Yesterday, it was Taco Tuesday… and I didn’t make very impressive tacos. I did the usual hard-shell, ground beef, lettuce thing I typically make for the kids. We didn’t even have any shredded cheese in the house. I forgot to buy it this week at the store!
It’s not that I eat tacos every Tuesday, like you’re apparently supposed to. It’s that I actually WANTED to eat tacos yesterday, and didn’t like them. There is a blogger-mom who refers to the traditional Americanized- tacos that I described above as “prison tacos.” I don’t think there’s a more accurate descriptor than that. But honestly, who doesn’t enjoy tacos? It’s hard to not enjoy tacos, especially on a warm day with the sun shining and it almost feeling like summer in the middle of winter here in Minnesota. Aside from people who haven’t ever tried them, I don’t know anyone who doesn’t enjoy good tacos.
Unfortunately, tacos can be incredibly unhealthy, depending on how they’re prepared. What’s so unhealthy about that crunchy corn-based shell? What’s wrong with the ground beef or the cheese? We all know salsa is good for you. Unfortunately, the hard shells are usually fried in some unhealthy oil – like vegetable or canola oil. The fats
found in those oils can be hard on your digestive system. The ground beef isn’t so bad if it’s 85/15 or better. Cheeses and the other toppings vary. One great thing about tacos – you can alter them to be healthier if you modify the ingredients.
I was excited to come across this healthy taco option that uses sweet potatoes. I know, sounds weird, right? Keep an open mind!
Tex-Mex Quinoa-Sweet Potato Boats:
4 Sweet Potatoes
Grapeseed or sunflower oil
1 Avocado, cut into chunks
Tex-Mex Quinoa Salsa:
½ cup cooked Quinoa
1 cup corn kernels, frozen or canned
½ medium red onion, chopped
1 small red bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
2 teaspoons ground cumin
½ teaspoon cayenne pepper
½ cup chopped fresh cilantro
Freshly ground black pepper
Slice off the tops of the sweet potatoes, open them a bit, and scoop out a little of the insides. Fill the sweet potato shells with the Tex-Mex- Quinoa Salsa and top with the reserved cilantro and avocado. Enjoy!