Let me just start by making one thing clear: these tacos are far from being anything resembling authentic Mexican food. This is literally just me putting a bunch of things I like into a small tortilla to make a meal that happens to be damn tasty and it just so happens to be in the shape of a taco. These are great for the summer months as a lot of the elements of the dish can easily be made on the barbecue if you would like to, however you can also just as easily make them on a pan in the kitchen. They're super fresh and summer and so I definitely hope you give them a go!
This recipe makes 4 tacos
Ingredients: 2 vegan "chicken" schnitzels
4 small tortillas
For the salsa: 1 corncob/about 100g sweet corn
85g cherry tomatoes
2 cloves garlic
1 sprig of spring onion
1tsp lemon juice
1/2tsp chili flakes
1/2tsp dried coriander
Salt to taste
Method: Either cook your corncob on the barbeque, or trim off the corn and cook it in a pan until charred. Roughly chop some cherry tomatoes, mince some garlic and finely slice the spring onion. Toss the corn, tomatoes, garlic, spring onion together in a bowl with lemon juice, chili flakes, dried coriander and salt and you're done.
70g cabbage (whichever colour you prefer)
55g vegan mayo
1tbsp granulated sugar
1tbsp apple cider vinegar
A good pinch of salt
Slice the carrot into ribbons, you can use a peeler to do this or finely chop it into small sticks with a knife. Shred the cabbage. Toss the carrot and cabbage together in a bowl and add the rest of the ingredients. Toss to combine and leave in the fridge until serving.
Assembly: Either cook the schnitzels on the barbecue or pan fry until golden and crispy. Heat the tortillas the same way. Slice into strips about 2cm thick. To each tortilla, add the coleslaw, followed by the strips of schnitzel and then the salsa. Enjoy!