Danish Summer Tacos

Right here is an unconventional however but nice taco recipe that we wish you to attempt. It consists of making tortillas from grated zucchini/courgette and filling them with a creamy and crunchy yogurt, cucumber and potato salad. Consider it as a light-weight and summery tackle tacos that most likely will drive taco conservatives mad however make the remainder of us glad. As a result of yet one more strategy to eat taco shouldn’t be a foul factor.

The zucchini tortillas is a recipe we now have been making for the previous couple of months, utilizing egg, almond flour and parmesan to bind them collectively. We first noticed this concept floating round on varied Pinterest boards. If in case you have been making our vegetable flatbreads, this can be a thinner model that’s rather more elastic (primarily due to the cheese) and due to this fact works nice as a mushy tortilla shell or flatbread.

The creamy yogurt salad is our model of a Danish summer time salad (sommersalat). It’s historically made on smoked contemporary cheese, creme fraiche, radishes, cucumber and chives and it’s a basic summer time dish, served on prime of a smørrebrød or inside a sandwich. We’ve got upgraded the normal model with strawberry, apple, dill, parsley and cooked potatoes and it’s really a pleasant mixture of flavors and textures. The candy and fruity notes works very effectively with the contemporary herbs and cooked sliced potatoes. It’s fairly tough to come back by smoked contemporary cheese when you reside outdoors of Denmark so our model as a substitute has full fats yogurt, lemon juice and dill. When you do discover smoked contemporary cheese you must positively change half of the yogurt with it in this recipe.

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We are literally penning this from Denmark as we’re spending a number of summer time weeks with our Danish household so aside from smoked cheese, we may also be feasting on rødgrød med fløde, smørrebrød and pålægschokolade. Blissful summer time!

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Danish Summer season Zucchini Tacos
Makes 6

Zucchini Tortillas
2 zucchini (four cups grated)

1 giant egg
½ cup loosely packed grated parmesan cheese
25 g / ¼ cup almond flour
sea salt & pepper

Danish summer time salad
four cooked new potatoes
half cucumber
four radishes
6 small tomatoes
10 strawberries, pitted
1 apple, cored
four stems dill
four stems parsley
1 cup thick plain yogurt
half lemon, juice
sea salt & pepper

For assembling
6 crispy lettuce
6 tbsp alfalfa sprouts

Preheat the oven to 200°C and line a baking tray with baking paper.
Grate the zucchini on the roughest facet of a field grater. Place in a sieve and squeeze out any extra water from the grated zucchini. Switch to a mixing bowl and mix with a whisked egg, grated cheese, almond flour, salt and pepper. Measure out 60 ml / ¼ cup of batter for every flatbread, place on the baking paper and use the palm of your hand to form them into flat discs. Bake within the oven for about 20 minutes till golden and agency.

Lower potatoes, cucumber, radishes, tomatoes, strawberries and apple into small cubes and switch to a mixing bowl. Finely chop dill and parsley. In one other bowl stir collectively dill, parsley, yogurt, lemon juice, salt and pepper and add to the cubed ingredient bowl. Gently mix so all substances are coated within the herby yogurt combination.

When the zucchini tacos/tortillas have cooled barely, place a lettuce in every and a pair of spoonfuls of summer time salad and prime with sprouts. Serve instantly.

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