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Soft Tacos (veggie or part-meat) with Spicy Cranberry Salsa


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Ingredients

For spicy cranberry salsa:

– 1 113 g bag Patience Fruit & Co Whole & Juicy Dried Cranberries, Sweetened with Apple Juice, chopped

– 15 ml (1 tablespoon) lime juice

– 1 jalapeno pepper, finely chopped

– 375 ml (1 1/2 cups) fresh coriander, slivered with scissors (about 1 bunch)

– 3 green onions, sliced

– 5 ml (1 teaspoon) ground cumin

– Pinch of salt

 

For beef and lentil filling:

– 15 ml (1 tablespoon) vegetable oil

– 1 onion, finely chopped

– 1 clove garlic, chopped

– 225 g (1/2 lb) lean ground beef (or the same amount of veggie ground round)

– 2.5 ml (½ teaspoon) ground cumin

– 125 ml (½ cup) vegetable broth

– 1 398-ml (14 oz) can chickpeas, rinsed and drained

 

For tacos (your choice):

– 12 soft taco shells (or hard taco shells if you prefer)

– 120 g (2 cups) iceberg lettuce, shredded

– 100 g (1 cup) Tex-Mex cheese, grated  

– 2 Roma tomatoes, cut into pieces

– Light sour cream (optional)

Preparation time 30 minutes
Cooking time 15 minutes Portions 4 to 6 servings

This taco recipe can be made two ways : with half the meat or 100 % vegetarian. In the first version, chickpeas are used to replace half the beef, in the second, veggie ground round or chickpeas are used to replace all the beef. For both versions, the magic touch is our spicy cranberry salsa.

Ingredients

For spicy cranberry salsa:

– 1 113 g bag Patience Fruit & Co Whole & Juicy Dried Cranberries, Sweetened with Apple Juice, chopped

– 15 ml (1 tablespoon) lime juice

– 1 jalapeno pepper, finely chopped

– 375 ml (1 1/2 cups) fresh coriander, slivered with scissors (about 1 bunch)

– 3 green onions, sliced

– 5 ml (1 teaspoon) ground cumin

– Pinch of salt

 

For beef and lentil filling:

– 15 ml (1 tablespoon) vegetable oil

– 1 onion, finely chopped

– 1 clove garlic, chopped

– 225 g (1/2 lb) lean ground beef (or the same amount of veggie ground round)

– 2.5 ml (½ teaspoon) ground cumin

– 125 ml (½ cup) vegetable broth

– 1 398-ml (14 oz) can chickpeas, rinsed and drained

 

For tacos (your choice):

– 12 soft taco shells (or hard taco shells if you prefer)

– 120 g (2 cups) iceberg lettuce, shredded

– 100 g (1 cup) Tex-Mex cheese, grated  

– 2 Roma tomatoes, cut into pieces

– Light sour cream (optional)

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Steps

  1. Mix all salsa ingredients in a bowl. Add salt to taste. Set aside.

  2. In a large pan over medium heat, sauté onion and garlic in oil for about 10 minutes.

  3. Add beef and cook meat (or veggie ground round), using a wooden spoon to break up clumps, until cooked through. Add cumin and cook 1 more minute, stirring.

  4. Add remaining ingredients and continue cooking until liquid has completely evaporated. Add several grinds of pepper and a pinch of salt. Set aside in a heated dish.

  5. Place beef and chickpea mixture in the middle of the table with fillings. Spoon mixture into taco shells. Top with cranberry salsa and other toppings as desired.

Recommendations

To make this recipe 100% vegan, just replace the cheese with grated vegan cheese and the sour cream with plain vegan yogurt. That’s it – easy and delicious!

 

 

Une filiale de Fruit d'or

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