Our family loves tacos, but every now and then I like to put a new twist on our old favorite. Give this one a try and you will see why mixing it up every now and then can be fun!
8ouncesbrowned ground beef or steamed tempeh, shredded
½cupfresh cilantrochopped
2teaspoonshot curry powder
1teaspoonturmeric
½cuphot mango chutney
1tablespoonfresh lime juice
8corn tortillas or crunchy taco shells
½red bell pepperchopped
2cupsshredded cabbage
¼cupchopped cashews
Garlic Lime Cream Sauce
½cupsour cream – dairy or non-dairy
1teaspoonlime zest
2tablespoonslime juice
2clovesgarlicminced
Instructions
If you are using crunchy taco shells, heat oven according to package directions.
Spray a large skillet well with olive oil and add onion. Cook for 8 to 12 minutes, until tender. Add quinoa, ground beef or temph, cilantro, curry powder, turmeric, and mango chutney. Stir until well combined and cook for 5 to 7 minutes. Remove from heat and stir in lime juice.
Meanwhile, if you are using corn tortillas, heat a small skillet to medium. Heat tortillas a few minutes per side to make pliable. Wrap in foil to keep warm. Alternatively, bake taco shells according to package directions.
Top heated tortillas or taco shells with tempeh (or ground meat) quinoa mixture, red pepper and shredded cabbage. Drizzle with sour cream mixture and top with cashews.