Veggie soft tacos

Difficulty
Easy
Preparation
20 minutes, plus 20 minutes chill time
Cooking time
0 minutes
Servings
12
½ Cup
a2 Milk® Half and Half
1 Tbsp.
Fresh lime juice
Creamy cilantro lime sauce ingredients
1/3 Cup

Homemade Yogurt

2 Tbsp.
Buttermilk made with a2 Milk® Whole (see above)
1 Tbsp.
Fresh lime juice
1 Tbsp.
Chopped fresh cilantro
1/8 tsp.
Chili powder
1/8 tsp.
Ground cumin
1/8 tsp.
Onion powder
¼ tsp.
Kosher salt
2 tsp
Fresh lime juice, or to taste
Marinated Bean Salad Ingredients
¼ Cup
Olive Oil
3 Tbsp.
Fresh lime juice
2 Cloves
Garlic, minced
Salt, to taste
2 Cans
Pinto beans
½ Cup
Diced Red onion
½ Cup
Diced Zucchini
½ Cup
Diced Red bell pepper
½ Cup
Corn Kernels
Taco Ingredients
12
Small flour or corn tortillas, warmed
4 Cups
Marinated bean salad (see above)
1-2
Sliced jalapeño pepper
1 Cups
Halved Cherry tomatoes
1
Sliced Avocado
½ Cup
Creamy cilantro lime sauce (see above)
Fresh Cilantro leaves, for garnish
Lime wedges, to serve
  1. To make the buttermilk, whisk the half and half with the lime juice. Allow the mixture to thicken for 20 minutes.
  2. Once thickened, combine the homemade buttermilk in a bowl with the remaining creamy cilantro lime sauce ingredients. Chill for 20 minutes.
  3. In a small bowl, whisk together the olive oil, lime juice, minced garlic, and salt. Set the marinade aside.
  4. In a large mixing bowl, combine the ingredients for the marinated bean salad. Toss with marinade to coat.
  5. Assemble the tacos with marinated bean salad, sliced jalapeño, halved cherry tomatoes, sliced avocado and creamy cilantro lime sauce.
  6. Garnish with fresh cilantro leaves and lime wedges.

The a2 Milk® difference

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