If you’re looking for a quick weeknight dinner, then consider your search over. These tacos are delicious and super easy to prepare in no time. The key ingredient, millet—a gluten-free grain similar to quinoa—is nice and tender, which makes these tacos hearty enough for a main meal without weighing you down. You can make the millet up to two days in advance to save time and then re-heat on the stovetop with a drizzle of extra-virgin olive oil and a pinch of sea salt. The orange bell pepper and whole fennel seeds make the tacos taste naturally sweet without any extra sugar. In fact, if you want to tame your sweet-tooth, try tossing these great ingredients into any recipe to satisfy your craving without causing your blood sugar to spike.
Cutting back on corn, too? No problem. Swap out the taco shells for large leaves of Bibb or romaine lettuce, kale, Swiss chard or collard greens. If you chose kale or collard green, I suggest you lightly steam or blanch them in boiling water on the stovetop before serving. This makes your leaves easier to chew! Sometimes raw leafy greens, such as kale and collards, can be a little bit rough on your digestion when they’re raw, so a little hot water will soften them right up.
In place of, or in addition to, the millet, poach four organic chicken breasts in a large pot with chicken broth, sea salt and freshly ground pepper for 25 minutes over medium-low heat on the stovetop. Finely chop the chicken and toss it with 1 teaspoon of extra-virgin olive oil, a pinch of cayenne pepper, and a pinch of chili powder. Then, serve it inside the tacos before you add the millet.
By Amie Valpone
- 1 head flat dinosaur kale, finely chopped and stems removed
- 1 tablespoon extra-virgin olive oil
- 4 gluten-free whole grain taco shells (or lettuce leaves, if desired)
- 1 cup millet, cooked
- 3 tablespoon red onion, finely chopped
- 1 large orange bell pepper, diced
- 1 tablespoon whole fennel seeds, optional garnish
- 2 teaspoon fresh parsley or dill, finely chopped
- ½ cup cashews (soaked in boiling hot water for 30 minutes)
- 1/3 cup water, plus more if needed
- 1 large lemon, juice
- Large pinch garlic powder
- Sea salt and freshly ground pepper, to taste
- Place holders or tomatillos (to hold up the tacos while serving)
In a large bowl, toss the kale with the olive oil, salt and pepper. Use your hands to massage the kale until it’s tender, dark green and soft to touch, about 2 minutes.
Place the taco shells on a serving platter. Place tomatillos or place holders on each side of the tacos so that they stand up straight. Fill each taco with millet, the massaged kale, red onion, bell pepper, fennel seeds and parsley. Set aside.
Drain and rinse the cashews then puree the dry cashews with water, lemon juice and garlic powder. Season to taste with salt and pepper. Puree and drizzle over the tacos. Serve immediately.