When I am eating clean one of the number one things I crave is tacos!! I created a dish that not only fills my craving but has actually taken over as my taco mixture of choice.
Start off by making quinoa. Follow the directions on the bag to make as much or as little as you like. I put some cumin in the water to help flavor the quinoa for the taco mixture.
While the quinoa is cooking sauté chopped garlic, onion and bell pepper. When the veggies have cooked down add in ground turkey or tofu (ground tofu pictured below) and season with garlic salt, cumin and a dash of chili powder. Mix the quinoa in when it is fully cooked and your taco creation is complete.
I like to eat mine in whole wheat scoops, topped off with guacamole and some shredded cabot cheese (lactose free!)
Check out the fish taco post for my guac recipe.
2 dishes, 1 filling. Does it get any better!?
I was walking around the grocery store with only one thought in mind, “I want to grill”. I picked up some charcoal and chicken breast then headed over to the produce section to create the rest of my dish. I ended up being inspired by the matchstick carrots to create an Asian inspired taco. I had soft tortillas left over from my fish taco fun the weekend before so that helped my decision. Next stop was to the ethnic food isle to decide what type of marinade I wanted to use to tie all of my ingredients together.
Grocery list: matchstick carrots, shredded lettuce, cucumber, cilantro, water chestnuts, sesame seeds, chicken breast and stir fry sauce.
Start off by butterflying the chicken breast (Using the edge of your knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. I like to slightly pound out the butterflied chicken with a kitchen mallet to get my desired thickness and tenderize the meat). Place the chicken in a bowl or bag with some of the stir fry sauce to marinate while you heat the grill and chop up veggies.
Place carrots, lettuce, chopped cucumber, chopped water chestnuts and sesame seeds in a bowl. Add in stir fry sauce before serving so the lettuce stays crisp. Once the chicken is done grilling slice it up and create your tacos! I add the cilantro on top as a flavor packed garnish.
I also had some rice paper left over from my previous summer roll creation so I took all of the taco ingredients and rolled them up into a delicious quick grab bite. The stir fry sauce was perfect as a dipping sauce. For directions on how to put together summer rolls check out my previous post.