Though Cinco de Mayo was a few weeks ago, tacos are always on my radar. When the weather gets warmer our dinners seem to get lighter and spicier. A little hot sauce here, a little cilantro there. And LOTS of creamy avocado. So when I sat down to write five recipes for Lightlife, I knew that tacos had to be on the menu.
Crunchy shells are fun, but for these I wanted soft corn tortillas. There’s just something about filling them to the brim and trying not to let all the ingredients fall out the back while you bite into the front. It’s a skill, really. And with all the healthy fillings inside these tacos, it’s definitely not easy.
Lightlife‘s Black Bean Burgers were the perfect centerpiece for this meal. They added some texture and much-needed protein without weighing them down. Spread on a little sriracha mayo, and – boom – summer is here. Serve them with chips and salsa, and, of course, a pitcher of margaritas.
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- 1 package Lightlife Black Bean Burgers
- 1/2 avocado, sliced
- 6 tbsp salsa (or more, to taste)
- 4 tbsp vegan mayonnaise or regular mayonnaise
- 1 tbsp sriracha sauce (or more, to taste)
- 3 tbsp chopped cilantro
- 12 bib lettuce leaves, torn into smaller pieces
- In a frying pan or on the grill, cook burgers until browned and warmed through. Set aside.
- While burgers are cooking, mix mayonnaise and sriracha sauce thoroughly.
- Slice cooked burgers into thirds.
- Lay taco shells onto plate and spread sriracha mayonnaise down the center.
- Add two pieces of burger to each taco, followed by desired amounts of salsa, cilantro, avocado, and lettuce. Serve immediately.