Mexican > Tacos

Quinoa and Avocado Tacos Recipe

Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 avocado, sliced
- 8 taco shells
- Fresh cilantro, chopped
- Lime wedges, for serving

Special equipment needed: None

Step-by-step instructions:

1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the water to a boil. Add the quinoa and stir. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
4. Add the red bell pepper, cumin, chili powder, paprika, salt, and pepper. Cook for 5-7 minutes, or until the pepper is tender.
5. Add the cooked quinoa to the skillet and stir to combine.
6. Warm the taco shells in the oven or microwave according to package instructions.
7. Assemble the tacos by spooning the quinoa mixture into the taco shells. Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.

30-35 minutes
Temperature: N/A
Serving size: 4 servings

Nutritional information:
- Calories: 350
- Fat: 17g
- Carbohydrates: 43g
- Protein: 9g
- Fiber: 10g

Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Red onion can be substituted with white or yellow onion.
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper.
- Taco shells can be substituted with tortillas or lettuce leaves for a low-carb option.

Variations:
- Add black beans or corn to the quinoa mixture for extra protein and flavor.
- Top with shredded cheese, salsa, or sour cream for a creamy and cheesy twist.
- Use different types of peppers or spices to customize the flavor to your liking.

Tips and tricks:
- Make sure to rinse the quinoa well before cooking to remove any bitterness.
- Use a non-stick skillet to prevent sticking and burning.
- Serve with a side of guacamole or pico de gallo for extra flavor.

Storage instructions:
- Store any leftover quinoa mixture in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the quinoa mixture in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the tacos on a platter with a side of guacamole and chips for a festive presentation.

Garnishes:
- Fresh cilantro, lime wedges, and sliced avocado make great garnishes for these tacos.

Pairings:
- Serve with a side of Mexican rice or a simple salad for a complete meal.

Suggested side dishes:
- Mexican rice, black beans, corn, or a simple salad make great side dishes for these tacos.

Troubleshooting advice:
- If the quinoa mixture is too dry, add a splash of water or vegetable broth to moisten it.

Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients to prevent cross-contamination.

Food history:
- Tacos are a traditional Mexican dish that have been enjoyed for centuries. The first tacos were made with fish and were served on tortillas made from corn.

Flavor profiles:
- These tacos are savory, spicy, and slightly tangy from the lime juice.

Serving suggestions:
- Serve these tacos as a main dish for a casual dinner or as a party appetizer for a crowd.

Related Categories

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Region: Mexican

Taste: Savory, Tangy, Spicy, Fresh, Nutty