Rainbow Nourish Tacos

with salmon and charred corn

I’ll have my nourish bowl in taco form, please!

These tasty and colourful tacos are cute, delicious and make an amazing meal or snack.  It includes all the superstars that you would normally find in a nourish bowl, but delivered in a convenient and adorable mini taco, making them ideal for every member if the family.

The olive oil, avocado, salmon and pepitas provide healthy fats which are great for skin and overall health.  The sauerkraut is an amazing source of natural probiotics, lactic acid (which assists digestion), and tyramine, which is the result of the bacteria breaking down tyrosine and phenylalanine and is associated with reduced blood pressure.

Pumpkin provides a source of Vitamin A in the form of beta carotene, spinach provides fibre and iron (and adding some lime juice makes this iron much more bioavailable), and the purple cabbage contains anthocyanins which are potent antioxidants!

This recipe is dairy free, but the Vegan Nutritional Flakes provide the tasty cheesy seasoning that bring the flavour profile to the next level. Besides tasting awesome, our Nutritional Yeast Flakes are rich in B Vitamins and Zinc.  

B Vitamins, in general, are essential for hundreds of reactions that occur in the body, but they are best knows for their roles in metabolism.  Vitamins B1, 2, 5 and 6 are particularly important for cell energy production, B12 is essential for red blood cell production (which is why a deficiency in B12 gives very similar symptoms to Iron deficiency), B3 assists in DNA repair, and Folate (or B9) is required for cell division and DNA synthesis (which is why it is SO important during pregnancy and periods of rapid growth and repair).  So it’s important to include lots of foods that are naturally high in B Vitamins in your diet!

These little pocket rockets have it all. They are macronutrient balanced and contain so many healthful vitamins and minerals, they taste epic and look adorable.


1/4 kent pumpkin, cut into thin 'crescent moons'

1 avocado, thinly sliced

Handful of baby spinach

1 cucumber, cut into strips

2-3 full-sized corn cobs

3 tbsp coloured sauerkraut

1 cup purple cabbage, thinly sliced

2 large pieces fresh salmon (or hot smoked salmon)

1 tbsp extra virgin olive oil

1-2 tsp dried chilli flakes

8-10 mini tacos

1-2 limes, cut into quarters


2-3 tbsp of The Wholefood Pantry Vegan Nutritional Savoury Flakes 

The Wholefood Pantry Pink Himalayan Crystal Salt

The Wholefood Pantry Pepitas

1. Preheat oven to 180C, place pumpkin moons into a lined baking tray, bake for 15-20 minutes, or until cooked through and slightly caramelised. 

2. Meanwhile, char corn on a gas flame or in a dry hot pan, then season with a pinch of salt. 

3. Shave the kernels off one of the corn cobs for the taco filling. Cut the remaining corn in half to serve on the side. 

4. For pan seared salmon, season the salmon with a little Pink Himalayan Crystal Salt. Then place a pan on a medium heat, add a little olive oil and cook the salmon on each side for 2-3 minutes or until cooked to your liking, then flake into small pieces.

5. Heat the mini taco tortillas, then assemble a little of each ingredient into the tacos, sprinkle over Vegan Nutritional Savoury Flakes, and dried chilli flakes. Serve with wedges of lime to squeeze over. 


Vegan Nutritional Savoury Flakes

Vegan Nutritional Savoury Flakes

On Sale from $5.95

Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt


Organic Pepitas

Organic Pepitas


Related Recipes