Taco Tuesday just got a facelift! Store- bought taco spice mixes are often heavy on salt and polluted with sugar, fillers, and other chemicals. These tacos instead rely on potent amounts of the spices tradition- ally used in tacos, so you can reap major antioxidant and anti-inflammatory benefits. Use quinoa as the main component to truly let the spices shine through, or make the beef version, if you desire. My favorite way to enjoy these tacos is in lettuce cups with a scoop of fresh salsa, cubed avocado, fresh cilantro, and a splash of fresh lime juice. Or, if you prefer a traditional wrapping for your taco, feel free to use organic corn tortillas instead of lettuce.
1. Heat the oil in a medium skillet over medium heat. When the oil is shimmering, add the onions and minced garlic and cook for 3 to 5 minutes, until the onion is softened.
2. Add the cumin, paprika, chili powder, granulated garlic, cayenne, and black pepper and cook for 30 seconds, stirring occasionally, until the spices are fragrant.
3. Add the quinoa and stir until well incorpo- rated (or, if using beef, add and stir frequently to prevent clumping, until browned and cooked through). Season with salt and remove from the heat.
4. Scoop about 1⁄4 cup of the filling into each lettuce leaf and serve with the desired toppings.