EDIT: APRIL FOOLS!!!!!

I hope you all enjoyed a good Easter celebration over the weekend with food, family, and friends.

This was the first holiday where Eden was old enough to interact with the festivities and I loved every moment of her curious excitement as she began to learn the traditions of Easter. Eden was a pro hunting for plastic eggs “hidden” throughout the lawn. Every once and awhile she would dump out her basket to shake and rattle her findings, then one by one return them to her basket and resume the hunt.

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Eden and her cousin Auden taking a break from egg hunting.

We also celebrated with some amazing food. I made a asparagus and sun-dried tomato quiche I cannot wait to share with you, as well as some orange pistachio cinnamon rolls that received the honor of one of my favorite questions:

“these are vegan?”

And while the batch of lemon crinkle cookies I made last Sunday did not survive the week to show up at our Easter gathering, my Dad baked up a batch the night before and true to form, I ate way too many of them.

I’ll share some of my easter recipes later this week but before that I had to take this day to share an incredible new taco recipe that might change the way we see tacos for good.

Okay, it’s going to sound weird, but hear me out:

These tacos have a secret ingredient that is the perfect taco filling. The texture in incredible similar to what any omnivore would expect and the flavor…well, this secret ingredient absorbs flavors so well that it might be time to tell the tofu to move over and make room on the shelves for some fruit loops.

That’s right.  Fruit Loop Taco

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Fruit Loop Tacos
makes 4 tacos

1 cup dried fruit loops
1 tbsp coconut or canola oil
1  tbsp chili powder
1/2 tbsp cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t cayenne pepper

4 soft or hard tortilla shells
a large handful of mixed greens
1/4 cup vegan sour cream
1/4 cup easy guacamole
1/4 cup pico de gallo or your favorite salsa

In a small skillet heat oil over medium heat. Saute the fruit loops for about three minutes, until slightly toasted. Add chili powder, cumin, garlic powder, onion powder, and cayenne pepper. Stir to coat completely. Remove from heat and set aside.

Mix together ingredients for easy guacamole and  pico de gallo in a separate bowls.

To assemble, evenly divide toasted fruit loops among the four taco shells.  
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Top with lettuce, vegan sour cream, pico de gallo, and easy guacamole.

And enjoy!

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In a hurry?

If you’re on the run, don’t worry! You too can enjoy this amazing flavor combination. Just top your cereal with some sour cream and guacamole for a bowl of Fruity Loopy Guaco Taco Cereal

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You might also like:

Tacos Sin Carne

Tacos Sin Carne

Raw Taco Salad

Raw Taco Salad

Cuban Breakfast Burrito

Cuban Breakfast Burrito

Tofu Banh Mi Tacos

Tofu Banh Mi Tacos