Tacos with veal strips

Tacos with veal strips

Total: 2 hr 45 Min. | Active: 45 Min.
Nutritional value / people: 742 kcal
, Fat: 37 g
, Carbohydrate: 66 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g carrots, shaved into thin strips using a peeler
1 bunch radish, radish thinly sliced, greens set aside
1 shallot, thinly sliced
1 garlic clove, finely chopped
4 tbsp white balsamic vinegar
1 ½ tbsp sugar
½ tsp salt


1 tin chickpeas (approx. 400 g), rinsed, drained
1 bunch basil, leaves torn off
1 garlic clove
½ dl olive oil
1 lime, juice squeezed out, 1 tbsp set aside
½ tsp salt


olive oil for frying
400 g veal strips
¾ tsp salt
12 pieces taco shells
2 tbsp coriander, finely chopped
2 tbsp peppermint, finely chopped
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How it's done

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Mix the carrots with all the other ingredients up to and including the salt, cover and leave to infuse in the fridge for approx. 2 hrs.


Place the reserved radish greens in a blending cup along with the chickpeas and all the remaining ingredients, puree.


Heat the oil in a frying pan. Salt the meat, fry in batches for approx. 3 mins. per batch. Spread the hummus over the tacos, stuff with the meat and pickles. Mix the remaining pickling liquid with the herbs and reserved lime juice, drizzle over the tacos.

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