Pablo's Mexican tacos

Serves: 2 • Preparation time: 10 minutes

Left column


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.

Right column

How to cook

  1. Heat the taco shells following the instructions on the package.
  2. 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. 

  3. Place the taco shells on the plates, scoop the Quinoa into the taco shells. 

  4. 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.  

Left column
Mexican Inspired Quinoa - Pouch - Pablo's Quinoa



with corn & chipolte

learn more


Right column


We're on a mission to change the way we grow and eat food for the sake of our planet and all life on Earth. Let's switch to a plant-based diet together to restore our precious planet! 


Sign up to join our Revolución and be the first to receive updates on our mission, super tasty recipes and much more! Viva la Revolución!