Tropical tacos with spicy minced soy, mango salsa and coconut-lime crema
Ingredients
For the filling:
1
red onion, finely chopped
3
cloves of garlic, finely chopped
1
red pepper, diced
1
pineapple ring, diced (fresh or tinned, drained)
1
tb
coconut oil
1
ts
smoked paprika powder
1
ts
ground coriander
0.5
ts
cinnamon
1
ts
chilli powder (to taste)
1
tb
soy sauce
1
tb
lime juice
Salt and pepper to taste
For the mango salsa:
1
ripe mango, diced
0.5
red onion, finely diced
1
small red chilli, deseeded and finely chopped
1
bunch of fresh coriander, roughly chopped
1
lime, juiced
Salt to taste
For the coconut and lime cream:
200
g
coconut yoghurt (unsweetened)
1
lime, juiced
1
ts
maple syrup or agave syrup
A pinch of salt
For the tacos:
8
small corn tortillas
1
avocado, cut into slices
1
small head of romaine lettuce, cut into strips
Toasted coconut flakes for garnish (optional)
Lime wedges to serve
Preparation
Prepare the filling (approx. 25 minutes):
1. Heat the coconut oil in a large pan over a medium heat. Then add the chopped red onion and garlic and fry for about 3-4 minutes until soft.
2. Add the diced pepper and pineapple pieces and fry for a further 3 minutes until lightly caramelised.
3. Add the minced soya and mix well with the remaining ingredients. Fry for about 5 minutes.
4. Add the paprika powder, coriander, cinnamon and chilli powder and stir well.
5. Deglaze with soy sauce and lime juice, reduce the heat and simmer the mixture for 5 minutes until the flavours are well infused. Season to taste with salt and pepper.
Prepare the mango salsa (approx. 10 minutes):
1. Mix all the ingredients together in a bowl: Mango, red onion, chilli, coriander and lime juice.
2. Season with a pinch of salt and mix well. Put to one side.
Prepare the coconut-lime cream (approx. 5 minutes):
1. Place the coconut yoghurt in a bowl.
2. Add the lime juice, maple syrup and a pinch of salt and mix well. Chill until ready to serve.
Assemble the tacos (approx. 10 minutes):
1. Lightly heat the corn tortillas in a pan without oil.
2. Place a generous portion of the minced soy filling on the tortillas.
3. Top with fresh avocado slices and romaine lettuce.
4. Spread one or two spoonfuls of the mango salsa on top.
5. Add a dollop of coconut-lime cream and garnish with toasted coconut flakes if wanted.
6. Serve with lime wedges so that everyone can add fresh lime juice to taste. TV chef Benedikt Faust wishes you bon appétit!
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