Fusion Food: Mexi Asian Tacos


I know that I just got back from Greece and I should be really inspired to make some Greek dishes for you, and I promise I will, but tonight I am craving Asian style coleslaw, which is one of may most favorite things in the world, and tacos, my other favorite thing in the world (next to probably 50 other dishes. . . I love food too much to discriminate 😉 ). The main part to these tacos is the coleslaw, which is something I make often as it’s easy, fast and nutritious. This is topped off with some sauteed bell peppers in mole sauce and finally a bit of fresh avocado and cilantro. Fresh, mostly raw, and completely good 😉

Asian Coleslaw

Yield: about 1 cup

Ingredients for the dressing:

1/4 c. veganise

2 Tbs sriracha chili sauce (depending on how hot you like it, I personally like a nice kick)

1 Tbs lemon juice

1 tsp soy sauce

1/2 inch grated ginger

1 tsp. onion powder

1 garlic clove

2 Tbs water

Ingredients for the salad:

1 c. red cabbage

1 c. white cabbage

1 Tbs chia seeds for a nutritious boost


For the dressing: mince the garlic and grate the ginger add in all the other ingredients and mix together. Add in a bit of water, about 1 to 2 tablespoons to thin it out (I prefer it a little thinned out, it also goes further and isn’t as heavy). Dress the salad at the last minute so it stays nice and crunchy. Make sure you mix it well to coat the cabbage well.

Mexican Mole Bell Peppers


1/2 green bell pepper

1/2 red bell pepper

1 1/2 Tbs mole sauce

1/8 c. water

1 garlic clove


Chop the bell peppers into strips (you can use yellow, green, or red, whatever you like best). Heat a sauce pan up with the mole and water, melt the mole with the water until it becomes a sauce. Toss in the garlic and bell peppers. Cook for about 7-8 minutes



Fill a tortilla with the coleslaw, top with the bell peppers, then avocado and cilantro, and if you have lime (which I didn’t 😦 ) squeeze a bit on top. Now all you have to do is sink those choppers in and enjoy!!

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