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Millet Tacos: Two Ways

Millet ‘n Veggie Breakfast Tacos: Two Ways
Amie Valpone, Writer, Culinary Nutritionist and Celebrity Chef, has written a new book ‘Eating Clean: The 21 Day Plan to Detox, Fight Inflammation, and Reset Your Body’. When asked for quick and healthy dinner option for those just getting started on a healthier track Amie responded, 'I love the Millet Tacos recipe from my cookbook. It’s my favorite…it’s actually a breakfast recipe in my book but it’s just as good for dinner!” This is just one of the amazing recipes in Eating Clean. All of the recipes are vegetarian and free of gluten, dairy, soy, corn, eggs, and refined sugar. 


1½ cups cooked millet

¼ cup finely chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

¼ teaspoon sea salt

8 gluten-free whole-grain tortillas (corn-free)

1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture

1 cup shredded red cabbage

Sea salt and freshly ground black pepper

1 large ripe avocado, pitted, peeled, and thinly sliced

4 scallions, thinly sliced

Cumin Cashew Cream Sauce, optional

Seriously Sensational Sriracha Sauce, optionalMillet ‘n Veggie Breakfast Tacos: Two Ways



In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside.

Make one (or both) of the Flavor Options (See Below).

To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat.

Place the warm tortillas on a platter or on individual plates. Divide the millet among the tortillas.

Top each with either a Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture.

Top with the cabbage, avo­cado slices, scallions, and salt and pepper to taste.

Finish with a dollop of the Cumin Cashew Cream Sauce.

And/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.


2 tablespoons coconut oil, 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes), ½ bunch Swiss chard, finely chopped, ½ teaspoon chili powder, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper

In a large skillet, heat the oil over medium-high heat. Add the squash and sauté for 7 to 8 minutes. Add the remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.


2 to 3 tablespoons extra-virgin olive oil, 1 large portobello mushroom, cut into 8 slices, 1 large red bell pepper, cut into long strips, ¼ teaspoon ground cumin, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, Pinch chipotle powder, ¼ cup thinly sliced radish, for garnish

In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the remaining ingredients, cook for 5 minutes or until vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.

Text excerpted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Olivia Martinez

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