A few months ago I found the lovely super food quinoa. Yes, I realize it is a very old super food but I am just starting to learn of its magical powers--such as replacing nearly any meat in any recipe and still tasting fabulous. Tonight I made a batch of shrimp tacos and faux shrimp tacos. I really only made the shrimp as a backup in case the jerk-seasoned quinoa didn't turn out. I must say that even my husband was extremely impressed with the flavors. I can't take credit for the foundation of the recipe but I do take full credit for being adventurous and making an awesome meatless version of this meal!
Here is my version of the Shrimp Tacos:
6 small corn tortillas
1 cup quinoa (soaked the night before)
1 TB jerk seasoning
1 TB olive oil
1 cup broccoli slaw
1/2 mango, peeled and cubed (smaller the cube the better)
1/8 red onion, chopped (small)
1 TB homemade vegan mayonnaise*
1/8 cup cilantro, chopped
1 TB rice vinegar
1) Prepare quinoa as directed (typically boil for 20 minutes or so, longer if it wasn't soaked)
2) Meanwhile, prep and measure the broccoli slaw, mango, red onion, cilantro, vinegar and mayonnaise. Stir together in a bowl and set aside.
3) Toast the corn tortillas in a pan with a little olive oil, set aside wrapped with foil or something else to keep them warm
4) When quinoa is done, pour in the jerk and olive oil. I am not sure how much olive oil I used- I just dashed a bit in and stirred and added a bit more to blend everything together. I may have used more than a TB of jerk too...taste it as you mix it.
5) Assemble by putting a spoon of the slaw mix on a tortilla and then a spoon of the quinoa.
*Chef Charlie Wilson's recipe:
1 cup homemade Almond milk
1 TB yellow mustard
1 tsp agave
1 tsp sea salt
1 cup olive oil
3/4 raw sesame oil
3/4 Irish moss gel
Blend milk, mustard, salt and agave. Slowly add oils to this mix until it thickens. Finally, add Irish moss and blend on high until it turns white and thick.
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