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


Ingredients

Method

1

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.

2

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.

3

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.

4

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

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