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Saturday Chefs - Vegan Tacos With Heirloom-Style Tomatoes

  Corn tortilla 200 Gram (crispy or soft, about 2-3 per person)
  Heirloom tomatoes 2 Cup (32 tbs), chop (Symphony heirloom-style tomatoes)
  Ripe avocado 3 , smashed with seasoned salt, olive oil, and ground black pepper
  Red bell pepper 1⁄2 Cup (8 tbs), dice (Maestro red sweet bell pepper)
  Yellow bell pepper 1⁄2 Cup (8 tbs), dice (Maestro yellow sweet bell pepper)
  Flat leaf parsley 2 Tablespoon, chop
  Chopped grilled scallions 2 Tablespoon
  Sea salt To Taste
  Cracked black pepper To Taste
  Fresh lemon juice To Taste
  Olive oil To Taste
  Togarashi To Taste
  Pickle hot pepper To Taste
For pickled hot peppers
  Hot pepper 1⁄2 Cup (8 tbs), slice (Gusto hot pepper)
  White wine vinegar 1 Cup (16 tbs)
  Salt 1⁄4 Cup (4 tbs)
  Honey 1⁄2 Cup (8 tbs)
For garnish
  Raddish 1⁄2 , thinly sliced

For Pickled Hot Peppers:
1. In a saucepan, combine vinegar, salt, and honey. Place the pan on flame and bring it to a boil.
2. Pour the mixture over peppers and let it cool overnight.

For Vegan Taco:
1. In a mixing bowl, combine heirloom tomato, smashed avocado, red and yellow pepper.
2. Drop parsley, pickled pepper, and scallions in it.
3. Add salt, black pepper, lemon juice, and olive oil. Mix well.

4. Fill taco shells with avocado mixture and serve immediately with radish garnish.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes

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