Mexican food is one of the easiest (and most delicious) ways to eat during Summer. These dairy-free tacos have loads of glorious fresh flavour.
Serves: 4
INGREDIENTS
8 soft corn tortillas (I love the Tio Pablo brand)
2 x 390 grams can black beans in sauce or favourite chilli beans (choose a low sugar variety)
1 ripe avocado, peeled and thinly sliced
½ small red onion, finely diced
large handful fresh coriander leaves
8–10 cherry tomatoes, cut into quarters
dried chilli flakes (optional)
Macadamia cream
½ cup macadamia nuts
¼ cup water
1 teaspoon apple cider vinegar
1 small garlic clove - finely diced
sea salt and cracked black pepper
To serve
corn chips (if desired)
Assemble these delicious tacos for your guests or simply place the ingredients in the middle of the table and let everyone construct their own.
METHOD
Use a powerful hand blender or a high speed blender to blitz the macadamia cream ingredients until silky smooth. Season generously.
Cook tortillas according to packet instructions. I run each tortilla under water, just before I put them in a hot, dry pan and cook for 30–40 seconds on each side. Heat black beans.
To assemble: Place a dollop of black beans on a tortilla.
Top with a spoonful of macadamia cream and a little of each of the fresh ingredients.
Sprinkle with dried chilli flakes if desired. Serve immediately with some corn chips alongside.
Leftover macadamia cream can be stored in an airtight container in the fridge for up to 3 days.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.