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.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, Kelly Gibney.com.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.