Cleanse-Friendly ‘Tacos’ Recipe

I bet you didn’t think the words “cleanse” and “taco” could go together, right? Lucky for you, the Be Well Cleanse was designed to encourage you to eat real, whole food while cleansing, not to deprive yourself. So if you have a taco craving, this recipe is the perfect way to satisfy.

It is loaded with veggies and quality meat, and topped with a drool-worthy “crema” sauce. Red cabbage leaves are lightly steamed and used as the perfect taco shell substitute, adding an additional vegetable to your plate. This recipe represents our Be Well Perfect Plate guide: 70-80 percent vegetables, and the rest a combination of quality protein and healthy fats. Cleansing or not, these tacos are sure to become a staple in your home. Enjoy!

Cleanse-Friendly 'Tacos’
Serves two to three
  • 12 oz. grass-fed flat iron steak
  • 4-6 red cabbage “cups” — the whole leaf (can also use green cabbage or romaine lettuce if preferred as your taco shell)
  • 1 chopped red onion
  • 2 cups chopped cauliflower
  • 2 cups spinach (or leafy green of choice)
  • 1 cup chopped mushrooms
  • 1 minced garlic clove
  • 2 tbsp avocado oil
  • 2 tsp cumin
  • Juice of 1 lime
  • Splash of filtered water
  • Sea salt and pepper
  • Sliced avocado as an additional topping (optional)
Cilantro and cashew “crema”
  • ⅓ cup soaked raw cashews (soak for at least 15 minutes, although longer is better, then discard the water)
  • 1 cup cilantro (stems and leaves)
  • 1 tbsp avocado oil
  • 1 tbsp filtered water
  • 1 tbsp nutritional yeast
  • Juice of ½ a lime (or more if desired)
  • Sea salt and pepper to taste preference
  1. Liberally season your grass-fed steak with sea salt and pepper on both sides.
  2. Heat a large skillet pan to medium-high heat, then add avocado oil.
  3. Sear the meat on both sides for roughly four minutes each, and transfer to a plate to let sit.
  4. Bring the heat down to medium and add onions and garlic to the oiled pan. Saute for four to five minutes to let the onions get tender.
  5. Add in the cauliflower and mushrooms, juice of one lime, cumin, and season with sea salt and pepper to taste preference. Mix well.
  6. Add in a splash of filtered water and cover to let steam for five minutes.
  7. Add in spinach and cover for another two to three minutes.
  8. In a large pot, fill with water and place cabbage “cups” in the water. Cover and bring to a boil to steam the cabbage. Note: you want your leaves to be lightly steamed and tenderized, not too soft. It should still hold its natural cup shape. Once water is boiling, it should only take two to three minutes to reach this consistency, then remove and let sit.
  9. Thinly slice your steak across the grain into long strips, and add steak into the pan with your veggies. Check your spices and adjust if needed. Saute all together for another two to three minutes to let the flavors combine.
  10. Place all “crema” ingredients in a blender, and blend until smooth. Adjust seasoning if needed.
  11. Assemble the tacos! Place steak and veggies inside your steamed cabbage cup, and add the crema on top. Add avocado if you wish.
  12. Serve and enjoy.


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