Quinoa Lettuce Tacos Recipe | Beauty Detox

quinoa lettuce wraps

It was awesome to see that Kimberly Snyder featured my Mango and Peach Smoothie Recipe for last week’s Beauty Detox Challenge!

This week’s Beauty Detox Recipe Challenge was lettuce wraps! This was great timing since we’d just received our first organic produce box, now conveniently sold at a garden centre just across the road.

Along with fresh peaches, an enormous leek (which will being going into leek and potato soup tonight!), blueberries, tomatoes, cucumber and bananas, we got a beautiful head of crisp Romaine lettuce.

homemade taco seasoningsauteed veg

I decided to make my version for dinner last night, so I wanted to make sure that it was going to be substantial and filling.
I’ve made lettuce wraps before, in the form of lettuce tacos, but I always used chicken or beef.

To make this vegan version, I flavoured my quinoa using the same homemade taco seasoning that I use for my meat tacos. No need for those over-priced and chemically-laden store-bought taco seasoning packets!

lettuce tacos with quinoa

I lightly sauteed some zucchini, red pepper and onion, which I added to the quinoa filling. This upped the nutritional value and added colour, and I served these Quinoa Lettuce Tacos with salsa and homemade vegan sour cream.

This meal took no time at all to get on the table, since I was able to mix up the taco seasoning and chop and sautee the veggies while the quinoa was cooking. Quick preparation, crisp lettuce and fresh salsa made these tacos a perfect easy meal for a busy summer evening.

quinoa lettuce wraps

Quinoa Lettuce Tacos

(Yield: 4 servings)

Ingredients:

Directions: Bring quinoa and water to a boil, cover and reduce to a simmer for 20 minutes or until water is absorbed. Meanwhile, mix up taco seasoning and chop vegetables. Saute veggies in coconut oil over medium heat. Once cooked, add quinoa and taco seasoning to vegetables and stir until well combined. Serve in well washed and dried Romaine leaves, top with salsa and vegan sour cream, and enjoy!

quinoa lettuce tacos

Make sure to check out my previous Beauty Detox Recipe Challenge entries and try Kimberly Snyder’s Raw Dijon Hempseed Lettuce Wraps!

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Cajun-style Spicy Fish Tacos with Cashew Sauce

We had such a beautiful weekend. The weather was absolutely perfect and we spent as much time as possible outdoors, walking, biking and lounging. Our neighbourhood had a really cute street festival called LemonFest. We’ve been enduring construction and street closures for months, and a lot of businesses are suffering, so this event was organized because when construction gives you lemons, make lemonade! We ate some local food, bought some local products, did a lot of walking and soaked up the sunshine.

This weekend we also went shopping at our neighbourhood farmer’s market. One of the most popular foods at the market are spicy fish tacos that are served up by a local fish store. The lines are always long, and they often run out. We weren’t hungry when we were there this time, but that inspired us to make some fish tacos for lunch using cod that we’d already had marinating in the fridge.

spicy fish tacos with creamy dairy-free cashew sauce

These fish tacos are quick to make and a perfect summertime meal. The fish is flakey, with a light Cajun-style breaded crust, topped with a refreshing coleslaw and a spicy dairy-free sauce, all wrapped in a soft corn tortilla.

I’m sharing the marinade recipe, but if you don’t have the time, don’t worry about marinating. Definitely try to give yourself a few hours to soak your cashews though, since if you don’t, the sauce won’t blend as smoothly (I didn’t this time, and it still tastes great, but doesn’t get quite as creamy). Do prepare the coleslaw a few hours ahead, or the day before.

Cajun-style Fish Tacos with Spicy Cashew Sauce

(Yield: 6 fish tacos)

  • 2 6-oz cod fillets
  • 6 small corn tortillas
  • 1/2 cup fresh cilantro
  • 2 tbs coconut oil
  • coleslaw (see below)
  • Cajun fish fry breadcrumb mixture (see below)

In advance, prepare your coleslaw. Mix up all the ingredients, cover and refrigerate for a few hours, or overnight.

Coleslaw:

  • 1 cup shredded red cabbage
  • 1/4 cup sliced celery
  • 1/2 cup shredded carrot
  • 1/4 tsp pinenuts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup parsley
  • 1 tsp sugar
  • 2 tbs apple cider vinegar

Marinade:

  • 1/2 cup white miso paste
  • 1/4 cup rice wine vinegar
  • 1 tbs brown sugar

fish-taco-marinade

Cajun Fish Fry Breadcrumb Mixture:

  • 1/2 cup bread crumbs
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp tarragon

Spicy Cashew Sauce:

  • 1/2 cup cashews, soaked
  • 1 cup water
  • 1 tsp apple cider vinegar
  • 1 tsp fresh lime juice
  • 2 tsp paprika
  • 1 tsp garlic chili paste

Close-up photo of a fish taco

Directions:  In a bowl, mix ingredients for marinade. Coat fresh fish fillets in mixture, and refrigerate for at least 30 minutes or overnight. Drain and rinse soaked cashews. Add, with remaining sauce ingredients to Vitamix, and blend until smooth. Set aside. Cut fish into bite-sized pieces. In a bowl, prepare breadcrumb mixture and add fish. Coat well. Heat 1.5 tbs coconut oil over high heat. When very hot, add breaded fish and fry for 3-5 minutes on each side, until nicely browned. Meanwhile, fry tortillas in a hot pan with remaining oil. About 1 minute per side, until starting to brown. Place cooked fish in tortilla, top with coleslaw, sauce, and chopped cilantro. Squeeze on some fresh lime juice and enjoy!

I served these up with some grilled sweet corn, seasoned with salt, pepper  cumin, garlic powder and a touch of chili powder.

grilled-cornfish-tacos