Tenderstem ® Tacos with Feta, Chilli and Cashew Cream

Tenderstem ® Tacos with Feta, Chilli and Cashew Cream

Ren Behan for Tenderstem
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4


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

For the Cashew Cream

  • 100 gram cashews
  • 1 tbsp almond milk


  • 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 time and drizzle the cashew sauce over the top.
  • If feeding a crowd, double the recipe and let your guests assemble the Tenderstem ® tacos themselves.

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