Kale Beet Blend Mini Tacos with Smoked Salmon & Avocado

Ingredients

1 (8 ounces) package of Mann’s Kale Beet Blend
juice of 2 limes
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
2 teaspoons honey
1 package whole wheat tortillas
1 (4 ounces) package smoked salmon
1 avocado, sliced

Chipotle Mayonnaise

½ cup mayonnaise
Juice of ½ lime
1-2 teaspoons adobo sauce (the sauce that canned chipotle peppers are packed in)
Add all ingredients to a small mixing bowl and stir well to combine.

The Method

Pour the contents of Mann’s Kale Beet Blend into a mixing bowl. Squeeze the lime juice over the vegetables, add the cumin and cayenne, and drizzle with the honey. Season with a bit of salt and toss to combine. Set aside.

Using a 2-inch round cookie cutter (a red wine glass works too), cut rounds out of the tortillas. Nestle each round into the crevices of an upside-down muffin tin. Repeat with as many rounds as you can fit on the tin (1 tin will accommodate approximately 12 mini tacos).

To assemble the tacos, place a couple slices of smoked salmon on the bottom. Add some Kale Beet Blend and top with a slice of avocado. Drizzle the top with a bit of chipotle mayonnaise and serve.