Veganuary Recipe - Moringa Tacos
Veganlicious Tacos with Moringa Flour Tortillas
This makes 8-10 tacos
Ingredients:
For the taco filling:
1 x sweetcorn
2 x radishes, sliced thinly
12 x cherry tomatoes, cut into 1/8s
2 x garlic cloves, minced
1 can x cooked black bean in water, rinsed and drained
1 teaspoon x ground cayenne
1/2 teaspoon x ground paprika
1/2 teaspoon x Himalayan salt
Ground black pepper to taste
2 x ripe avocado, sliced
For the salsa verde:
2 x green capsicums
2 x green chilies
1/2 x medium onion
1/2 packed cup x coriander leaves
Juice from 1 small lime
1/4 teaspoon x Himalayan salt
For the moringa flour tortillas:
2 cups x plain flour
1/2 teaspoon x Himalayan salt
2/3 teaspoon x baking powder
2 tablespoons x moringa powder
4 tablespoons x extra virgin olive oil
180 ml x warm water
Steps:
For the salsa verde:
1. Preheat the oven to 180 degrees C.
2. Deseed the capsicums and chilies, then rub them with a bit of olive oil and bake until tops begin to turn golden.
3. Blend the remainder salsa ingredients in the meantime.
4. Blend in the capsicums and chilies when cooked. Refrigerate while you prep the filling and the tortillas.
For the tortillas:
1. Mix the dry ingredients thoroughly, then mix in the oil and water and knead until you have an even dough.
2. Divide dough into 8-10 balls and leave to rest, around 15 minutes, while you prepare the taco filling.
3. Preheat a small flat pan on medium heat.
4. Dust your work surface with a bit of flour, then roll out each dough ball into thin round tortillas.
5. Cook each in preheated pan. When the bottom side begins to show some golden spots, flip over to cook the top side until you observe the same.
For the filling:
1. Boil or grill the sweetcorn until cooked, then slice off the niblets.
2. Mix all ingredients thoroughly, except for the avocado slices.
To serve:
Place some avocado slices in each taco, top with some filling, then further top with some salsa verde. Garnish with a couple of stalks of fresh coriander and ENJOY!
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