Tenderstem ® Tacos with Feta, Chilli and Cashew Cream
Tenderstem ® Tacos with Feta, Chilli and Cashew Cream
- 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.
