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Superfood Tacos

These tacos contain a whopping five superfoods – oats, kale, quinoa, blueberries and avocado. Recipe adapted from Chef Pete Dressen’s entry in the James Beard Foundation’s “More Taste, Less Waste” competition.
Course Mains
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

Oats Everyday Oat Tortillas

  • 2 1/2 cups oat flour (625 ml)
  • 1 cup cold water (250 ml)
  • 1 tsp salt (5 ml)

Asian Pear Salsa

  • 1/2 Asian pear, diced
  • 1 pink grapefruit, peel and pith removed, segmented and chopped
  • 2 Tbsp cilantro, finely chopped (30 ml)
  • 1 Tbsp fresh ginger, peeled and grated (15 ml)
  • 1 red jalapeno pepper, seeded and finely chopped
  • 1 lime, zested and juiced

Quinoa & Blueberry Base

  • 1 cup red quinoa (250 ml)
  • 2 cups blueberries (500 ml)
  • 1 1/2 cups water (375 ml)

Kale & Carrot Filling

  • 1 Tbsp olive oil (15 ml)
  • 1 clove garlic, minced
  • 1 bunch kale, rinsed and shaken dry
  • 2 medium carrots, grated
  • 1 tsp chili powder (5 ml)
  • 1 tsp ground cumin (5 ml)
  • 1/4 cup water (60 ml)
  • Salt to taste

For Serving

  • 1 ripe avocado (slice right before serving)

Instructions

For the Oat Tortillas:

  1. In a mixing bowl, whisk together oat flour and salt.
  2. Add the water slowly, starting with 3/4 cup, mixing with a fork (or your hands) until a dough is formed. If mixture crumbles easily, add more water. If mixture feels sticky, add more oat flour.
  3. Turn dough out onto a surface, lightly dusted with oat flour, and knead until dough is smooth.
  4. Divide into eight balls and let rest, covered with plastic wrap, for 10-15 minutes.
  5. Working with one ball of dough at a time, roll out on a lightly floured surface until you have a thin, round tortilla. Tip: roll from the center out, rotating dough as necessary. Stack tortillas between sheets of parchment or plastic, covered with a slightly damp kitchen towel, until ready to cook. Do not allow tortillas to dry out.
  6. In a dry cast-iron pan over high heat, cook tortillas, one at a time, for about 30 seconds per side. Stack and keep warm in a tortilla holder or on a plate, covered with foil.

For the Asian Pear Salsa:

  1. Combine salsa ingredients in a small bowl.
  2. Allow salsa to stand for one hour to let flavors meld.
  3. For the Quinoa & Blueberry Base:
  4. In a medium saucepan, combine quinoa, blueberries and water.
  5. Bring to a boil, then reduce heat and simmer, covered, for approximately 20 minutes, or until water has been absorbed and quinoa grains look like they have popped open.
  6. Remove from heat, fluff with fork and keep covered until ready to serve.

For the filling:

  1. Remove the stems and ribs from the kale. Cut crosswise into 1/2” strips.
  2. In a large skillet over medium heat, sauté garlic in olive oil until fragrant.
  3. Add the chopped kale and carrots and sauté until kale is wilted.
  4. Chili powder, cumin, salt and water. Bring to a simmer and cook for 3 – 5 minutes, or until water has disappeared and kale is tender. Do not overcook.

To Assemble the Tacos:

  1. Place a couple spoonfuls of the quinoa onto each tortilla.
  2. Divide the kale mixture between the tacos, then top each with the salsa and avocado.