These crispy quinoa and avocado taco cups are fresh contemporary twist on classic tacos , packed with protin rich quinoa creamy avocado and vibrant veggies , they are bite sized , healthy and perfect for parties , snacks , or stylish website content , a true fasion of wellness and flavor .
Gingerbread donut bear claw dessert powder
Course: AperitivesCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
12 mini tortilla wraps
1 cup cooked quinoa
1 small cup corn kernels
1 small onion
1 small tomoto
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
salt and pepper to taste
- For the avocado topping
1 ripe avocado
1 tbsp lemon or lime juice
1 tsp garlic powder
salt to taste
Directions
- PREPARE TACO CUPS:
Preheat oven to 180, lightly grease a muffin tray . press each mini tortilla into cups to form a bowl shape , bake 7-8 mins untill crispy - COOK:ING THE FILLING:
Heat olive oil in a pan . Add onion and saute untill soft , add black beans , corn, cooked quinoa , smoked paprika , cumin , salt , and pepper . cook for 3 to 4 mins , turn off heat and mix in diced tomato - MAKE AVOCADO CREAM :
Mash avocado with lime and lemon juice , garlic powder , and salt until smooth . - ASSEMBLE:
Fill each crispy taco cup with quinoa mixture , top with a small dollop of avocado cream . - GARNISH:
Sprinkle coriander and chilli flakes . Serve warm or at room temperature .
Notes
- Tortila size matters – using mini tortillas ensures perfect bite sized cups : larger ones may not hold shape well
- Quinona must be fluffy – overcooked quinoa makes the filling mushy ; drain well after boilin
- Add avocado just before serving – to avoid browining and keep the topping vibrant and fresh .