By ckelley
Sweet & Spicy Tacos
10 steps
Prep:19minCook:3min
You can make these with fish, but I prefer pinto beans as a veggie option.
Updated at: Thu, 17 Aug 2023 11:34:20 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
46
High
Nutrition per serving
Calories796.5 kcal (40%)
Total Fat24.7 g (35%)
Carbs123.1 g (47%)
Sugars17.7 g (20%)
Protein26.3 g (53%)
Sodium1683.2 mg (84%)
Fiber21.4 g (76%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

1avocado

0.5 bunchcilantro
small

1clove garlic

1lime

0.25 poundred grapes

1shallot

6flour tortillas
small

1can pinto beans

⅛ teaspoonblack pepper

½ teaspoonchili powder

¼ teaspoonground coriander

¼ teaspoonground cumin

2 teaspoonextra virgin olive oil

½ teaspoonhoney

¼ teaspoononion powder

¼ teaspoondried oregano

¼ teaspoonsalt
Instructions
Step 1
Juice lime into a medium bowl. Add honey and spices; whisk to combine the dressing.






Step 2
Peel and mince garlic and shallot. Add both to the bowl.



Step 3
Thinly slice grapes and add to the bowl. Stir to combine, then set aside.


Step 4
Meanwhile, place oil and spices in another medium bowl; stir to combine the spice paste.





Step 5
Preheat skillet over medium-high heat.


Step 6
While the pan heats up, drain and rinse beans then place in the bowl with the spice paste and turn to coat.

Step 7
Once the pan is hot, coat with oil. Add the beans and cook until warmed through.


Step 8
Meanwhile, shave the cilantro leaves off the stems; discard stems and mince leaves. Add to the bowl with the grapes.


Step 9
Halve and pit the avocado; slice crosswise while still in the skin and scoop out with a spoon. Add to the bowl and stir to combine salsa.


Step 10
To serve, divide tortillas between plates; fill with beans and salsa.

Notes
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