Hard taco shells or organic corn tortilla chips (organic and gluten free)
Taco Bean Chili (recipe found HERE)
1-2 cups shredded lettuce
1 avocado diced
1/2 cup chopped tomatoes
So Delicious Brand cheddar cheese (Vegan-coconut milk based)
Dairy free sour cream (recipe below)
Optional: diced jalapeno, green onions
Split taco shells in half, Heat oven to 400. Place taco shells on pan. Scoop chili and place on top of shells. Sprinkle cheddar cheese on top. Bake for about 15 minutes. Take out of the oven and top with lettuce, tomatoes, avocado, dairy free sour cream, and whatever toppings you choose.
If you have a picky eater and these nachos are on their “don’t like” list. Then make it family friendly by leaving a couple of shells plain or just with cheese. Serve toppings on a platter or plate and place in the middle of the table. Let the kids make their own. Even if they just start with the taco shell or shell with cheese that is okay. The point is that you are making one meal and there is something for everyone and your child is eating the same foods as you, it is just presented differently. You have still managed to make ONE meal that the whole family can eat. This is a great starting point to allow your little one to participate and see all of the toppings and for you to not be short ordering cooking. We usually do family style like this and I usually have a bowl of some type of fruit (strawberries, grapes, orange slices) in the middle of the table that we can all choose from too!
Dairy free recipe:
3/4 cup cashews (place cashews in a bowl and pour boiling water over for about 5 minutes. I place water in a glass cup then heat in microwave). Once they have sat for 5 minutes, drain liquid. Super easy.
1 container dairy free unsweetened plain yogurt (I use So Delicious brand or SILK)
1 tbsp lime or lemon juice
3/4 tbsp apple cider vinegar
Place all ingredients in the blender then mix until smooth.
Great on top of baked potato, chili, nachos, and tacos.