I’m pretty sure I’ve posted this recipe before but it’s a favourite and I thought it would be perfect for Meatless Monday!
The most important thing is good taco shells. I really prefer the small batch soft corn ones, abundant in some areas and non-existent in others. Plenty of organic shops in London now stock the Cool Chile brand which are fab! You can warm those until they just start to brown in a dry hot pan. You’ll want to do it just before you serve them (otherwise they will harden). If you’d like to do them ahead just wrap them in a damp tea towel and leave them in the oven on low.We usually eat 3 tacos each and this recipe is good for the 2 of us. You can keep the leftover taco shells in the freezer and bake your own taco chips with them using scissors!
It’s easiest to make the Pico de Gallo in the food processor but if you don’t have one just chop everything into small pieces. If you do have a food processor start with:
- 1 small red onion
- 1 jalapeño
Blitz until all small pieces then add in:
- 1 large tomato
- 1 big handful coriander (cilantro)
Blitz a bit more. Dump out into a serving bowl and add in the juice of a lime and a big pinch of salt, mix together and it’s ready.
For the filling peel and cube 2 sweet potatoes and steam them.
Meanwhile, in a pan add:
- 1 can black beans
- 1 large bunch coriander (cilantro) chopped
- generous pinch salt & pepper
- 2 teaspoons cumin
- 1 teaspoon mixed italian herbs
- 1/2 teaspoon cayenne pepper
Mix in the sweet potato when it’s soft and you’re ready. Shell, filling, pico – eat!