Vegetarian Corn, Brown Rice and Chia Tacos with Avocado Salsa and Sauerkraut

vege tacos4

I was down the coast a few weeks ago and my friend Carmen whipped up these super yummy tacos. She used quinoa instead of brown rice, and they were so delicious, but I had brown rice in the cupboard at home, hence the change. Making vegetarian dishes seem just as appetising in their own right can sometimes be a challenge, but I definitely think these tacos do the trick. I didn’t even think about the lack of meat when I ate them. The addition of egg, which is used to bind the rice and corn, adds a creaminess and really balances out the filling. Once they’re topped with the salsa and sauerkraut it gives you the zingy, freshness that tacos need and makes these a real crowd pleaser. Bonus: they’re super easy and can be made in about 30 minutes!

vege tacos2

Vegetarian Corn, Brown Rice and Chia Tacos with Avocado Salsa and Sauerkraut

Serves 2

Ingredients:

  • 2 teaspoons coconut oil
  • 1 small brown onion, diced
  • 2 garlic cloves, diced
  • Kernels from 1 cob corn
  • 1 cup cooked brown rice
  • 1 tablespoon chia seeds
  • 1 teaspoon chilli flakes
  • 2 eggs, lightly beaten
  • 1 avocado, roughly chopped
  • 1 handful coriander leaves
  • Juice of 1 lime
  • 2 tablespoons green sauerkraut
  • 4 soft corn tacos
  • Salt and pepper to season

Method:

  1. In a medium sized frypan, melt the coconut oil over a medium heat. Add the onion, garlic and corn and cook until the onion and garlic are softened. Next, add the rice, chia seeds and chilli flakes and cook until the rice is warmed through. Then add the eggs until they have evenly coated all the other ingredients (about a minute). Remove from heat.
  2. To make the salsa, put the avocado and lime juice in a bowl and mix together, seasoning with salt and pepper.
  3. Warm the corn tacos and place the egg and rice mix on first, followed by the avocado salsa, finishing with the sauerkraut.