Low in carbs. High in fiber. And full of flavor. Can we get a KALE YEAH? Perfect for Meatless Monday, Taco Tuesday…

Prep time: 15 min | Cook time: 0 min



Chipotle Yogurt Dressing – for smoky heat 

  • 6 oz. (1 container) of Greek Yogurt, we used 2%
  • 3.5 oz. (approx half a can) of adobo chipotle peppers

Horseradish Aioli –  for a peppery spice 

  • 1/4 cup light sour cream
  • 2 tbsp. prepared horseradish
  • 1/2 clove of minced garlic
  • pinch of salt & pepper


Warm tortillas in the oven for 2-3 minutes or in the microwave for 30-seconds.

In a bowl, combine kale and Brussels sprouts.

Zest approximately 1/2 of the lemon over the greens. Cut the lemon in half and squeeze juice from one half.

Using a small Ziploc bag, crush cashews. Sprinkle over greens.

Toss and fill tortillas- you should have enough to make three.

To make the Chipotle Yogurt Dressing, simply combine ingredients in a blender until smooth. To make the Horseradish Aioli, mix ingredients together in a small bowl using a fork. You WILL have extra to enjoy later.

Drizzle or dip your tacos in the sauce of your choice and enjoy!