Easy Dinners, Main Meals, Salad

green tacos with quinoa salad, hummus and crispy chicken strips

 

{gluten, dairy, soy, egg and nut free}

Green tacos filled with stuff is pretty much my favourite thing to eat at the moment.

So fresh and fun to make with the whole family and full of flavour and crunch.

I changed up the recipe for green tacos with crispy chicken, slaw and chive mayo as we had cooked quinoa I needed to use. I mixed some chopped chives, parsley and salt through the quinoa to make a herby salad.

Then served the iceburg lettuce cups (green tacos) filled with chopped lettuce and red cabbage, quinoa salad, chopped green beans, crispy chicken strips and failsafe hummus.

It was super quick to throw together as I already had the gluten free crispy chicken strips in the freezer so all I had to do was cook them in a frying pan (no defrosting required) and voila!

You could use anything in these green tacos…cooked rice, tinned beans, any failsafe veg or cashews.

And if you happen to try this recipe and like it or change any of the ingredients…let us know and I can add the variations into the recipe. Just so it can help other readers.

Enjoy,

Laura McDonald - Simply Failsafe author and creator

Recipe links

crispy chicken strips 

hummus recipe 

green tacos with quinoa salad, hummus and crispy chicken strips (gluten free!)
Recipe Type: Lunch, Dinner
Prep time:
Cook time:
Total time:
Serves: 4
Fresh green tacos filled with yummy stuff that the whole family can enjoy!
Ingredients
  • 2 cups red cabbage, finely chopped
  • 2 cups iceberg lettuce, chopped
  • 8-12 lettuce leaves whole (green tacos)
  • 2 cup green beans, chopped into 2cm batons
  • 3 cups of tri-coloured quinoa, cooked and cooled
  • 1/4 cup chives, chopped finely
  • 1 tbsp parsley, chopped finely (up to 1/4 cup if tolerated)
  • 400g [failsafe} frozen crispy chicken strips (see recipe link above)
  • 1 cup {failsafe} hummus (see recipe link above)
  • Rice bran oil to shallow fry
  • Salt
Instructions
  1. Heat frying pan on medium heat with some rice bran oil, and cook frozen chicken strips in batches until golden and crispy*. Drain on paper towel.
  2. Meanwhile, combine the cooked quinoa with the chives and parsley and season with salt to taste.
  3. On a platter or large plate, arrange the remaining chopped veggies and green taco lettuce leaves.
  4. Pour the hummus into a small serving bowl.
  5. Place all the bowls in the middle of the table so people can help themselves and choose what they want to put in.
Notes
*frozen crispy chicken strips: no need to be defrosted before cooking, just whack them in a frying pan with rice bran oil and cook until golden brown both sides.

 

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