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Flour soft-shell tacos with grilled corn, spiced black-eyed beans, cashew-nut cream and pineapple and chilli salsa

November 14, 2016 (Last Updated: November 13, 2018)

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Flour soft-shell tacos with grilled corn, spiced black-eyed beans, cashew-nut cream and pineapple and chilli salsa

Serves: 4

Cooking Time: 1 hour 30 mins

Ingredients

Flour soft-shell tacos
600g cake flour
5ml (1 tsp) salt
10ml (2 tsp) baking powder
45g margarine (Cardin or
Olé brands)
475ml lukewarm water
Spiced black-eyed beans
300g black-eyed beans, cooked
½ small red onion, peeled and chopped
small handful fresh coriander, chopped
½ small cucumber, chopped
juice of 1 lime
30ml (2 tbsp) olive oil
1 small red chilli, seeded and chopped
sea salt and freshly ground black pepper, to taste
Cashew-nut cream
150g raw cashew nuts
100ml water + extra, if needed
small handful fresh coriander
2,5ml (½ tsp) dried chilli flakes
squeeze lime juice
Pineapple and chilli salsa
1 small pineapple, chopped
1 red chilli, finely sliced
60ml (¼ cup) fresh coriander, chopped
juice of 2 limes
To serve
sliced avocado
grilled corn kernel
fresh micro coriander leaves (optional)

Instructions

For the tacos, combine the flour, salt and baking powder in a bowl. Add the margarine and rub into the flour until the mixture resembles breadcrumbs. Slowly add the water, while mixing. Continue to knead the dough until smooth and elastic, 5 – 10 minutes.

Divide the dough into 8 portions and roll out thinly – you can use a bowl to cut perfect circles. Add a tortilla to a hot, dry pan and cook for 1 – 2 minutes on each side. Repeat with the remaining tortillas.

For the black-eyed beans, combine all of the ingredients in a bowl, season to taste and set aside.

For the cashew-nut cream, soak the nuts in the water for 15 minutes. Add the coriander, chilli flakes and lime juice. Season to taste and blitz using a hand blender to form a smooth cream. Add more water if the mixture is too thick.

For the pineapple and chilli salsa, combine the ingredients in a bowl and season to taste.

To serve, add some of the spiced beans, cashew-nut cream, salsa, sliced avocado and grilled corn to each flour tortilla. Drizzle with extra cashew-nut cream and scatter with micro coriander, if desired.