Wow! These tacos are next level. There is so much flavor and color. Bet you cant eat just one!
Ingredients:
Chicken Shawarma, recipe HERE
1-2 cups of prepared Quinoa
Tahini Sauce, recipe below or store bought is fine
3-4 small Persian Cucumbers, chopped
1 rounded cup of cherry tomatoes
Olive oil
Pinch of garlic salt
Hummus
Pickled Turnips, recipe below
Red Onion
Chopped Parsley or Cilantro
Trader Joes Middle Eastern Flatbread or Papa Pita Greek Flat Bread
Directions:
Preheat oven to 350
Toss your tomatoes with a little olive oil and garlic salt
Place onto prepared baking sheet
Bake in preheated oven for roughly 20-30 minutes
Shaking pan several times throughout cooking
Remove once blistered and starting to brown
Prepare your Shawarma (the recipe calls for baking but I prepared this version in a pan with a little oil)
Plate Tacos:
Spread hummus onto your pita/flatbread
Sprinkle your quinoa on top
Then add your prepared shawarma
Drizzle with tahini sauce
Top with tomatoes, cucumbers, red onion, pickled turnips, and parsley or cilantro
Serve and enjoy!!!
(feel free to get creative and use whatever ingredients you have lying around)
Tahini sauce
1/4 cup tahini
1/4 cup FYH sour cream
1/2 tsp Garlic powder
1 garlic clove minced
Juice from 1-2 lemons
Salt
Combine ingredients
Mix well
Pickled Turnips
Ingredients
1 small beet, peeled and quartered
1-2 small turnips, peeled and sliced to desired size
1 1/2 cups of water
1/2 cup of red wine vinegar*
2 tsp sugar
1 tbl of salt
Directions
Add your first two ingredients to a heat proof jar with a lid (I use a mason jar or old spaghetti sauce jar)
In a medium sauce pan add remaining ingredients and bring to a boil, stirring occasionally
Once boiling pour over turnips into mason jar
Cover and chill, best in roughly 1 week
*I like to add in a splash or two of apple cider vinegar as well