Pablo's Mexican tacos
Serves: 2 • Preparation time: 10 minutes
6 taco shells
1 tbsp sunflower oil
1/2 red onion, chopped
1 green bell pepper, chopped
1 red chili, seeds removed, in rings
1 Pablo’s Mexican Inspired Quinoa
3 tomatoes, chopped
1 can of sweetcorn, 150 grams
1 avocado, sliced
100 g iceberg lettuce, finely chopped
1 sprig of coriander
2 tbsp taco sauce
salt and pepper to taste
Cooking supplies: Frying pan.
Add a nice big tablespoon of sour cream.
How to cook
- Heat the taco shells following the instructions on the package.
Heat 1 tablespoon of sunflower oil in a frying pan. Add the red onion, green bell pepper and red pepper, fry for 3 minutes. Add the Quinoa, tomato and corn, and heat 1-2 minutes until the Quinoa is heated through.
Place the taco shells on the plates, scoop the Quinoa into the taco shells.
Divide the slices of avocado and the iceberg lettuce over the tacos. Sprinkle with fresh coriander leaves and serve with a good (spicy) taco sauce.
with corn & chipolte
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