Tummy Trimming Veggie Tacos

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Recipe

14 INGREDIENTS • 4 STEPS • 30MINS

Tummy Trimming Veggie Tacos

4

1 rating

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.

Tummy Trimming Veggie Tacos

Save

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.

http://www.lovehappyhour.com

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.

30MINS

Total Time

$1.61

Cost Per Serving

Ingredients

Servings

2

US / Metric

1 bunch

Radish

5 radishes per 2 servings

2

1/2 cup

Shredded Carrot

1/3

1/4 cup

Edamame

2 Tbsp

to taste

Boston Lettuce

2 Tbsp

Red Wine Vinegar

2 Tbsp

White Wine Vinegar

1/2

Lemon, juiced

1 Tbsp juice per 2 servings

to taste

to taste

Ground Black Pepper

to taste

to taste

Chili Salt

Nutrition Per Serving

VIEW ALL

Calories

90

Fat

1.1 g

Protein

3.7 g

Carbs

17.2 g

Tummy Trimming Veggie Tacos

Save

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.

http://www.lovehappyhour.com

Cooking InstructionsHide images

step 1

Julienne the Radish (1 bunch). Chop the Roma Tomatoes (2) and Red Onion (1/3). De-stem the Fresh Cilantro (2 Tbsp).

step 1 Julienne the Radish (1 bunch). 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, Carrot (1/2 cup), red onion, Edamame (1/4 cup), and cilantro.

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 Tbsp), White Wine Vinegar (2 Tbsp), the juice from Lemon (1/2), Salt (to taste), and Ground Black Pepper (to taste). Pour over vegetables, and toss with tongs.

step 3 In a small bowl, mix together the Red Wine Vinegar (2 Tbsp), White Wine Vinegar (2 Tbsp), the juice from Lemon (1/2), 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!

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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