LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Taco Tuesday

Taco Tuesday

I'm so bad with 'food days'; Meatless Monday! Taco Tuesday! Etc... But this today I actually made tacos, and guess what!? It's Tuesday! Win! 

However, these weren't your standard mexi variety. Different, but delicious! So I just had to share the recipe with you guys. 

Ingredients: Amount of items only depends on how much you want to shove into each shell, and how many people you want to feed. 

+ Corn Tortillas (opt for a heritage or fresh variety)
+ Shishito Peppers
+ Portabello Mushrooms
+ Olive Oil
+ Avocado, sliced
+ Purple Cabbage, shredded
+ Salt
+ Salmon Filet
+ Paprika
+ Cumin
+ Forager Lemon Cashew Yogurt
+ Pumpkin Seeds


Toss the peppers and mushroom caps in salt and olive oil. Wrap in a foil packet and place on the grill on low for ~10 minutes. Meanwhile, liberally season the salmon with paprika, salt and cumin. Place the salmon on the grill and turn the heat to medium. Remove the foil packet from the grill. Add the mushroom caps directly on the grill to finish. Once they get slightly charred, remove and slice. Also slice the grilled peppers. 
Toss the corn shells onto the grill just as the salmon is finishing up. Salmon should take around 10 minutes on medium, depending on thickness and preferred doneness. 
Plate your tacos by adding a dollop of yogurt, slice of avo, handful of cabbage, chunk of salmon, slice of shroom, slice of pepper and top with a sprinkle of pumpkin seeds. 


I say, break out of your taco rut! Gather whatever you have on hand, add some flair (herbs/spice/sauce) and stuff it into an authentic corn shell. Don't be shy! You'll almost always end up with a tasty taco. And if you don't, try again next time...  


Tiki Collard Wraps

Tiki Collard Wraps

US Pro Nats

US Pro Nats