Tenderstem® veggie tacos

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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
  • 4
recipe PDF
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
  1. 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.

  2. Fold the tortillas in half and place into a baking tray ready to be filled.

  3. 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.

  4. Divide the iceberg lettuce between the 4 tortillas. Sprinkle over the coriander.

  5. Pile the Tenderstem® into the tacos. Sprinkle with feta cheese, chillies and spring onions.

  6. 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.

  7. Serve the loaded tacos, with a good squeeze of lime and drizzle the cashew sauce over the top.

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