Having lived in Los Angeles the last 7 years I am a pretty big fan of Mexican food. Many people have the perception that Mexican food can be unhealthy, making Mexican food healthy can be simple by choosing ingredients that are fresh, local, organic and cooking them in healthy clean oils. Going meatless is also an even healthier option. On this particular Taco night I opted for Tempeh which is made from fermented soybeans. Tempeh is a fermented food so it contains beneficial good bacteria that aids in digestion. I chose all organic produce and Organic Blue Corn Taco Shells. Tacos can be made with fish as well that would make for a healthy Mexican dinner. Everything was cooked in coconut oil and seasoned with traditional Mexican spices like chilis + cumin. I used Brown Rice and added Saffron to it to give it a Spanish yellow rice flair. Below is a list of everything I used.
1/2 Cup of Romaine Chopped
1 Avocado + 1 Tomato Chopped
1 Package of Tempeh
1 Box of Organic Blue Corn Tacos
1 Cup of Organic Brown Rice
Saffron, Chili, Cumin, Sea Salt, Pepper
1 Cup of Black Beans
2 Tablespoons of Coconut Oil