for 4 person

Sweet potato puree

500 g	sweet potatoes
½ tbsp	lime juice
1 tbsp	olive oil
½ tsp	salt
a little	pepper

Red cabbage

2 dl	white wine vinegar
1 dl	water
1 tsp	sugar
½ tsp	salt
5	peppercorns
1	star anise
150 g	red cabbage, shredded

Prawn tacos

1 tbsp	olive oil
200 g	shelled, raw prawns
¼ tsp	salt
¼ tsp	chilli flakes
4	corn tortillas (e.g. white corn tortillas)
20 g	lambs' lettuce
½ tbsp	salted peanuts, coarsely chopped

Beef fillet tacos

1 tbsp	olive oil
2	beef fillet medallions (each approx. 150 g)
¼ tsp	salt
a little	chilli flakes
4	corn tortillas (e.g. white corn tortillas)
20 g	lambs' lettuce
½ tbsp	salted peanuts, coarsely chopped

Mushroom & feta tacos

1 tbsp	olive oil
300 g	king oyster mushrooms, sliced
¼ tsp	salt
a little	chilli flakes
4	corn tortillas (e.g. white corn tortillas)
100 g	feta, crumbled
20 g	lambs' lettuce
½ tbsp	salted peanuts, coarsely chopped

How it's done

Sweet potato puree

Place the sweet potatoes on a baking tray lined with baking paper.

Bake for approx. 1 hr. in the lower half of an oven preheated to 200 °C until very soft.

Peel the sweet potatoes, mash with a fork. Stir in the lime juice and oil, season.

Red cabbage

Pour the vinegar and water into a pan along with all the other ingredients up to and including the star anise, bring to the boil. Add the red cabbage, simmer for approx. 2 mins., allow to cool slightly in the liquid.

Prawn tacos

Heat the oil in a non-stick frying pan. Fry the prawns for approx. 2 mins. on each side, season. Heat the tortillas according to the packet instructions. Spread the sweet potato puree over the tortillas, add the red cabbage, prawns and lamb's lettuce. Sprinkle the nuts on top.

Beef fillet tacos

Heat the oil in a non-stick frying pan. Fry the medallions for approx. 2 mins. on each side, season, leave to rest for approx. 5 mins., carve. Heat the tortillas according to the packet instructions. Spread the sweet potato puree over the tortillas, add the meat, red cabbage and lamb's lettuce. Sprinkle the nuts on top.

Mushroom & feta tacos

Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 2 mins. on each side, season. Heat the tortillas according to the packet instructions. Spread the sweet potato puree over the tortillas, add the red cabbage, mushrooms, feta and lamb's lettuce. Sprinkle the nuts on top.

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