Tacos vegetarianos / Veggie Tacos

Hoje o dia amanheceu cinzento, mas apesar de ser Outono, desde ontem que o frio e a chuva não nos largam!
Há alguns anos, quando fui de férias para o México descobri as delícias da cozinha mexicana! A Paleo ainda não tinha entrado na minha vida quando me apaixonei pelos tacos de milho super crocantes!
Quando comecei a Paleo, sempre quis experimentar fazer tacos sem glutén, sem milho e mudar o recheio para uma opção vegetariana!
As saudades dos dias de sol já são grandes e foi então que resolvi fazer algo “caliente” e  reinventar os Tacos na versão Paleo, veggie e Fit! Deixo-vos a Receita, espero que gostem! Se quiserem fazer doses extra para o lanche, podem deixar no frigorífico com de papel alumínio entre cada um e colocá-los num saco bem fechado.


Today the day dawned gray, but despite being autumn, since yesterday the cold and the rain do not let us down!
A few years ago, when I went on vacation to Mexico, I discovered the delights of Mexican cuisine! Paleo had not yet entered in My life when I fell in love the super crispy corn tacos!
When I started Paleo, always I wanted to try to make tacos without gluten, no corn and change the filling for a vegetarian option!
I already miss the sunny days so it I decided to do something “caliente” and reinvent Tacos in Paleo version, veggie and Fit! I leave you the recipe, hope you enjoy! If you want to make extra doses for lunch, you can leave them in the refrigerator with aluminum foil between each and place them in a sealed bag.


1 Ovo / Egg
2 Colheres de sopa de Goma de Tapioca / Tablespoons of Tapioca Gum
1 Pitada de sal / Pinch of salt
1 Óleo de Côco / Oil Coconut
3 Tomates cherry / Cherry tomatoes
10 Rúcula / Arugula (g)
1_2 Abacate / Avocado
10 Mirtilos / Blueberries
60 Espinafres / Spinach
2 Cogumelos grandes / Large mushrooms
1 Sal Rosa e Pimenta Cayenne / Pink salt and pepper Cayenne
Peneirar a tapioca para um recipiente.
Adicionar o ovo e o sal.
Mexer tudo muito bem.
Aquecer uma frigideira.
Verter a mistura, deixar dourar e virar.
Colocar óleo de côco na frigideira .
Cortar os vegetais em pedaços pequenos.
Temperar com Sal rosa e pimenta Cayenne.
Saltear os vegetais.

Sieve tapioca into a container.
Add the egg and salt.
Stir everything very well.
Heat a frying pan with coconut oil.
Pour the mixture, let it brown and turn.
Put coconut oil in skillet.
Cut the vegetables into small pieces.
Season with salt and pepper pink Cayenne.
Sauté the vegetables.


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