Corn Tacos with Coconut Lime Rice and Minced Meat
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g rice, (jasmine)
- 200 ml coconut milk
- 200 ml vegetable stock
- 1 lime (s), organic
- 6 stalks coriander
- 60 g cashew nuts, roasted and salted
- 200 g tomato (s)
- 600 g minced meat, mixed
- salt and pepper
- Cayenne pepper
- 16 tacos (corn taco shells)
- 150 g crème fraîche
- Vegetable oil, for frying
Print Recipe
Pin Recipe Instructions
- Put rice, coconut milk and stock in a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid closed. Wash and dry the lime and coriander. Finely grate the peel of the lime and squeeze out the juice. Chop the coriander. Roughly chop the cashew nuts as well. Stir everything into the rice.
- Roughly dice tomatoes.
- Heat some oil in a pan. Fry the minced meat in it over high heat until crumbly. Season with salt, pepper and cayenne pepper.
- Fill the taco shells with rice, tomatoes and the minced meat, add a dollop of crème fraîche.
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