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RECIPE
14 INGREDIENTS4 STEPS30MIN

Tummy Trimming Veggie Tacos

4.0
1 Ratings

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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 Time

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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Nutrition Per Serving

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CALORIES
61
FAT
0.9 g
PROTEIN
2.5 g
CARBS
10.4 g

Cooking Instructions

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Step 1
Julienne the Radish (5). Chop the Roma Tomato (2) and Red Onion (1/3). De-stem the Fresh Cilantro (1/8 cup).
Step 2
In a bowl, mix together the radishes, roma tomatoes, Carrot (1/2 cup), red onion, Edamame (1/4 cup), and cilantro.
Step 3
In a small bowl, mix together the Red Wine Vinegar (2 tablespoon), White Wine Vinegar (2 tablespoon), Lemon (1 tablespoon), 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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Nutrition Per Serving
Calories
61
% Daily Value*
Fat
0.9 g
1%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
10.4 g
4%
Fiber
2.9 g
10%
Sugars
5.7 g
--
Protein
2.5 g
5%
Sodium
34.5 mg
2%
Vitamin D
--
--
Calcium
40.6 mg
3%
Iron
0.8 mg
4%
Potassium
218.5 mg
5%
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