While watching the TV recently I was switching back and forth from the golf tournament, to the college basketball game and, of course, the food/cooking channels. One thing I clicked on, which I recalled seeing more and more of, is Food Trucks. Who thought that Food Trucks would be a big deal? Not me.
Seems that some of these small businesses are putting out some amazing food. Sometimes it’s hard to imagine that they could make what they do in a small truck! I had to take a closer look at this phenomenon.
Being an inquiring mind, I grabbed the nearest encyclopedia to check this out. Food Truck could not be found, so I did what anyone would do. Google it!
I was looking for something that I would probably like and wouldn’t involve a lot of preparation. Good, different and easy. I found this quinoa sweet potato taco recipe and knew it was something I had to try.
This is a totally vegetarian taco that tastes great. I made it with flour tortillas but it would be equally good with corn tortillas. Additionally, I think that the heat could be kicked up and suggest you not be afraid to add some spiciness.
To compliment the tacos, I made a mayonnaise sauce as follows: 3 heaping tablespoons mayonnaise, 3 to 4 teaspoons lime juice, 1/2 teaspoon Penzey’s southwest seasoning, (or similar mexican chipotle seasoning containing onion, garlic, peppers,cumin and cilantro), and 5 or 6 good shakes of Tabasco. Mix together well and use as a drizzle on the taco.
This is a surprisingly delicious combination of flavors that makes a great option for a meatless meal.
- 2 cups water
- 1 cup quinoa
- 1 sweet potato , diced to 3/8 to 1/2 inch pieces, (around 3 cups)
- 2 jalapeno peppers , minced
- 1/2 tsp salt
- Shredded cabbage , salted and coated with aleppo pepper
- Tomatillo salsa , (I found Jardines brand containing tomatillo, water, onion, jalapeno, salt, cilantro, vinegar, garlic and black pepper)
- Tortillas , flour or corn
- Fresh cilantro , chopped
- In a sauce pan on high heat, add water, quinoa, sweet potato, salt and jalapeno.
- Bring to a boil then reduce to a simmer.
- Stir occasionally.
- Simmer for 20 minutes, (I kept the lid slightly ajar on the pan)
- Remove from heat and fluff with a fork.
- Heat tortillas on a hot griddle, then assemble tacos on hot tortillas: tomatilla sauce, quinoa & sweet potato, more tomatilla sauce, cabbage, mayonnaise dressing and cilantro garnish.
- Additional hot sauce such as Tabasco if more spice is desired.