AuthorChef Chad
RatingDifficultyBeginner

Tacos on your mind? Let’s make something more wholesome and zero-waste -- soft taco made from veggie juice pulp.

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Yields2 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
For the soft juice pulp taco shell
 3 tbsp beet root juice pulp
 3 tbsp carrot juice pulp
 3 tbsp chayote juice pulp
 0.5 cup Chia Seeds
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
 1 tsp basil, dried gorund
For the toppings
 1 cup Cabbage
 1 piece Ripe Tomato
 1 piece Red Onions
 1 piece Lemon
 10 g Parsley
 2 tbsp Olive oil
 1 piece green chili (siling haba)
1

Using Breville blender,combine the ingredients for taco shell until smooth and well incorporated.

2

Spread out the mixture on Breville oven tray (with baking paper) into a round 3mm thick wrap (a little less than ¼ of an inch). Make sure there are no holes and it’s even.

3

Bake for 150 Deg C for 30 mins. When the top part are firm and you can peel the wraps away from the tray easily, then flip over and cook for another 30 mins.

4

While the taco is cooking in the oven, prepare the toppings by cutting the cabbages into thin strips.

5

Mince red onion, tomatoes, parsley and green chili. In a bowl, toss in ,cabbage strips, red onions, parsley, tomatoes, green chilis and drizzle with olive oit and lemon juice. Season with salt and pepper.

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Ingredients

For the soft juice pulp taco shell
 3 tbsp beet root juice pulp
 3 tbsp carrot juice pulp
 3 tbsp chayote juice pulp
 0.5 cup Chia Seeds
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
 1 tsp basil, dried gorund
For the toppings
 1 cup Cabbage
 1 piece Ripe Tomato
 1 piece Red Onions
 1 piece Lemon
 10 g Parsley
 2 tbsp Olive oil
 1 piece green chili (siling haba)

Directions

1

Using Breville blender,combine the ingredients for taco shell until smooth and well incorporated.

2

Spread out the mixture on Breville oven tray (with baking paper) into a round 3mm thick wrap (a little less than ¼ of an inch). Make sure there are no holes and it’s even.

3

Bake for 150 Deg C for 30 mins. When the top part are firm and you can peel the wraps away from the tray easily, then flip over and cook for another 30 mins.

4

While the taco is cooking in the oven, prepare the toppings by cutting the cabbages into thin strips.

5

Mince red onion, tomatoes, parsley and green chili. In a bowl, toss in ,cabbage strips, red onions, parsley, tomatoes, green chilis and drizzle with olive oit and lemon juice. Season with salt and pepper.

Veggie Tacos
IngredientsDirections