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Slim-and-Trim Tacos

Nathan Congleton / TODAY
Cook Time:
30 mins
Prep Time:
15 mins

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.


  • 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



Preheat the oven to 400°F.


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.


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.


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.


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


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.