These tacos have everything: spice, sweetness, crunch.... oh, and they are PACKED with incredibly flavorful super foods!Not to mention.. I can literally eat the slaw right out of the bowl as a meal. Haha, just give me a fork and I'm all set! The pomegranate arils are really bright and tart and add a healthy punch to the whole meal.
Pomegranates have amazing health benefits. The ruby red arils found inside the fruit are full of fiber and nutrients; there are also ongoing studies that suggest pomegranates aid in preventing cancer. The easiest way I've found to open a pomegranate is to cut off the top (or the flower end), use a sharp knife to score the sides, and crack the pomegranate into quarters. Remove the arils with your fingers and set aside. Discard the rest.
Sweet potatoes and quinoa make the base of our taco. This recipe is incredibly easy to modify for vegetarians and vegans, and this is my favorite way to make meatless tacos that still taste like tacos! We added shredded chicken to our recipe for the blog, but adding an additional protein will not make or break the meal. Note the translucent edges of quinoa when fully cooked.
I really think this slaw deserves its own blog entry... it's that good! Greek yogurt, avocado, and lime juice coat the thin ribbons of roasted burssels sprouts and tart pomegranate arils complement all of the flavors. I want to put this on everything from now on.
Shredded Chicken (optional)
Ingredients:
1 boneless, skinless chicken breast
1 can chipotle chilis (to split between chicken and taco filling)
2 cups water
Directions:
1. Combine chicken breast, water, 2 chipotles, 1 tablespoon adobo suace from can (set remaining chipotles and sauce aside for taco filling recipe below) in large sauce pan on medium high heat.
2. Bring liquid to a boil.
3. Reduce heat and cover to allow chicken to simmer on low for 40 minutes.
4. Remove chicken breast from liquid and allow chicken to cool completely. (Set remaining chicken stock aside for use below).
5. Use fingers to shred chicken breast and set aside until ready to build tacos.
Chipotle Sweet Potato and Quinoa Taco Filling
Ingredients:
1 large sweet potato peeled and diced
1/2 sweet onion diced
1 clove garlic minced
1 tablespoon extra virgin olive oil
1/2 cup quinoa
1 cup chicken stock (reserved from chicken recipe above) or 1 cup water if forgoing shredded chicken
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 can chipotle peppers in adobo sauce
Directions:
1. Combine 1/2 cup dry quinoa and 1 cup reserved chicken stock (or 1 cup water) in small sauce pan.
2. Bring to boil, cover, reduce heat, and simmer for about 25 minutes or until quinoa is cooked.
3. While quinoa is simmering, heat EVOO in large skillet over medium heat.
4. Add sweet potatoes and onions to skillet and toss to coat in oil.
5. Place cover on skillet and cook on medium until sweet potatoes are tender, stirring occasional (about 15 minutes).
6. Once sweet potatoes are tender, add garlic and saute.
7. Add cooked quinoa to skillet and cook mixture, uncovered, for 5 additional minutes.
8. Remove two chipotle chilis from can and mince.
9. Stir in minced chipotles, with 1 tablespoon adobo sauce from can.
10. Add chili powder, paprika, cumin, and cayenne pepper.
11. Add 3/4 cup water, stir thoroughly and cook 5-10 minutes until water has evaporated.
12. Remove from heat and set aside until ready to build tacos
Baja Brussels Sprouts and Pomegranates in an Avocado Greek Yogurt Slaw
Ingredients:
1 lb brussels sprouts with stems removed and cut in half
2 tablespoon extra virgin olive oil
1/4 cup plain Greek yogurt (we 0% fat Greek yogurt)
1/4 cup chopped cilantro
1 quarter avocado
1 lime juiced
Arils from one pomegranate
salt and pepper to taste
Directions:
1. Preheat oven to 375
2. Toss brussels with olive oil and spread evenly on ungreased sheet pan
3. Roast in oven for 15 minutes
4. Remove from oven and allow to cool.
5. While brussels are cooling, smash avocado in a mixing bowl and combine with yogurt, cilantro, and lime juice
6. Once brussels are cooled to touch, carefully shave into thin ribbons with sharp knife
7. Add shaved brussels and pomegranate arils to slaw dressing and mix until well coated.
Building your tacos:
This recipe makes 8-10 regular sized tacos. We opted for corn tortillas, but have also used this recipe to make taco bowls without tortillas. Our favorite topping include: sour cream or Greek yogurt, pomegranate arils, dried cranberries, diced tomato, avocado, and chopped cilantro.