What we’d give… Okay, guys we tried to convince Nashville’s Avo Restaurant to share all the luscious, boozy details with us for their avocado margarita, but to no avail. Wisely, they’ve kept this dreamy cocktail recipe all to themselves, and now we’ve got plans for a Music City wellness weekend spinning in our heads!
Avo serves up raw, vegan food fit for a city that takes it’s food pretty seriously. These vegan ceviche tacos are a perfect example of what they do best.
Gather your taco ingredients, a bottle of tequila, a bowl of limes, and a couple of avocados, then spend one of these hot August nights working out an avocado margarita recipe on your own! Let us know what you come up with. Surely we can’t match the Avo’s green salty goodness, but we’re going to give it a running shot with loads of ice in the Vitamix and a pink salt rim…
Avo’s raw vegan ceviche tacos
Construct these delicious tacos while you give the avocado margarita a try!
4 cups oyster mushrooms, chopped
2 cups lion’s mane mushrooms, chopped
2 cups hearts of palm, large dice
1/2 cup cilantro, tightly packed, stems removed
3 Tbsp sweet onion, minced
1 ripe avocado, large dice
3 cups fresh lime juice
cracked black pepper and pink Himalayan sea salt, to taste
2 heads romaine lettuce, separated
Combine all ingredients in large mixing bowl and toss with lime juice.
Fill each romaine leaf with a scoop of ceviche.
Garnish with additional cilantro and avocado.
Serve chilled and enjoy!