMMMMM!!!!! These are SO GOOD!” And he went on to consume about 5 of them.

Here’s how these came about. At the store earlier in the week I picked up a couple of packages of these sprouted corn tortillas. You’ll find them in the natural foods part of the grocery store in the frozen foods. I just did a little research into these and they are considered wheat free but not gluten free. In the ingredients I only see organic sprouted corn, water, sea salt and lime — so not sure why they aren’t gluten free. Hmmm. While I try to get to the bottom of that I will tell you that these tortillas are TO DIE FOR. So good. Unlike other gluten free brown rice tortillas, these don’t crack and break apart and they have a fantastic texture. I happened to have some leftover wild rice in the fridge so these two ingredients were my base for this recipe.

Between the texture of the tortillas and the complexities of this rice, these little tacos really satisfy. I added the cabbage mix next:

Starting to look good right? But it needs a little sauce — something creamy but tangy. Just my luck the morning I made these I got this recipe in my inbox — Creamy Herb Sunflower Dressing. This recipe is not only gluten free but dairy free as well.

1 cup raw sunflower seeds, soaked for 4 to 6 hours 
1/2 to 1 cup water
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 clove garlic
1/2 to 1 teaspoon Herbamare or sea salt
1/2 teaspoon whole black peppercorns
1 to 2 teaspoons dried basil
1/2 to 1 teaspoon dried thyme
small handful fresh parsley

Place the sunflower seeds in a bowl and cover with water. Soak for 4 to 6 hours then drain and rinse. Place into a Vita-Mix or blender with the water (less for a dip, more for a dressing), lemon juice, olive oil, garlic, salt, and peppercorns. Blend on high for one minute or until very creamy and smooth. Then add the herbs and blend on a lower speed until combined but not completely pureed.

Pour into a glass mason jar, cover, and store in your refrigerator until ready to serve.

A couple notes here — I didn’t soak my seeds and I didn’t have some of the herbs listed, so I used what I did have. I also used lime instead of lemon and it still turned out great! So the lesson here is be creative. Use the recipe as a guide. We’re still eating off of this one batch so you can really get a lot of bang for your buck here and use up your perishables too!

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  1. these look awesome. and i love the photos.

  2. susan

     /  February 7, 2013

    they put barley malt in the “filtered” water. this is why they are not gluten free


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  • Kid Foodie

  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:

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