Mexican taco bowls drizzled in Avocado and Cilantro Lime dressing

How many different ways can you make tacos?

Tacos are consistently a staple in our household and I’ve been doing some research to get out of my rut of making the same old kind every week. Granted most of the time is just changing out the choice of meat from chicken, pork, beef, and the rest is pretty much the same.

Another reason why I love this recipe is that I used probably half of the amount of dishes that I usually would.

What is it with Tacos and using almost every dish in my cabinet. Let’s do the math here when I usually make tacos I add tomatoes, bell peppers, olives, beans, cheese, quinoa, salsa, Greek yogurt, cilantro, limes, saute mushrooms and onions, and oh yeah our meat of choice.

Am I leaving anything out?

Okay I think I just counted 10 + bowls. That is an insane amount of bowls and that doesn’t even count our own plates. This is why I love this recipe because it pretty much cuts my use of bowls in ½ or more.

Usually I spend at least an hour (start to table) cooking, chopping, sautéing, but this was start to table within 35 minutes. Loved it! Plus I even made an Avocado Cilantro dressing that was super creamy and yummy! I cooked the chicken separately because it was frozen but I’m thinking that I could probably just add the chicken also to the mix and just let it simmer in the juiciness.

For those of you who know me, know my love for quinoa and this has it in it. If you are new to quinoa, this is a great way to introduce the family to it. Quinoa replaces the rice in this recipe really well and it soaks up all of the flavors and it taste delicious. You can totally customize to your families liking. Once again I didn’t add beans to it, just had a bowl on the side which worked perfectly for those of us who wanted it.
Oh my gosh with tacos I usually spend at least an hour making it with cooking and chopping, but this was start to table within 35 minutes. Loved it! Plus I even made an Avocado Cilantro dressing that was super creamy and yummy!

Okay here is the recipe that you’ve been patiently waiting for…Drum roll please!!

Mexican Tacos drizzled in Avocado and Cilantro Lime Dressing
Print Recipe
Simple, delicious, and 1/2 of the amount of dishes it usually takes to make tacos!
Servings Prep Time
4-6 people 5 minutes
Cook Time Passive Time
30 minutes 35 minutes
Servings Prep Time
4-6 people 5 minutes
Cook Time Passive Time
30 minutes 35 minutes
Mexican Tacos drizzled in Avocado and Cilantro Lime Dressing
Print Recipe
Simple, delicious, and 1/2 of the amount of dishes it usually takes to make tacos!
Servings Prep Time
4-6 people 5 minutes
Cook Time Passive Time
30 minutes 35 minutes
Servings Prep Time
4-6 people 5 minutes
Cook Time Passive Time
30 minutes 35 minutes
Ingredients
Avocado and Cilantro Lime Dressing
Servings: people
Instructions
  1. Add the following ingredients to the pan: Quinoa, chicken broth, black beans, fire-roasted tomatoes, corn, salt, cumin, chili powder and cook for 20 minutes. I love cooking it this way because I use 1/2 of the amount of dishes that I or my husband will be washing later on.
  2. *If you are choosing to use the nutritional yeast than add it in the broth and other ingredients because it needs moisture since it's dry flakes)
  3. While that is cooking you can chop up the bell peppers, avocado in smaller pieces or wait to put it on after it cooked. Chop up about 2 tbsp. of cilantro, and juice 1 lime, or 2 if you like an extra kick of lime like I do. Also make your dressing while it's cooking too. See directions below.
  4. At about 20 minutes into the cooking time, you can add the bell peppers, avocado, 2 Tbsp. cilantro and lime to bring the juices all together.
  5. Grab your bowl and serve out a big heaping bowl full of yumminess and add all of your fixins and drizzled on creamy goodness of this dressing. Add a few sprigs of cilantro to top it off or some cheese too!
  6. Biggest win: I love cooking it this way because I use 1/2 of the amount of dishes that I or my husband will be washing later on.
Avocado and Cilantro Dressing
  1. To Add all of your ingredients for the dressing in a small little mixer or blender and blend until smooth. Taste test, if you feel you want more spices or a kick add the cayenne or salt. If you want it to be thick than keep it as is, or if you want it thinner than add 1/4 cup of water at a time to make it more drizzle like. Just be careful with the water, a little at a time.
Recipe Notes

Instead of using shredded cheese grab a block of cheese and shred it yourself. The reason why I suggest it is because shredded cheese has a food additive called cellulose or cellulose powder to make things from sticking together or make them more creamy in texture. The manufactures use cotton or wood pulp to add fiber into your food. Just giving you the info so you can make the best decision for you and your family. Take a look at the ingredients on the back of a bag of shredded cheese and you will find. I'm righting a blog article on this because for years I used to buy the bags and then I found out and have shredded my own for then on.

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