Buckwheat? In a taco? Oh yes. It's just another way for me to sneak some nutrition in my meals, plus I love non traditional taco fillings! I've been so busy lately I haven't had a whole lot of time to be creative in the kitchen. Most days dinner seems to be brown rice with vegetables or some kind of pasta. So when I have a little extra time to be creative, I've been making quick and easy meals that I can just throw together when I get home from work. This is one of those meals - it's simple and healthy yet absolutely delicious.
Buckwheat absorbs a lot of water, so make sure to serve these immediately because the longer the filling sits, the more it will dry out. I didn't add too much salt to the filling because I figured once we added all the hot sauce and toppings it wouldn't need it, but if you like your filling a little saltier feel free to add more! We ate these piled high with guacamole and they were so, so good.
- 1/2 cup Buckwheat groats
- 1 cup Water
- 1/4 tsp Sea salt
- 1/2 tsp Coriander seeds, crushed
- Freshly ground Black pepper, to taste
- 1/4 tsp Sea salt, plus more to taste, if desired
- 1/4 tsp Garlic powder
- 6 oz Cremini mushrooms
- 1/4 tsp Cayenne, plus more if you want it spicy
- 1/2 tsp Smoked paprika
- 1 tsp Paprika
- 1 tbsp Tomato paste
- 2 large Garlic cloves, pressed
- 1 cup diced Onion
- 2 tbsp Canola oil (non-gmo is best)
- 6-7 Corn tortillas
- In a medium sauce pan, bring the water and salt to boil over high heat. Add buckwheat, turn the heat down to medium high and cook for about 10 minutes, until water is absorbed and buckwheat is tender. Drain any remaining liquid and transfer to a 6 cup food processor.
- Add mushrooms, tomato paste, coriander seeds, paprika, smoked paprika, garlic powder, cayenne, salt and pepper and process until mushrooms are smooth. Set aside.
- Heat the oil in a medium skillet (I use cast iron) over medium heat. Add onions and garlic, cook and stir for about 3 minutes, until onions begin to turn translucent. Add buckwheat mixture and cook, stirring frequently for 5 minutes, until mushrooms have released their liquid and are fully cooked.
- Assemble the tacos by warming the corn tortillas one by one on a dry pan set over med-low heat. Take 1/4 cup of the filling and spread it down the middle of the corn tortilla. Repeat with remaining filling and tortillas and top with your favorite taco toppings, serve immediately.