RECIPE
14 INGREDIENTS4 STEPS30MIN

Tummy Trimming Veggie Tacos

4.0
1 Ratings
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Love Happy Hour
Makin' it with Maren is a channel for boozy and foodie enthusiasts! Watch, learn, and MAKE some of the tastiest treats you've ever tried.
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Try eating this dish as a daily snack or as lunch for two weeks, and I guarantee you'll see your waist start to slim down.

30MIN

Total Cooking Time

14

Ingredients
Love Happy Hour
Makin' it with Maren is a channel for boozy and foodie enthusiasts! Watch, learn, and MAKE some of the tastiest treats you've ever tried.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
5
Radishes , julienned
2
Roma Tomatoes , chopped
1/2 cup
Carrots , shredded
1/3
Red Onion , chopped
1/4 cup
Edamame
2 Tbsp
Fresh Cilantro , de-stemmed
to taste
Boston Lettuce
2 Tbsp
Red Wine Vinegar
2 Tbsp
White Wine Vinegar
1 Tbsp
Lemons , freshly squeezed, juiced
to taste
to taste
to taste
Chili Salt
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Directions

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Step 1
Julienne the Radishes (5) . Chop the Roma Tomatoes (2) and Red Onion (1/3) . De-stem the Fresh Cilantro (2 Tbsp) .
Step 2
In a bowl, mix together the radishes, roma tomatoes, Carrots (1/2 cup) , red onion, Edamame (1/4 cup) , and cilantro.
Step 3
In a small bowl, mix together the Red Wine Vinegar (2 Tbsp) , White Wine Vinegar (2 Tbsp) , Lemons (1 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Pour over vegetables, and toss with tongs.
Step 4
Evenly distribute vegetables into the Boston Lettuce (to taste) and top with some Sour Cream (to taste) and Chili Salt (to taste) . Serve, and enjoy!

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