On the border meaning kinda Mexican, kinda not… you all know I have an infatuated love for Mexican food, so obvs I was due for a new dish! I’ve added a few new ingredients to the traditional Mexican line up, one being cabbage, which is a nutritional powerhouse. It’s full of fiber and stimulates the immune system, inhibiting the growth of viruses and killing bacteria. Another cool fact about cabbage is that in it’s raw form it contains ascorbigen which heals and protects against stomach ulcers.
Next, we have a roasted jalapeno to turn up the heat and kick your immune system as well as metabolism into overdrive. Chiles and peppers contain an abundance of vitamin C and a compound called capsaicin that is responsible for the hot sensation when eaten. Capsaicin has been linked with killing cancer cells, reducing inflammation, producing fat oxidation and boosting metabolism.
Other than the spicy sauce, this dish is loaded with fiber from other various vegetables and garbanzo beans. It has an abundance of protein from both plant and animal sources. Feel free to use whichever you have on hand, tilapia or shrimp. I didn’t put amounts on the veggies, leaving it up to you to make this however big you’d like; although I find about 1 heaping cup of each mixes well.
- Group 1
- Half a large jalapeno roasted in the oven until skin browns and turns crisp. Once finished roasting cut in half long ways and deseed.
- 2 tbsp of shallots diced
- 1 heaping cup cilantro
- 1/2 large 75g avocado
- 1/4 cup lime juice
- 1 tbsp white wine vinegar
- 1 tsp Chile Margarita Spice by Spiceologist
- 2 tsp minced garlic
- 1-2 tbsp avocado oil
- 1/2 tsp honey
- dash of sea salt & cumin
- Group 2
- Bed of Romaine lettuce
- Purple or green cabbage shredded
- Green bell pepper diced
- Purple onion diced
- Cherry tomatoes diced
- Late July Multigrain Sea Salt Tortilla Chips crunched into small pieces
- Group 3
- 8 oz shrimp or tilapia sautéed in Spiceologist Chile Margarita seasoning use cumin, chile powder, garlic, and lime juice if you don’t have this seasoning
- ½ cup 130g chickpeas seasoned in Chile Margarita seasoning and warmed in a skillet
- Optional Toppings:
- Dairy Free Cheese Shreds
- Salsa to make it extra saucy
Combine Group 1 ingredients in a blender and set aside to make your dressing
Layer Group 2 ingredients on a large plate
Pour half of the dressing to the plate and mix to combine
Cook Group 3 in a pan over medium high heat and add to your plate
Pour the rest of your dressing over the top