When a voice from the kitchen says, Tacos for dinner – The phrase excites my kids, it makes them hungry. It is such a satisfying time as a mom when kids eat healthy food by choice. Yes, they do have their preferences, they may not like all the vegetables or fruits, but its cool, as long as the food they like, is homemade and healthy.
At home when I prepare a meal like tacos, I always give them a spread on the table. For example – This time, there was taco flatbread, garlic pepper roasted vegetable, yoghurt dip, chilly yoghurt dip, balsamic glaze, chopped tomato and paneer salad, roasted cherry tomatoes, sliced onion, some fresh leafy greens, and sprouts. Then they are free to choose whatever they would like to fill their taco bread with. And I don’t interfere with their choices. I prefer to sit/eat and enjoy it my self.
This post is mainly about how you can prepare Healthy taco flatbread at home using a protein plus organic flourTruefarm Foods Protein Plus Organic Flour, 500g. The organic flour is a combination of wheat, jowar, soya, proso millet, Bajra, Amaranth, and almond meal. A product from Truefarm, which is specially blended to combine several grains that deliver the unusual level of protein, vitamins, minerals, magnesium and iron. It’s also a good source of fibre.
Tacos/tortilla / Quesadilla/burrito, all these are quite similar. The base in all is flat cornbread. I call them cousins. Today for these tacos, I have replaced corn flour and all purpose flour with the protein plus organic flour.
You can consider these taco flatbreads as a healthy alternative to bread in sandwich wraps, this also can be baked as a great pizza if topped with cheese and veggies.
It’s vegetarian, healthy complete meal. There are some interesting taco sauces and a classic taco spice mix for you here. All homemade and all made easy.
Few more ideas for interesting filling of Protein plus organic flour tacos.
Roasted cauliflower, seasoned lentils and creamy chipotle sauce. Combine them to make delicious tacos.
Cooked and seasoned lentils/ pulses with onions, garlic, tomato paste, cumin and chilli powder. Top with a drizzle of spicy, creamy chipotle sauce and some fresh herb, and you have one tasty taco.
A Szechuan tofu or panner with some salad and sauce will make an interesting combo.
Roasting sweet potatoes with cumin, paprika, and coriander. Tossed together with black beans, corn, tiny bit of honey, and lime, these sweet and spicy tacos are just amazing.
Marinated and baked tofu cubes, which creates a hard crust and chewy centre, mingled with some caramelised onions and garlic base sauce, and of course fresh coriander.
How about an amazing BBQ jackfruit, along with some fresh salad.
There is no limit to the ideas, think according to your choice and the availability of the ingredients.
Balsamic glaze – Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. The glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in the refrigerator.
Homemade garlic oil – Mash 6-7 garlic cloves with skin on and fry them in 100ml of oil, till lightly brown. Strain the browned garlic and retain the oil in a bottle.
For the Taco bread
2 cups of protein plus organic flour
Truefarm Foods Protein Plus Organic Flour, 500g
2 tablespoons of vegetable oil
1/2 teaspoon Caram seeds (ajwain)
1/4th teaspoon of red chilly powder (or according to taste)
Salt to taste
Chilled water to knead it into the dough
For the filling
2 teaspoons of garlic oil
1/2 cup sliced baby corn
1/2 cup zucchini roundels
1/2 cup assorted bell peppers sliced
1/4 cup of carrots sliced
1 teaspoon of oregano
Salt and pepper to taste
For the Taco bread –
Combine protein plus organic flour, salt, vegetable oil, Caram seeds (ajwain), and red chilly powder in a bowl and knead using enough water. This should be a semi-soft dough.
Cover the kneaded dough with a damp muslin cloth and let it rest for at least 30 minutes.
After 30 minutes, knead the dough again. And make lemon size balls and roll them into thin almost 8-inch discs. Cook them both sides on a hot griddle, till done. You can rub a tiny bit of butter after they are cooked and are off the flame. This helps them keep soft.
For the filling
Heat garlic oil in a pan. Add sliced vegetables and sear on high flame, till it is lightly charred. Add salt pepper and oregano.
Spoon the prepared vegetables on one half of the flatbread. Add in some salad and yoghurt dip of your choice. Fold and serve warm. Enjoy a healthy hearty meal.