I’ve decided that mediterranean-mexican fusion needs to become a “thing”.
Mediterranean and Mexican cuisines are by far my favorite kinds of food to eat. Give me a falafel wrap and a big bowl of hummus any day and I’ll be your best friend. At the same time, give me some fish tacos with fresh, chunky guacamole and I’ll be eating out of the palm of your hand. I know, I’m ridiculous. But who said we can’t mesh these two flavor-towns together into something really incredible?
Kristy Turner is officially a genius for combining these flavors into one delicious taco! Have you ever read her blog Keepin’ It Kind? I’ve been following it for a few years and was SO excited as soon as I heard she was releasing her first cookbook: But I Could Never Go Vegan! Of course, I ordered it instantly and couldn’t wait to dig into her mouth-watering recipes. One of the first recipes on my list to try were her Falafel Tacos with Sriracha Tahini Sauce. How incredible does that sound just hearing the name? Of course, I had to put my own little spin on it, changing up the sauce a bit and adding a little extra Mexican flair 🙂
The falafels are baked (not fried) and packed full of nutritious ingredients— but you would never know based on how delicious they taste! Once they come out of the oven, they are perfectly crispy on the outside, soft on the inside, and so flavorful. I layered them in a taco shell with sliced tomato, red onion, and the best sauce I’ve made in a very long time: Sriracha avocado cream sauce. It’s literally as simple as it sounds. So simple, I’m embarrassed I haven’t tried it before now! This sauce adds the perfect amount of spice and creaminess that this taco needs, making it an all around win in my book.
So Mediterranean-Mexican fusion, let’s make this a thing, shall we?