Protein Tacos

Servings: Makes: 6

Nutritional Information:

Per serving (244g)

Calories 306, Fat 13g, Saturates 2.1g, Carbohydrate 38g, Sugars 4.6g, Fibre 9g, Protein 12g, Salt 1.1g




1 Heat the olive oil in a saucepan over a medium heat, then add the onion, garlic,
red chilli, ground cumin, smoked paprika
and chilli powder and cook for 3-4 minutes until the onions start to soften. Stir in the quinoa, vegetable stock, chopped tomatoes, red pepper, sweetcorn and kidney beans
and leave to simmer for 25-30 minutes
until the quinoa is cooked and the sauce
has thickened.


Whilst the chilli is cooking, make the tacos by whisking the gram flour and water together until a smooth batter forms. Then, heat a small non-stick frying pan over a medium-high heat and pour in enough batter to coat the bottom of the pan. Cook for 1-2 minutes until the top of the taco is dry then flip it over and cook for a further 1-2 minutes. Repeat this step with the remaining batter to make 6 tacos.


Then to make the dressing, add the cashews, water, lime juice and garlic salt to a blender and mix until smooth, then add the chopped chives.


To serve, top the taco shells with chopped lettuce, quinoa chilli and your chosen toppings and drizzle with the lime and chive dressing.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased