Tenderstem® veggie tacos
If you’re a sharer who loves nothing more than social eating with friends or family, this simple yet delicious Mexican-inspired recipe is the one for you! If feeding a crowd, double the recipe and let your guests assemble the tacos themselves.
10 minutes preparation
10 minutes cooking
For the tacos:
- 4 soft tortillas (or use crunchy tacos)
- 300g Tenderstem®, washed and trimmed
- ½ iceberg lettuce, shredded
- 2 tbsp. fresh coriander, chopped
- 200g feta cheese
- 1-2 red chillies, sliced, deseeded, finely chopped
- 2-4 spring or salad onions, finely chopped
- 1 lime
For the cashew cream (optional):
- 100g cashews
- 1 tbsp. almond milk
To make the cashew cream, if using, place the cashews into a bowl and cover with cold water. Leave to soak for 10 minutes, or longer if you have time. Set to one side.
Fold the tortillas in half and place into a baking tray ready to be filled.
Bring a large pan of water to the boil. Drop in the Tenderstem®. Cook for 5 minutes or until just tender, drain into a colander and set to one side.
Divide the iceberg lettuce between the 4 tortillas. Sprinkle over the coriander.
Pile the Tenderstem® into the tacos. Sprinkle with feta cheese, chillies and spring onions.
Drain the soaked cashew nuts and tip them into a high-powered blender. Add a dash of almond milk. Blend for 5 minutes or until completely smooth. Transfer into a bowl.
Serve the loaded tacos, with a good squeeze of lime and drizzle the cashew sauce over the top.