Tacos


Total time: 1hr 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 832 Kcal, 46g Protein, 91g Carbohydrates, 29g Fat


Ingredients

  • Sweet potato puree
  • 500 g sweet potato
  • 0.5 tbsp lime juice
  • 1 tbsp olive oil
  • a little pepper
  • 0.5 tsp salt
  • Red cabbage
  • 1 tsp sugar
  • 5 peppercorns
  • 1 dl water
  • 2 dl white wine vinegar
  • 1 star anise
  • 0.5 tsp salt
  • 150 g red cabbage, shredded
  • Prawn tacos
  • 1 tbsp olive oil
  • 200 g shelled, raw prawns
  • 0.25 tsp salt
  • 0.25 tsp chilli flakes
  • 4 corn tortillas (e.g. white corn tortillas)
  • 20 g lambs' lettuce
  • 0.5 tbsp salted peanuts, coarsely chopped
  • Beef fillet tacos
  • 0.25 tsp salt
  • a little chilli flakes
  • 4 corn tortillas (e.g. white corn tortillas)
  • 1 tbsp olive oil
  • 20 g lambs' lettuce
  • 2 beef fillet medallions (each approx. 150 g)
  • 0.5 tbsp salted peanuts, coarsely chopped
  • Mushroom & feta tacos
  • 1 tbsp olive oil
  • 300 g king oyster mushrooms, sliced
  • 0.25 tsp salt
  • 20 g lambs' lettuce
  • 0.5 tbsp salted peanuts, coarsely chopped
  • a little chilli flakes
  • 4 corn tortillas (e.g. white corn tortillas)
  • 100 g feta, crumbled

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Instructions

  • Sweet potato puree

    Place the sweet potatoes on a baking tray lined with baking paper. Bake for approx. 1 hr. in the lower half of an oven preheated to 200°C until very soft. Peel the sweet potatoes, mash with a fork. Stir in the lime juice and oil, season.
  • Red cabbage

    Pour the vinegar and water into a pan along with all the other ingredients up to and including the star anise, bring to the boil. Add the red cabbage, simmer for approx. 2 mins., allow to cool slightly in the liquid.
  • Prawn tacos

    Heat the oil in a non-stick frying pan. Fry the prawns for approx. 2 mins. on each side, season. Heat the tortillas according to the packet instructions. Spread the sweet potato puree over the tortillas, add the red cabbage, prawns and lamb's lettuce. Sprinkle the nuts on top.
  • Beef fillet tacos

    Heat the oil in a non-stick frying pan. Fry the medallions for approx. 2 mins. on each side, season, leave to rest for approx. 5 mins., carve. Heat the tortillas according to the packet instructions. Spread the sweet potato puree over the tortillas, add the meat, red cabbage and lamb's lettuce. Sprinkle the nuts on top.
  • Mushroom & feta tacos

    Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 2 mins. on each side, season. Heat the tortillas according to the packet instructions. Spread the sweet potato puree over the tortillas, add the red cabbage, mushrooms, feta and lamb's lettuce. Sprinkle the nuts on top.

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Products used in this recipe

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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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