Tenderstem veggie tacos
These Tenderstem veggie tacos, packed with vegetables, chilli, feta and creamy cashew cream, are a Friday night winner dinner. The best bit? They’re healthy too!
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients (serves 4)
For the tacos
4 soft tortillas (or use crunchy tacos)
300g Tenderstem®, washed and trimmed
½ iceberg lettuce, shredded
2tbsp fresh coriander, chopped
100g reduced fat 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
1tbsp almond milk
Method
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.
Big fan of Tenderstem? You might also like this Tenderstem bruschetta recipe or this Tenderstem cashew and tofu stir-fry.
