Soft shell tacos,  anyone? 

After you have given the burger recipe a shot from the previous post, you may have plenty of cooked wild rice leftover from that 8oz bag… Wild Rice makes the perfect filler for tacos.

You can create a soft shell taco using the spelt dough recipe, replacing the spring water with sparkling spring water. These soft shelled tacos really take me back to the days of when I used to overdose on Chipotle during lunch break.

To compliment the rice I usually roast a combination of peppers, onions, tomatoes, oyster mushrooms and red kale in a cast iron seasoned with sea salt, oregano, basil, and cayenne. Apply approximately 2 tbsp. of cooking oil (preferably avocado oil/grape seed oil) and let it roast in the oven at 400 degrees for 20 minutes. I always mix in the red kale after 15 minutes of cook time has passed to avoid it from being overcooked.  I can almost guarantee you’ll be satisfied with the outcome.

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