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Cooking Through Lyfe

Vegetarian Tacos (Two Ways)

With Cinco de Mayo right around the corner, these vegetarian tacos are the perfect recipe to help keep you fueled as you dance the night away! As farmers, markets and CSA’s (Community Supported Agriculture) are kicking back into full swing it is the perfect time to start incorporating all of the gorgeous vegetables coming from the farm to our table.

If you want it even healthier, try serving the filling in wrapped collard greens; it is still delicious and just perfect for a healthy dinner.

Ingredients:

  • 1 cup (184 g) tri-color, white, or red quinoa
  • Pico de Gallo mix
    • 2 avocados
    • 2 on the vine tomatoes
    • ½ white onion
    • 1 jalapeno
    • ½ cup fresh cut cilantro
    • 1 juice of a lime
    • Pinch of salt and pepper for taste
  • Cilantro Lime Crema:
    • 1 cup of Siggis plain yogurt
    • 1 juice of a lime
    • ½ cup of fresh cut cilantro
    • Pinch of salt and pepper for taste
  • Wrap
    • Corn tortilla
    • Collard greens

Directions:

Quinoa:

  1. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
  2. Remove quinoa from the stove, place in a bowl and set to the side 

Pico de Gallo Mix:

  1. Dice avocado, onion, tomato and jalapeno (I used a dicer to create even size throughout) and add to bowl once each item has been diced
  2. Squeeze lime juice over the mixture
  3. Add cilantro and a pinch of salt and pepper for taste
  4. Toss mixture
  5. Place in fridge for a half hour

Cilantro Lime Crema:

  1. In a blender add yogurt, lime juice and cilantro – blend until a smooth consistency is smooth
  2. Add a pinch of salt and pepper, blend for 30 seconds
  3. Pour into a jar or sealable container that easy to pour or drizzle

Wrap: (if opting for corn tortilla)

  1. Set your stove top to medium heat and drizzle olive oil in your pan
  2. Place tortilla’s one at a time based on pan size for 30 seconds on each side to create a warm and crispy tortilla

Assembly:

  1. Using a spoon scoop one spoonful of quinoa onto each shell
  2. Add one two scoops of Pico de Gallo mix
  3. Drizzle or pour the desired cilantro lime crema mix inside or over your tacos
  4. If desired squeeze fresh lime and top with extra cilantro

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 – 25 mins

Corn Tortilla
Serving Size: 4 people (3 tacos per person)
Calories: 350 per serving

Collard Greens
Serving Size: 4 people (3 tacos per person)
Calories: 200

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