Ingredients
Hint:
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
kochen@bettybossi.ch
BBQ sauce
Chicken tacos
Salmon tacos
Salsa
Veggie tacos
How it's done
BBQ sauce
Place the apple juice in a bowl along with all the other ingredients up to and including the salt, beat with a whisk.
Chicken tacos
Heat the oil in a non-stick frying pan. Salt the chicken and add to the pan, reduce the heat, fry for approx. 4 mins. on each side. Remove, pull apart using two forks, add to the BBQ sauce, mix, and arrange in the taco shells. Garnish with the coriander and lime wedges.
Salmon tacos
Mix the crème fraîche and mustard, season, and distribute in the taco shells. Arrange the salmon and radishes on top, sprinkle with dill.
Salsa
Heat the oil in a pan, add the onion and garlic, sauté for approx. 5 mins. Add the apple cider vinegar, stir and cook for approx. 1 min. Remove the pan from the heat, mix in the tomatoes, season, and set aside.
Veggie tacos
Heat the oil in a frying pan. Add the pineapple, fry for approx. 2 mins. on each side. Sprinkle with sugar, turn, continue frying until the sugar caramelizes. Spread the crème fraîche inside the taco shells. Plate up the pineapple with the tomato salsa on top, sprinkle with the coriander.
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