Zesty Quinoa Tacos with Cilantro Sauce

By Dishing Out Health

Taco-spiced quinoa, hearty black beans, and sautéed peppers and onion, these filling tacos are here to appease meat-eaters and vegetarians alike.

Ingredients

Cilantro Sauce

Directions

  1. Heat olive oil in a medium saucepan over medium-high heat. Add bell pepper and red onion; cook 5 minutes, or until softened. Stir in tomato paste and taco seasoning; cook 2 more minutes to caramelize the tomato paste.
  1. Stir in quinoa and cook for 1 to 2 minutes, allowing the quinoa to lightly toast. Add broth (or water) and bring mixture to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
  2. Stir in black beans, replace lid, and let mixture steam for 10 minutes (off burner). Taste and season with salt if needed. (Saltiness will depend on if your taco seasoning is salted, and whether you used broth or water.)
  3. Meanwhile, prepare Cilantro Sauce by combining yogurt, cilantro, olive oil, jalapeño, lime juice, coriander (or cumin), garlic powder, and ¼ tsp. salt in a standard or small blender (such as a Nutribullet); blend until mostly smooth. Taste and season with additional salt, if desired.
  4. Toast corn or flour tortillas. Divide quinoa filling evenly between each tortilla, and drizzle with Cilantro Sauce. Garnish with sliced avocado and finish with chopped green onions or extra cilantro, if desired.

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BBQ Cauliflower Tacos with Green Tahini Sauce

By Dishing Out Health

These tacos take the finger-licking beauty of a BBQ wing experience and wrap it in a tortilla. Balanced by a creamy sauce and crunchy fixings, they check every box for a top-tier taco.

Ingredients

Green Tahini Sauce

Directions

  1. Preheat oven to 425ºF. Arrange cauliflower on a baking sheet and toss with 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Roast for 30 minutes, tossing once halfway through.
  2. Remove from oven and brush cauliflower with BBQ sauce. Place back in the oven for 10 more minutes.
  3. While cauliflower bakes, prepare Green Tahini Sauce:
  4. Combine cilantro, tahini, lemon juice, olive oil, garlic, cumin, salt, and black pepper in a small food processor or blender; blend until texture is like pesto. Add 3 Tbsp. water and continue blending until smooth and creamy. (If sauce is still too thick, add more water as needed in 1 Tbsp. increments.)
  5. Toast or warm tortillas over a gas flame or in a cast iron skillet. Spread a layer of green tahini sauce on tortilla and arrange roasted cauliflower overtop. Garnish with shredded cabbage, sliced avocado, and fresh cilantro. Add a final drizzle of tahini sauce.

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Roasted Cauliflower Tacos with Cilantro Sauce

Cauliflower is very popular right now and it’s time you gave these spicy tacos a try. The tangy and creamy spice along with the spicy roasted cauliflower and fresh and crispy toppings is a match made and heaven and you will have everyone begging for more.

Ingredients

  • 1 head cauliflower chopped 
  • 3 Tbsp avocado oil
  • 1 Tbsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp kosher salt

Cilantro Sauce

  • ¼ cup Greek yogurt
  • ¼ cup sour cream 
  • ¼ cup fresh cilantro
  • 1 clove garlic
  • Juice of 1 lime
  • Salt and pepper

Tacos

  • 8 small Tortillas flour or corn
  • 1 Avocado sliced 
  • 1 cup shredded red cabbage 
  • 1 Jalapeno sliced
  • ¼ cup Cilantro minced

Directions

  1. Preheat oven to 425°F.
  2. Line a large, rimmed baking sheet with foil or parchment paper.
  3. In a large bowl, combine the cauliflower florets, spices, and oil. Stir until the cauliflower is coated with spices.
  4. Transfer to a baking sheet and bake 20 minutes or until lightly charred and cooked through.
  5. Cilantro Sauce: Mince the cilantro and garlic and whisk in a medium bowl or add all the ingredients to the food processor, season with salt and pepper.
  6. Blend until smooth and creamy. Taste and adjust salt and pepper to taste.
  7. Warm tortillas, place about 1/4 cup of cauliflower on a tortilla.
  8. Top with avocado, cabbage, sliced jalapeno, minced cilantro, and a generous drizzle of cilantro sauce.  

Potato Rolled Tacos

You don't have to be a vegetarian to enjoy these rolled tacos. They are always a hit! Perfect to prepare the night before for any Taco Tuesday or party.  These rolled potato tacos are even more delicious with guacamole.

Ingredients

  • Rolled Tacos
  • 3 large yukon gold potatoes, chopped
  • 1 tablespoon canola or vegetable oil
  • 1/2 white onion, diced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ancho chile powder
  • salt and pepper
  • corn tortillas
  • canola oil, for frying

Directions

  1. Place the chopped potatoes in a slightly salted pot of water and boil until very tender. 
  2. Drain and wipe out the pot.  
  3. Heat the oil in the pan, add the onion and cook until softened. Add potatoes back to the pan and add ancho chile powder, garlic powder and salt and pepper to taste. 
  4. Add 1/4 cup of water to the mix and cool until the potatoes are like mashed potato texture. 
  5. Transfer filling to a bowl and allow to cool. 
  6. Place 5 or 6 tortillas on a plate and cover with a damp paper towel to moisten tortillas, then microwave for 30 - 45 seconds. This makes the tortillas flexible and easy to roll. 
  7. Take 2-3 tablespoons of potato filling and place on one side of the tortilla. Tightly roll the tortilla up and place on a baking sheet seam side down. Repeat until the filling is gone. Freeze until firm, you can make the night before and freeze overnight. 
  8. When ready to eat:
  9. Heat 1 1/2 inches of canola oil in a pot.  Gently lower 3-4 frozen rolled tacos into the oil and fry for 3-4 minutes, until golden brown and crunch. Transfer to a wire rack and drain any excess oil. Repeat until all the tacos are fried. 

You can double or triple this recipe as needed