Читать книгу Mexicana!: For the Love of Tacos, Nachos and All Things Fiesta - Esther Clark - Страница 8

THRIFTY TACOS WITH CANNED PINEAPPLE SALSA

When there’s not much in the house except some dusty cans in the back of the cupboard and a few leftover bits and pieces in the fridge, it’s easy to lose inspiration, but a soft taco topped with something tasty from a tin is a seriously yummy option. Top with any tail-ends of cheese from the fridge and a dollop of natural yoghurt, and feel free to swap any of the salad ingredients with whatever you have to hand.

SERVES 4

PREP: 20 MINUTES

COOK: 20 MINUTES

2 tbsp olive oil

1 large red onion, finely sliced

1 red or yellow (bell) pepper, deseeded and sliced

2 tsp sweet smoked paprika

1 tsp hot paprika or medium chilli powder

1 tsp ground coriander

2 fat garlic cloves, finely grated

3 x 400g cans mixed beans, drained and rinsed

2 large tomatoes, deseeded and chopped

8 x 20cm (8in) soft corn tortillas

3 Baby Gem lettuces, shredded

1 bunch of spring onions (scallions), sliced

150g (5oz) cherry tomatoes, halved

150g (5oz) Gouda or Cheddar, grated

120g (4½oz/½ cup) natural yoghurt

Salt and black pepper

Chilli sauce, to serve

CANNED PINEAPPLE SALSA

6 canned pineapple rings, drained and cut into chunks

1 heaped tsp chilli flakes

½ small red onion, very finely chopped

1 small handful of coriander (cilantro), finely chopped

1. Heat the olive oil in a non-stick frying pan (skillet) over a medium heat. Add the onion and pepper with a pinch of salt and fry for 10–12 minutes or until beginning to soften. Stir through the paprika (sweet and hot) and coriander, along with the garlic, and cook for 1 minute. Stir through the beans and tomatoes and cook for another 5 minutes. Season to taste with salt and pepper.

2. In a small bowl, combine the pineapple chunks with the chilli flakes, onion and coriander. Toss together the lettuce, spring onions and cherry tomatoes in a serving bowl.

3. Warm the tortillas through in a small dry frying pan over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Take these to the table, along with the warm beans, pineapple salsa, salad bowl, grated cheese, yoghurt and chilli sauce, and let everyone assemble their own tacos with anything they fancy!