Perfect tacos: crispy, aromatic, colourful and vegan. Great for small or larger gatherings. All you have to do is prepare the toppings and ask your guests to compose their ideal snacks. I chose roasted sweet potatoes, black beans and corn, creamy cashew paste, pomegranate seeds, fresh chillies, aromatic coriander and lime juice. You can add your favourite fruit, vegetables and herbs.
Recipe: Vegan tacos
8 soft corn tortillas
a bunch coriander
one corn on a cob
one cup cooked black beans
rosted sweet potatoes (recipe below)
cashew paste (recipe below)
2 green chilli peppers
1 small pomegranate
Roast the corn at 180C for about 30 minutes, until tender.
Kut off the kernels and combine with cooked beans.
Deseed the pomegranate, slice the chillies and cut the lime into quarters.
Heat the tortillas in the oven or on a pan and cover to keep them warm.
Serve all the ingredients together and let everyone compose their own tacos: roasted sweet potatoes with pomegranate and fresh coriander or corn and beans with cashew paste and fresh chillies. Or everything altogether :)
Recipe: Roasted sweet potatoes
2 sweet potatoes
1 red onion
one tbsp olive oil
one tsp smoked paprika powder
one tsp sweet paprika powder
a pinch of salt
Peel and dice the potatoes.
Cut the onion into eitghts.
Mix diced potatoes with onion, olive and spices.
Transfer into a baking dish and roast at 180C for about 30 minutes.
Recipe: Cashew paste
100 g cashews, soaked overnight
2 tbsp plant-based milk (I used coconut milk)
1 lime (peel and juice)
a pinch of salt
Blend soaked chashews with milk, to make a smooth paste.
Add lime juice and peel, combine. Season with salt
As a fanatical aficionado of cilantro, I cannot ignore its important role in Mexican cuisine. I love Mexican food - perhaps not as ardently as I love cilantro, but, let's face it: there are few things in the world that deserve this highest level of admiration. I would lie if I said I remember the moment when I first tried cilantro. I do remember, however, that right after the first bite I knew we were going to be good friends. You can either love or hate cilantro - some people loathe it, claiming that it tastes like soap. Personally, I don't care for eating soap, but eating cilantro is one of my favourite activities.
Cilantro works perfectly with tacos. Any tacos: soft-shell tacos, hard-shell tacos, puffy tacos. With beef, with fish, with chicken. Add some grated cheese, a spoonful of guacamole, tomato salsa and sour cream, a few drops of lime juice and a generous portion of fresh cilantro.
I'm not giving you any measurements - it all depends on what you like the most and how many tacos you plan on eating. Just make sure to have at least a bunch of fresh cilantro.
Recipe: Chicken tacos
hard taco shells
shredded chicken (recipe below)
guacamole (recipe )
tomato salsa (recipe below)
fresh cilantro (!)
Heat up taco shells and fill them with your favourites (lots of cilantro!).
Eat tacos and drink a beer with some lime juice.
Recipe: Shredded chicken
300 g of skinless chicken breast
1/2 tsp. of chili flakes
1/2 tsp. of sweet paprika powder
1/2 tsp. of ground cumin
1/2 tsp. of salt
1/4 tsp. of cayenne pep
Combine the spices with lime juice.
Rub chicken breast with the paste.
Place in a baking dish and roast at 180C for about 30 minutes.
When the meat is tender, use two forks to shred the chicken.