Teff Tacos
Teff Tacos
Want to bring Meatless Monday to Taco Tuesday? Now you can with this recipe for Teff Tacos. What’s teff? It’s an ancient, whole grain, similar to quinoa. You can easily use it as a meat replacement to make all your taco dreams come true!
Try Teff Tacos and they will become part of your weekly routine!
Pair Recipe with Teff Tacos with:
Pink Lemonade Margaritas
Similar Colavita Recipes:
Black Bean Tacos
Scrambled Egg and Roasted Corn Breakfast Tacos
Ingredients
Directions
Cook the teff grains: bring 3 cups water to a boil then add 1 cup teff grains, stirring to combine. Cover and cook over low heat for 15-20 mins, stirring frequently towards the end. Teff is done when tender and all water is absorbed. Once cooked, set aside covered for 10 minutes.
Preheat the oven to 375°F.
Add the taco seasoning, nutritional yeast, 2 tablespoons Colavita olive oil, sun-dried tomatoes, garlic, onion, jalapeños, salt, pepper and balsamic vinegar to the cooked grain. Stir until well combined. Taste and adjust salt and pepper as you like.
Spread the teff mixture over a large parchment-lined baking sheet. Crumble mixture with your hands, breaking up any big clumps.
Drizzle 2 tablespoons Colavita olive oil over top as evenly as possible.
Bake on the center rack for 25 minutes, stirring half way through to ensure an even bake.
Remove from the oven.
Fill your tortillas with the baked teff. Top with cilantro, avocado, cherry tomatoes.
Serve with lime wedges and enjoy!
NOTE: It’s important to set the teff grains aside covered for at least 10 minutes after cooking. Steaming teff grains helps to release any loose grains from the sides of the pot and ensures the all the moisture is absorbed.
Shop this recipe
Ingredients
Directions
Cook the teff grains: bring 3 cups water to a boil then add 1 cup teff grains, stirring to combine. Cover and cook over low heat for 15-20 mins, stirring frequently towards the end. Teff is done when tender and all water is absorbed. Once cooked, set aside covered for 10 minutes.
Preheat the oven to 375°F.
Add the taco seasoning, nutritional yeast, 2 tablespoons Colavita olive oil, sun-dried tomatoes, garlic, onion, jalapeños, salt, pepper and balsamic vinegar to the cooked grain. Stir until well combined. Taste and adjust salt and pepper as you like.
Spread the teff mixture over a large parchment-lined baking sheet. Crumble mixture with your hands, breaking up any big clumps.
Drizzle 2 tablespoons Colavita olive oil over top as evenly as possible.
Bake on the center rack for 25 minutes, stirring half way through to ensure an even bake.
Remove from the oven.
Fill your tortillas with the baked teff. Top with cilantro, avocado, cherry tomatoes.
Serve with lime wedges and enjoy!
NOTE: It’s important to set the teff grains aside covered for at least 10 minutes after cooking. Steaming teff grains helps to release any loose grains from the sides of the pot and ensures the all the moisture is absorbed.
