Tacos with veal strips

Total time: 2hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 742 Kcal, 33g Protein, 66g Carbohydrates, 37g Fat


  • Pickles
  • 150 g carrots, shaved into thin strips using a peeler
  • 1 bunch radish, radish thinly sliced, greens set aside
  • 1 shallot, thinly sliced
  • 4 tbsp white balsamic vinegar
  • 1 garlic clove, finely chopped
  • 0.5 tsp salt
  • 1.5 tbsp sugar
  • Hummus
  • 1 bunch basil, leaves torn off
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 1 garlic clove
  • 0.5 dl olive oil
  • 0.5 tsp salt
  • 1 lime, juice squeezed out, 1 tbsp set aside
  • Meat
  • 400 g veal strips
  • olive oil for frying
  • 0.75 tsp salt
  • 12 pieces taco shells
  • 2 tbsp coriander, finely chopped
  • 2 tbsp peppermint, finely chopped

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  • Pickles

    Mix the carrots with all the other ingredients up to and including the salt, cover and leave to infuse in the fridge for approx. 2 hrs.
  • Hummus

    Place the reserved radish greens in a blending cup along with the chickpeas and all the remaining ingredients, puree.
  • Meat

    Heat the oil in a frying pan. Salt the meat, fry in batches for approx. 3 mins. per batch. Spread the hummus over the tacos, stuff with the meat and pickles. Mix the remaining pickling liquid with the herbs and reserved lime juice, drizzle over the tacos.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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