TANDOORI TACOS

TANDOORI TACOS

MAKES APPROX. 10-12 SMALL TACOS

INGREDIENTS FOR TACO “MEAT”

  • 250 Mushroom beef"*
  • 10g (approx. 1/2tbsp Cumin powder
  • 10g (approx. 1/2 tbsp) coriander powder
  • 10g (approx. 1/2 tbsp) Paprika
  • 30gms (approx. 2tbsp) Apple Cider Vinegar
  • Salt to taste

Mix all the above ingredients in a bowl, cover and let it marinate for 2 hours (for best results leave it over-night)

INGREDIENTS FOR ASSEMBLY

  • Soft taco wraps (for wrapping the tacos)
  • 150g Cucumber finely chopped
  • 150g tomatoes finely chopped
  • 150g red onion finely chopped
  • 300g coconut yoghurt
  • 300g mint chutney (recipe below)

INGREDIENTS FOR MINT CHUTNEY

  • 100g Onion roughly chopped (approx. one cup)
  • 50g fresh mint (stems and all)
  • 50g fresh coriander (stems and all)
  • 1 green chilli
  • 50g Apple Cider Vinegar
  • 10g Garlic (approx. 1 cloves)
  • 2 pinch cumin powder
  • 40g Coconut Yoghurt (approx. 3 tbsp)
  • 150g water (approx. 1 and 1/2 cup)
  • 2 tsp salt

Transfer all the ingredients into a high power blender and blend until smooth. Taste and adjust salt if needed. Keep aside. You can store the left over chutney in the fridge. It lasts about 7 days.

MAKING TACOS

  • Heat a griddle/non-stick frying pan with some spray oil.
  • When smoking hot, add the marinated mushroom beef and cook for 5-7 minutes or until the meat is cooked through. Stir occasionally. Its ok if its a bit charred at the ends. Turn the heat to medium if needed.
  • Transfer the meat in a bowl and lightly toast the taco wraps in the same griddle/pan
  • Place a taco on a flat surface, top it with some mushroom meat, and rest of the filling ingredients in the middle, and enjoy.

*You can replace the mushroom beef with mushrooms. Slice 250g of mushrooms and follow the rest of the recipe. The cooking time for mushrooms should be between 5-8min. on high-med heat or until most of the moisture evaporates. Its ok if they get a little charred/crisp.


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