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- spinach
- Tacos with veal strips
Tacos with veal strips
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
Pickles
- 150 g carrots, shaved into thin strips using a peeler
- 1 bunch radish, radish thinly sliced, greens set aside
- 1 shallot, thinly sliced
- 4 tbsp white balsamic vinegar
- 1 garlic clove, finely chopped
- 0.5 tsp salt
- 1.5 tbsp sugar
Hummus
- 1 bunch basil, leaves torn off
- 1 tin chickpeas (approx. 400 g), rinsed, drained
- 1 garlic clove
- 0.5 dl olive oil
- 0.5 tsp salt
- 1 lime, juice squeezed out, 1 tbsp set aside
Meat
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- 400 g veal strips
- olive oil for frying
- 0.75 tsp salt
- 12 pieces taco shells
- 2 tbsp coriander, finely chopped
- 2 tbsp peppermint, finely chopped
And that's how it's done
And that's how it's done
Pickles
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.
Hummus
Place the reserved radish greens in a blending cup along with the chickpeas and all the remaining ingredients, puree.
Meat
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.
