Deceptively authentic: what at first glance looks like chicken is in fact a vegetarian alternative to meat that is produced from pea protein. This meat substitute is convincing not only visually but also in terms of taste – and the marinade makes it particularly delicious. As all the components for the tacos can be prepared in advance, this is a perfect dish to make when inviting friends over for a summer taco party.
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:
Betty Bossi Koch-Center
Corn and cucumber salsa
How it's done
Heat the oil in a pan. Add the garlic and all the other ingredients up to and including the harissa, sauté briefly. Remove the pan from the heat, add the pineapple juice and vinegar, puree. Brush the planted chicken with the marinade, cover and leave to marinate in the fridge for at least 3 hrs. (ideally overnight).
Corn and cucumber salsa
Mix the corn with the cucumber, turmeric, lime juice and salt, cover and set aside.
Heat the oil in a non-stick frying pan, fry the planted chicken for approx. 1 min. while stirring, remove from the pan. Heat the tortillas according to the package instructions, fill with yoghurt, planted chicken, salsa, pimientos, onion and coriander. Serve with the lime.
|Tip:||Fast onion pickles: Mix 100 ml water, 50 ml apple or white wine vinegar, 2 tbsp. sugar and ½ tsp. salt. Add a red onion cut into strips, cover and infuse for at least 1 hour.|
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