Tenderstem® veggie tacos

If you’re a sharer who loves nothing more than social eating with friends or family, this simple yet delicious Mexican-inspired recipe is the one for you! If feeding a crowd, double the recipe and let your guests assemble the tacos themselves.

  • Serves: 4
  • Cooking Time: 10 minutes
Tenderstem® veggie tacos
  • Tacos

    4 soft tortillas (or use crunchy tacos)
  • 300g Tenderstem®, washed and trimmed
  • ½ iceberg lettuce, shredded
  • 2 tbsp. fresh coriander, chopped
  • 200g feta cheese
  • 1-2 red chillies, sliced, deseeded, finely chopped
  • 2-4 spring or salad onions, finely chopped
  • 1 lime
  • Cashew cream (optional):

    100g cashews
  • 1 tbsp. almond milk

Ingredients

  • Tacos
    4 soft tortillas (or use crunchy tacos)
  • 300g Tenderstem®, washed and trimmed
  • ½ iceberg lettuce, shredded
  • 2 tbsp. fresh coriander, chopped
  • 200g feta cheese
  • 1-2 red chillies, sliced, deseeded, finely chopped
  • 2-4 spring or salad onions, finely chopped
  • 1 lime
  • Cashew cream (optional):
    100g cashews
  • 1 tbsp. almond milk
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Method
  • To make the cashew cream, if using, place the cashews into a bowl and cover with cold water. Leave to soak for 10 minutes, or longer if you have time. Set to one side.
  • Fold the tortillas in half and place into a baking tray ready to be filled.
  • Bring a large pan of water to the boil. Drop in the Tenderstem®. Cook for 5 minutes or until just tender, drain into a colander and set to one side.
  • Divide the iceberg lettuce between the 4 tortillas. Sprinkle over the coriander.
  • Pile the Tenderstem ™ into the tacos. Sprinkle with feta cheese, chillies and spring onions.
  • Drain the soaked cashew nuts and tip them into a high-powered blender. Add a dash of almond milk. Blend for 5 minutes or until completely smooth. Transfer into a bowl.
  • Serve the loaded tacos, with a good squeeze of lime and drizzle the cashew sauce over the top.
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All of our recipes are accredited by Juliette Kellow, registered dietitian.