🧑🍳 Beginner
⏲️ 20 min
Tacos Verdes at Full Throttle
Ingredients
- Makes 8 tacos:
- 8 tortillas, about 12 cm in diameter
- 4 Happyvore Gourmet Plant-Based Steaks
- 150 grams of canned sweet corn
- 10 cl of oat milk
- 1 green tomato
- 1 shallot
- 1/2 green bell pepper
- 1 small teaspoon of smoked paprika
- 1 lime
- 1/2 bunch of cilantro
- Olive oil
- Salt
- Pepper
The Step-by-Step Recipe
1/ Start by making the corn cream. In a small saucepan, sauté the corn in olive oil with the smoked paprika. Mix well, then add the oat milk. Season with salt and pepper, and let it simmer for about 10 minutes over medium heat, uncovered.
2/ Dice the tomato, green bell pepper, and half a shallot into small cubes and mix together. Coarsely chop the cilantro and add it to the mixture. Add enough olive oil to cover, along with the juice of half a lemon. Season with salt and pepper.
3/ Once cooked, blend the corn very finely in a blender until smooth. Pass it through a sieve for an even creamier texture. Adjust the seasoning and add a splash of lime juice.
4/ Cook your plant-based gourmet steaks in a skillet with olive oil until they are golden brown. Remove from the pan and cut in half.
5/ Assemble the tacos in the warm tortillas, starting by spreading the smoked paprika corn cream, followed by half a grilled steak and a generous tablespoon of sauce vierge. Finish with thin slices of shallot, cilantro, a squeeze of lime, and chili for the more adventurous.
2/ Dice the tomato, green bell pepper, and half a shallot into small cubes and mix together. Coarsely chop the cilantro and add it to the mixture. Add enough olive oil to cover, along with the juice of half a lemon. Season with salt and pepper.
3/ Once cooked, blend the corn very finely in a blender until smooth. Pass it through a sieve for an even creamier texture. Adjust the seasoning and add a splash of lime juice.
4/ Cook your plant-based gourmet steaks in a skillet with olive oil until they are golden brown. Remove from the pan and cut in half.
5/ Assemble the tacos in the warm tortillas, starting by spreading the smoked paprika corn cream, followed by half a grilled steak and a generous tablespoon of sauce vierge. Finish with thin slices of shallot, cilantro, a squeeze of lime, and chili for the more adventurous.
