Ingredients
- 8 small corn or flour tortillas
- 2 cups cooked chicken, shrimp, or black beans
- 1 ripe avocado, sliced
- 1 cup shredded red cabbage
- 1 cup cherry tomatoes, halved
- 1–2 cups fresh pea microgreens
- 1/4 cup crumbled feta or cotija cheese (optional)
- 1/4 cup sour cream
- 1 lime, cut into wedges
- Salt and pepper to taste
Optional Sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon chili powder
Instructions
- Warm tortillas in a skillet or microwave until soft and pliable.
- Prepare your protein (chicken, shrimp, or beans) and season with salt, pepper, and a squeeze of lime.
- In a small bowl, whisk together optional sauce ingredients if using.
- Assemble tacos by layering protein, cabbage, tomatoes, and avocado onto each tortilla.
- Top generously with fresh pea microgreens.
- Add crumbled cheese and a drizzle of sour cream.
- Finish with lime juice and optional sauce drizzle.
Serving Tips
Serve immediately for the freshest texture. Pea microgreens should always be added last to preserve their delicate crunch and bright flavor.
