1 cup uncooked millet (makes about a dozen tacos)
1/2 package favorite taco seasoning
Taco Shells – or soft tacos/tortillas
1/4 cup diced zucchini – optional
1/4 cup peeled and diced carrots – optional
Toppings: Sprouts, lettuce, spinach, tomato, sliced green onion, avocado slices, guacamole, soy cheese, peppers, salsa, hot sauce – the works!
These little tacos are always a big hit with everyone, and you won’t miss the burger at all. You can cook the millet with diced veggies or not. If you use zucchini and carrots, dice them into pieces about the size of a green pea, saute in a little hot oil for a few minutes to soften, and use the same pan to add 3 cups water, bring to boil and add taco seasoning to taste – if you like it hot, add 1/4 tsp cayenne pepper or extra chili powder. Whoo Hoo!
Bring water to a boil, add the millet, reduce heat to low, cover and simmer for about 45 minutes. Do not stir while millet is cooking. Make sure all the water is absorbed and turn off heat. Let sit for about 20-30 minutes, and voila. The taco shells will need to be heated in the oven at about 200 degrees for a couple of minutes. They scorch and burn easily so keep an eye on them.
Spoon millet into shells, about 1/3 full. Add the toppings of your choice, and have at it. Be prepared to have extras ready because they’ll be coming back for more. If you have extra millet leftover sprinkle it on a salad, or add to soup or casserole.
Yields about a dozen regular-sized tacos. Enjoy!
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