BBQ TACOS by Charles Chen TV

HERE is a FUN spin on traditional tacos tuesdays, especially if you like bbq

  • 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

tacos on tacos

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