Peach and Pepper Tacos

Inspired by FORKS OVER KNIVES.

Ingredients

One large avocado (halved, seeded and peeled)

1/2 C Almond Milk

2 T lime juice

Hot Sauce (to taste)

1 garlic clove (chopped)

5 T fresh OJ

1 t chili powder

1 1/2 C cooked quinoa

2 T fresh basil

salt (to taste)

4 peaches

12 mini bell peppers

1 poblano pepper, halved and seeded

1 yellow onion (sliced)

12 corn tortillas

Directions:

In a blender, combine the avocado, almond milk, 1 T lime juice, hot pepper, garlic, salt and adjust to taste.

In a bowl, combine 3 T OJ, remaining lime juice, and the chili powder. Add quinoa and basil; toss to combine and season to taste with salt.

Brush peaches, bell peppers, poblano and onion with remaining OJ. Roast or grill until charred, turning as needed. Brush with water to prevent drying. Transfer to cutting board and chop to bite sized pieces after they cool slightly.

Spread tortillas with avocado cream, quinoa mixture, peaches and veggies. Yum!