I LOVE me a good HEARTY Taco! Especially when its filled with the GOOD stuff! This is a unique combination of BBQ FLAVORS and fried Artichokes! :) YUMMY just typing this out! eheheh

BBQ Black Bean Artichoke

2 14-ounce cans of artichoke hearts (half canned or fresh steamed and drained)
1/2 cup of black beans
1 tablespoon herb de provence
1 teaspoon apple cider vinegar
1 tablespoon olive oil
1/2 cup your favorite BBQ sauce
6 small gluten free tortillas

Make BBQ Slaw according to the recipe and set aside in the fridge. Next, your pan/grill to high . Drain artichokes and place into a large bowl. Add the dry rub, vinegar, and olive oil. Toss to coat. Grill artichokes for 6 minutes on both sides or until well-marked by the grill grates. Toss with the BBQ sauce & cooked black beans. Serve on tortillas with plenty of BBQ slaw. Makes 6 tacos. (Serves 2 to 4 people.)

BBQ Mango Salsa Slaw

2 cups shredded purple cabbage (1/2 of a small cabbage)
1 tablespoon tahini (sesame paste)
1/2 cup Shredded Carrots
1/2 cup Mango Salsa
1/4 cup Olive Oil
1/2 Avocado diced
2 Tablespoon of Liquid Aminos
Sea salt to taste
Cilantro ( Optional)
Top with Hemp Seeds

Toss cabbage, tahini, carrots, mango salsa and BBQ Sauce until well incorporated. Add salt and pepper to taste. (Makes about 2 1/2 cups.)

Coconut Basil Sour Cream

1/2 cup of coconut yogurt (unsweetend)
1 whole lime juice
pinch of sea salt
handful of basil
drizzle maple syrup

BLEND & ENJOY!