IE 11 is not supported. For an optimal experience visit our site on another browser.

Slim-and-Trim Tacos

COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
8
RATE THIS RECIPE
(10)
Nathan Congleton / TODAY
COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
8
RATE THIS RECIPE
(10)

Ingredients

  • 3/4 cup uncooked quinoa, rinsed
  • cups water
  • teaspoons kosher salt, divided
  • 2 large sweet potatoes (about 1½ pounds), peeled and cut into 1/2-inch pieces
  • 3 tablespoons olive oil, divided
  • 1 teaspoon freshly ground black pepper
  • 1 medium red onion, thinly sliced
  • 1 small red bell pepper, cut into thin strips
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 8 corn tortillas, warmed
  • 1 small ripe avocado, thinly sliced
  • Chef notes

    This recipe takes minutes to prepare but makes a big statement as a main course. The luxurious lobster makes this dish feel indulgent, but the fresh veggies and heart-healthy olive oil make it good for you.

    Technique tip: If you can't find a ripe avocado in a pinch, put your under-ripe avocado in the microwave for ten seconds.

    Swap option: Use farro, brown rice or lentils instead of quinoa.

    Preparation

    1.

    Preheat the oven to 400°F.

    2.

    Bring the quinoa, water and 1 teaspoon of the salt to a boil over medium-high. Reduce the heat to medium-low and cover. Cook until tender, about 12 minutes. Remove the lid and let stand 3 minutes. Fluff with a fork.

    3.

    Toss together the sweet potatoes, 2 tablespoons of the olive oil and 1 teaspoon each salt and pepper. Spread in an even layer on a baking sheet. Bake until fork-tender, about 15 minutes.

    4.

    Heat the remaining olive oil in a medium skillet over medium-high. Add the onion and bell pepper and cook until tender, about 5 minutes. Remove from the heat; cool 5 minutes.

    5.

    Stir together the sour cream, cilantro, lime juice, chili powder, cumin and remaining 1/2 teaspoon salt in a small bowl.

    6.

    Top each tortilla with 2 tablespoons of the quinoa, 1/4 cup of the potatoes, 2 tablespoons of the onion mixture, 1 tablespoon of the cream mixture and 1 avocado slice.