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Tacos with veal strips
45 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 742
  • Fat about 37g
  • Carbohydrates about 66g
  • Protein about 33g
This is needed
This is needed for 4 people
  • 150 g carrots, shaved into thin strips using a peeler
  • 1 bunch radish, radish thinly sliced, greens set aside
  • 1 shallot, thinly sliced
  • 1 garlic clove, finely chopped
  • 4 tbsp white balsamic vinegar
  • 1.5 tbsp sugar
  • 0.5 tsp salt
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 1 bunch basil, leaves torn off
  • 1 garlic clove
  • 0.5 dl olive oil
  • 1 lime, juice squeezed out, 1 tbsp set aside
  • 0.5 tsp salt
  • 400 g veal strips
  • olive oil for frying
  • 0.75 tsp salt
  • 12 pieces taco shells
  • 2 tbsp peppermint, finely chopped
  • 2 tbsp coriander, finely chopped
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And that's how it's done
And that's how it's done
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.
Place the reserved radish greens in a blending cup along with the chickpeas and all the remaining ingredients, puree.
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.