Vegan Rainbow Tacos

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  • 493Kcal Icon
  • 35 minTime Icon
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Product Recipe


    1/2 cup quinoa, uncooked
    1 cup water
    1/2 tsp turmeric
    1 pinch salt
    1 cup carrot grated
    1/3 cup green onion, chopped
    3/4 cups cherry tomatoes, sliced
    1 cup purple cabbage, chopped
    2 avocados, chopped
    1 cup chickpeas
    1/2 cup cilantro chopped
    sea salt and pepper
    cayenne pepper
    4 El Sabor® Big Wraps Original
    fresh lime, to serve

    Garlic-tahini dressing:
    1/4 cup tahini
    2 limes juiced
    2 cloves garlic, finely chopped
    1 pinch sea salt and pepper
    2 tbsp water


  1. Start by cooking your quinoa. In a saucepan add 1/2 cup quinoa to 1 cup water. Bring to a boil then reduce heat, add turmeric powder and sea salt, simmer for 12-15 minutes, or until cooked.
  2. Grate carrots, chop spring onion, tomatoes, cabbage and avocado. Toss veg into a bowl with turmeric quinoa, chickpeas and chopped cilantro, sprinkle generously with salt and pepper.
  3. Prepare dressing: In a small bowl add 1/4 cup tahini, lime juice, chopped garlic, and pinch salt and pepper. Whisk to combine. Add splashes of water to thin, about 2 tbsp.
  4. Pour dressing over taco mix and toss to combine. Sprinkle with more sea salt and pepper, and cayenne pepper to taste. Scoop mixture into tortillas and serve with fresh lime.



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