📝 About This Recipe
Elevate the humble grain with this innovative take on plant-based tacos, where fluffy quinoa is transformed into a deeply savory, crispy protein alternative. By pan-searing cooked quinoa with smoky chipotle and earthy cumin, we achieve a satisfying crunch that rivals traditional carnitas. These tacos are a vibrant explosion of textures, balanced by a zesty lime crema and a refreshing cabbage slaw that brings a bright, modern Mexican flair to your dinner table.
🥗 Ingredients
The Quinoa Base
- 1 cup Quinoa (uncooked, thoroughly rinsed)
- 2 cups Vegetable Broth (for cooking the quinoa)
- 3 tablespoons Olive Oil (divided)
The Spice Blend
- 1 tablespoon Chili Powder (mild or medium)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Soy Sauce or Tamari (for umami and salt)
Zesty Lime Slaw & Crema
- 2 cups Purple Cabbage (very thinly shredded)
- 1/2 cup Greek Yogurt or Sour Cream
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Honey or Agave (to balance the acidity)
Assembly
- 8-12 pieces Corn Tortillas (small street taco size)
- 1 Avocado (sliced or diced)
- 1/4 cup Pickled Red Onions (for garnish)
- 1/4 cup Cotija Cheese (crumbled)
👨🍳 Instructions
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1
Rinse the quinoa under cold water in a fine-mesh strainer for at least 30 seconds to remove the bitter saponin coating.
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2
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
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3
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and spread it out on a large plate or baking sheet to cool slightly and release steam.
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4
In a small bowl, whisk together the Greek yogurt (or sour cream), lime juice, honey, and a pinch of salt. Stir in the chopped cilantro to create the crema.
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5
In a separate bowl, toss the shredded purple cabbage with 2 tablespoons of the crema mixture until evenly coated. Set aside to let the flavors meld.
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6
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium-high heat. Ensure the pan is very hot before adding the quinoa.
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7
Add the cooked quinoa to the pan, spreading it into an even layer. Let it cook undisturbed for 4-5 minutes until the bottom starts to turn golden and crisp.
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8
Sprinkle the chili powder, cumin, smoked paprika, and garlic powder over the quinoa. Drizzle with the soy sauce.
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9
Stir the quinoa to incorporate the spices, then press it down again with a spatula. Cook for another 5-7 minutes, stirring occasionally, until you have plenty of dark, crispy bits.
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10
While the quinoa finishes, warm your corn tortillas over an open gas flame or in a dry skillet until soft and slightly charred.
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11
Taste the crispy quinoa and add a final squeeze of lime or a pinch of salt if needed.
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12
Assemble the tacos by placing a generous spoonful of crispy quinoa onto each warm tortilla.
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13
Top with the lime-crema cabbage slaw, a few slices of avocado, pickled red onions, and a sprinkle of crumbled Cotija cheese.
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14
Serve immediately while the quinoa is at its maximum crispiness, with extra lime wedges on the side.
💡 Chef's Tips
For the crispiest results, ensure the cooked quinoa is relatively dry before hitting the pan; moisture is the enemy of crunch. Do not overcrowd the skillet; if your pan is small, crisp the quinoa in two batches to allow steam to escape. If you want a spicier kick, add a teaspoon of chipotle in adobo sauce to the quinoa while frying. To make this dish vegan, simply use a coconut-based yogurt and omit the Cotija cheese or use a nut-based feta. Leftover crispy quinoa makes an excellent crunchy topper for salads or grain bowls the next day.
🍽️ Serving Suggestions
Pair with a chilled Hibiscus Iced Tea (Agua de Jamaica) or a crisp Mexican Lager. Serve alongside a side of Mexican Street Corn (Elote) off the cob. A side of smoky black beans simmered with epazote complements the texture of the quinoa perfectly. Offer a variety of hot sauces, from mild verde to spicy habanero, for guests to customize their heat levels. Finish the meal with cinnamon-dusted churros for a classic sweet ending.