Taco dough: 1 courgette, grated 100 g Pecorino, grated 1 tbsp Seeberger linseed salt & pepper 2 eggs
Guacamole: 1 avocado 1 lime, juice thereof ½ red onion, finely chopped 1 small clove of garlic, pressed salt as desired: some fresh coriander
Salsa: 2 large tomatoes, finely chopped 1 lime, juice thereof ½ red onion, finely chopped 125 g kidney beans
other: 3 tbsp Seeberger roasted cashews Mango, Juliennes or finely chopped fresh coriander salt pepper
Mix all the taco dough ingredients together in a bowl.
Place one large ladle of the dough on each baking tray lined with baking paper and spread to create a small flat cake. Place the flat cakes on the baking tray about 2 cm apart so that they do not stick together after baking.
Bake at 180 degrees circulating air for approx. 15-20 minutes until crispy. Remove the tray from the oven and let the flat cakes cool down on it. Lauwarm the flat cakes can be detached better from the baking paper.
While the tacos are baking in the oven, prepare guacamole and salsa with the above ingredients.
Wash and chop the coriander and cut the mango pulp into fine strips.
Fill the tacos with the ingredients. A basket lined with baking paper is best, here you can add a side dish (e.g. baked potatoes or vegetables).
Seeberger and Epi-Food wish you a Bon Epi-tit!
Remark: Tacos are the dough dumplings in uncoated condition. The finished dish, the filled tacos are called tortillas.