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Taco Recipes with Sprouts and Microgreens
Taco nights are about to reach new heights with these tantalizing recipes that showcase the delightful crunch of sprouts and the burst of freshness from microgreens. Get ready to elevate your taco experience with a symphony of flavors that will leave your taste buds dancing.
1. Lime Shrimp and Alfalfa Sprout Tacos Recipe:
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 cups alfalfa sprouts
- 1/2 cup red cabbage, shredded
- 1/4 cup pineapple, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
- 1 lime, cut into wedges
- Corn or flour tortillas
Instructions:
1. In a pan, sauté shrimp with olive oil until cooked.
2. Fill tortillas with cooked shrimp, alfalfa sprouts, shredded red cabbage, pineapple, and cilantro.
3. Squeeze lime over the top for a zesty and tropical delight.
2. Teriyaki Tofu and Broccoli Microgreen Tacos Recipe:
Ingredients:
- 1 block extra-firm tofu, cubed
- 2 cups broccoli microgreens
- 1/2 cup bell peppers, thinly sliced
- 1/4 cup sesame seeds
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame oil
- Corn or flour tortillas
Instructions:
1. In a pan, sauté tofu with sesame oil until golden.
2. Add bell peppers and cook until tender.
3. Fill tortillas with tofu and bell peppers, top with broccoli microgreens, sesame seeds, and drizzle with teriyaki sauce.
4. Enjoy the savory and Asian-inspired flavors.
3. Mango Salsa Chicken with Radish Sprout Tacos Recipe:
Ingredients:
- 1 lb chicken breast, grilled and shredded
- 2 cups radish sprouts
- 1/2 cup mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- Corn or flour tortillas
Instructions:
1. Fill tortillas with grilled chicken, radish sprouts, diced mango, red onion, cotija cheese, and cilantro.
2. Indulge in the sweet and savory combination with a burst of freshness from radish sprouts.
4. Sesame Soy Beef and Sunflower Sprout Tacos Recipe:
Ingredients:
- 1 lb beef strips, cooked to preference
- 2 cups sunflower sprouts
- 1/2 cup cucumber, thinly sliced
- 1/4 cup green onions, sliced
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- Corn or flour tortillas
Instructions:
1. In a bowl, toss cooked beef with soy sauce and sesame oil.
2. Fill tortillas with beef, sunflower sprouts, cucumber, and green onions.
3. Delight in the savory notes and the delightful crunch of sunflower sprouts.
5. Mushroom and Microgreen Tacos with Avocado Crema:
Ingredients:
- 2 cups microgreens
- 1 lb mushrooms, sliced
- 1/2 cup red onion, finely chopped
- 1/4 cup queso fresco, crumbled
- 1/4 cup avocado, mashed
- 2 tablespoons Greek yogurt
- 1 tablespoon lime juice
- Corn or flour tortillas
Instructions:
1. Sauté mushrooms and red onion until mushrooms are tender.
2. In a bowl, mix mashed avocado, Greek yogurt, and lime juice to create the avocado crema.
3. Fill tortillas with mushroom mixture, microgreens, queso fresco, and a drizzle of avocado crema.
6. Soy Glazed Chicken and Broccoli Sprout Tacos:
Ingredients:
- 1 lb chicken thighs, grilled and sliced
- 2 cups broccoli sprouts
- 1/2 cup carrots, julienned
- 1/4 cup peanuts, chopped
- 1/4 cup green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Corn or flour tortillas
Instructions:
1. In a bowl, mix grilled chicken with soy sauce and honey.
2. Fill tortillas with chicken, broccoli sprouts, julienned carrots, chopped peanuts, and green onions.
3. Drizzle extra soy sauce if desired, and savor the sweet and savory combination.
7. Black Bean and Microgreen Fiesta Tacos:
Ingredients:
- 1 can black beans, drained and rinsed
- 2 cups microgreens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh salsa
- Corn or flour tortillas
Instructions:
1. Heat black beans in a saucepan until warm.
2. Fill tortillas with black beans, microgreens, cherry tomatoes, red onion, feta cheese, and fresh salsa.
3. Dive into a fiesta of flavors with these vegetarian black bean and microgreen tacos.
