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Tacos with summer vegetables and peach sauce
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 313
  • Fat about 7g
  • Carbohydrates about 50g
  • Protein about 9g
This is needed
This is needed for 4 people
Pea dip
  • 200 g peas
  • water, boiling
  • 0.5 dl rice drink
  • 0.5 lemon, the whole juice
  • 3 sprigs peppermint
  • a little salt and pepper to taste
Peach sauce
  • 2 peaches, cut into cubes
  • 1 tomato, cut into cubes
  • 1 onions, finely chopped
  • 5 sprigs basil, finely chopped
  • 1 tsp maple syrup
  • 0.5 lime, the whole juice
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 200 g courgettes, in slices
  • 2 bell pepper, cut into strips
  • salt and pepper to taste
To serve
  • 100 g cherry tomatoes, quartered
  • 6 corn tortillas (gluten-free)
  • 50 g pickled onions (borettane) , cut in half
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And that's how it's done
And that's how it's done
Pea dip
Blanch the peas in boiling water for approx. 2 mins., drain, rinse with cold water. Put the peas in a blender, add the rice milk and all the other ingredients up to and including the pepper, purée.
Peach sauce
In a bowl, mix the peach with all the other ingredients up to and including the pepper, cover and chill.
Heat the oil in a non-stick frying pan. Fry the pepper and courgette for approx. 10 mins., stirring occasionally, then season.
To serve
Heat up the tortillas according to the packet instructions, place on a plate. Spread 1 tsp of pea dip on each one. Scatter over the vegetables, cherry tomatoes, and onions. Drizzle over the peach sauce.