Quinoacado Tacos With Charred Corn And Fruit Salsa Recipe

Name: Quinoacado Tacos With Charred Corn And Fruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fruit Salsa; 1 cup finely diced summer fruit (I use a mixture of nectarine and melon); 1 Lemon or lime (or combination), juiced; 1/4 cup Red onion, minced; 1/2 Serrano, seeded, finely diced; 1/4 cup Cilantro, chopped; 1 teaspoon Mint, minced; 1 pinch Salt, to taste; Quinoacado and Charred Corn; 1/2 cup Dry sprouted quinoa; 1 cup Water; 1 tablespoon Extra virgin olive oil; 2 Small shallots, minced; 2 Ears corn, husked and kernels removed from the cob; 1/2 Serrano, minced and seeded; 2 Small very ripe avocados, pitted and halved; 1/2 cup Tomato, diced; 1 tablespoon Cilantro, chopped; 4 Leaves red butter lettuce; 8 Corn tortillas

Servings: persons

Fruit Salsa
1 cup finely diced summer fruit (I use a mixture of nectarine and melon)
1 Lemon or lime (or combination), juiced
1/4 cup Red onion, minced
1/2 Serrano, seeded, finely diced
1/4 cup Cilantro, chopped
1 teaspoon Mint, minced
1 pinch Salt, to taste
Quinoacado and Charred Corn
1/2 cup Dry sprouted quinoa
1 cup Water
1 tablespoon Extra virgin olive oil
2 Small shallots, minced
2 Ears corn, husked and kernels removed from the cob
1/2 Serrano, minced and seeded
2 Small very ripe avocados, pitted and halved
1/2 cup Tomato, diced
1 tablespoon Cilantro, chopped
4 Leaves red butter lettuce
8 Corn tortillas

1
Soak the minced onion and the serrano in the citrus juice in the fridge for 20-30 minutes. (In the meantime, begin the quinoacado)
2
Mix the diced fruit, citrus-soaked onion and serrano, herbs, and salt to taste in a small bowl. (You may need to move it to another container to serve if there is too much excess liquid.)
3
Bring the quinoa and water to a boil. Once it reaches boiling, reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let sit for 5 minutes.
4
Heat up the olive oil in a frying pan over medium heat. Add the shallots and the Serrano. Sautee until browned. Add the corn kernels and turn up the heat to medium high. Let the kernels brown and stir once or twice to turn. Remove from the heat.
5
Once the quinoa has cooked and cooled, add it to a large bowl and fluff with a fork. Add the avocado halves and mash them with the quinoa, using a fork. Leave a few chunks of avocado. Stir in the charred corn mixture, tomatoes, and cilantro.
6
Assembly: Place half of a butter lettuce leaf on top of a corn tortilla. Add a scoop of the quinoacado corn mixture and spoon some of the fruit salsa on top.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Fruit Salsa, 1 cup finely diced summer fruit (I use a mixture of nectarine and melon), 1 Lemon or lime (or combination), juiced, 1/4 cup Red onion, minced, and more.

Yes, Quinoacado Tacos With Charred Corn And Fruit Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoacado Tacos With Charred Corn And Fruit Salsa

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