Yes. The waffle is the shell, get it? Then there’s guac, taco meat, goat cheese, pretty much heaven.
Some of my favorite recipes on this blog weren’t even my idea in the first place. It was Nicole that suggested I make a chicken enchilada dip. And the jalapeno popper hot dogs were way more Heather’s idea than mine. And this taco? It’s a spin off what I remember Heather telling me about something she ordered at a food truck. It’s wayyyy too cool for me to actually come up with the idea on my own.
But, I do have to say I feel pretty awesome for making something that sounded ridiculously indulgent at least masquerade as a healthy meal. Oh, and for making literally this bomb gluten-free waffle. I’m still figuring out gluten-free things in the kitchen (the husband found out he was intolerant a few months ago), but these babies were a total win on the first try!
As we were eating, Steve looked at me and admitted that he real skeptical when I told him what we were having for dinner, but had his mind changed 100%. It’s one of those things that some people hear and think “that sounds weird”, but I hear and think”THAT SOUNDS DELICIOUS!” There are several components, but honestly it’s really easy to make, and I think the entire thing took me about half an hour. I probably spent longer photographing it than I did eating it (#foodbloggerproblems). You can make the guacamole ahead of time (I just make it right at the beginning), prepare it while your meat cooks, or just buy some if that’s easier. You start the meat while the waffle batter rests (so important!!), and then cook the waffles as your meat soaks up the seasoning, and voila! Everything comes together around the same time. I love it when that happens!
These cornbread waffle tacos are a unique and delicious play on sweet, savory and spicy flavors all coming together.
- 2 extra large avocados, peeled and pitted
- 1 lime, zest & juice
- small handful fresh cilantro
- 3 cloves garlic, finely chopped
- 1/2 jalapeno, finely chopped (remove stems and heat for less heat)
- 1 tsp cumin
- generous pinch each salt and pepper
- 1/2 cup corn flour
- 1/4 cup fine cornmeal
- 1/4 cup almond meal
- 1 tsp baking soda
- 1 egg, lightly beaten
- 3/4 cup reduced fat buttermilk
- 1 tbsp melted coconut oil
- 1 1/2 tbsp honey
- 1/2 sweet onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1/2 tbsp olive oil
- 20 oz ground turkey breast (or 93% lean ground turkey, or 96% lean ground beef)
- 3 tbsp taco seasoning (preferably homemade, or at least reduced sodium variety)
- pinch cinnamon
- 1/2-3/4 cup water
- Freshly crumbled goat cheese (or any cheese you'd like)
- Chopped green onions
- Hot sauce (optional)
- To make the guacamole, combine all ingredients in a large bowl. Blend using an immersion blender until smooth. I prefer a smooth guacamole for this recipe, but you may use a fork/spoon and mix together a chunkier one.
- To make the waffles, whisk together corn flour, cornmeal, almond meal and baking soda in a large bowl. In a medium bowl, whisk together egg, buttermilk, coconut oil and honey. Very gently, fold wet ingredients into dry until just combined. A few small lumps may remain. Do not over mix. Let rest for 10 minutes.
- While your waffle batter rests, heat onion, garlic and bell pepper in olive oil in a large skillet over medium heat until fragrant, about 3 minutes. Add ground turkey and cook until turkey is fully browned. Add taco seasoning and cinnamon. Slowly add water until the meat has reached your desired level of liquid (some will cook out, so add a little more than you'd think). Increase heat to bring liquid to a light boil, then reduce to simmer.
- While meat simmers, cook your waffles by adding approx 1/4 cup batter to your waffle maker at a time (more if you have a large waffle maker--eyeball it). Cook until waffles are golden and cooked throughout, about 5 minutes (mine has a light that goes on when they're finished).
- Spread cooked waffles with guacamole, then add taco meat and additional toppings. Serve immediately. Leftover waffles, taco meat and guacamole should be stored separately and refrigerated in an airtight container. Guacamole will last about 3 days. Waffles and taco meat will last 5-7 days.
There are a million things you could also add on top such as plain Greek yogurt, salsa, tomatoes, cilantro, corn, beans, etc.
Katie @ Daily Cup of Kate says
Wow, this looks absolutely amazing!! Can you come to my house and cook for me?!
Katie @ Peace Love & Oats says
Those waffles look AMAZING! I’m totally moving to Phoenix, pitching a tent in your backyard, and eating with you every day. Okay? Good.
YES TACO WAFFLES!!!! Also, I didn’t realize Steve was GF. I use the red mill GF cornbread mix and *love* it.
Melanie @ Nutritious Eats says
What a fun recipe- very creative…and I want anything with the word “taco” in it !
Katy @ KatysKitchen says
I love cornbread waffles, but this is an excellent way to turn them into breakfast for dinner. Avocado avocado all the time
GiGi Eats Celebrities says
MMMMMMM!!! Turkey Taco Meat! 😀
This is the most creative recipe ever! I want to make every single part of it! Amazing! Pinning now!
you had me at gluten free.
can we get the family on board?!
Jamie @ couchtoironwoman says
This is so interesting! I would never have thought to try this! I admit that it doesn’t sound appealing, but I would give it a try!
What a fabulous recipe! I’m loving that thick layer of guacamole. Food Trucks always come up with the best ideas!