Diet Recipe: Mexican Street Food Tacos with Quick Coriander Salsa
These are a fab lunch and only take 10 minutes if you do a spot of multi tasking and make the salsa while the beans are cooking. Instead of the corn tacos you can use wholegrain or wheat-free wraps.
Ingredients
- #For the Pink Onions#
- 1/2 medium red onion, thinly sliced
- 1 tablespoon freshly squeezed lime juice
- Pinch of flaked sea salt, such as Maldon
- #For the Beans#
- 100% mild and light olive oil spray
- ½ medium red onion, thinly sliced
- 1 heaped teaspoon ground cumin
- 1 x 400 g tin black beans or pinto beans, drained
- ½ teaspoon vegetable bouillon powder ’
- ½ mild red chilli, seeds removed, finely chopped
- Small handful fresh
- coriander, tender stalks and leaves chopped
- Pinch of flaked sea salt, such as Maldon
- Freshly ground black pepper
- #For the Salsa#
- 2 medium vine-ripened tomatoes, finely chopped
- ½ mild red chilli, seeds removed, finely chopped
- 1 tablespoon freshly squeezed lime juice
- Small handful fresh
- coriander, tender stalks and leaves chopped
- Pinch of flaked sea salt, such as Maldon
- #To Finish#
- 4 ready-made corn tacos
Instructions
- Preheat a fan oven to 180°C.
- Toss the onion with the lime juice and salt in a shallow bowl and set aside.
- Spray a non-stick frying pan lightly with olive oil and place over a medium- high heat. Add the onions and fry for 5 minutes until softened and turning golden.
- Stir in the cumin and fry for 30 seconds then stir in the beans, bouillon and 75ml water. Simmer vigorously for 3-4 minutes then mash a few of the beans against the side of the pan. Stir through the red chilli and coriander and season with salt and black pepper.
- While the beans are simmering, toss the salsa ingredients together. Pop the tacos in the oven to reheat according to packet instructions.
- Drain any excess liquid off the onions and stir this into the beans.
- Fill the tacos with the warm black beans followed by the coriander salsa. Scatter over the pink onions and serve.