Tacos with summer vegetables and peach sauce

vegetable dishes summer
Total: 45 min. | Active: 45 min.
vegan, lactose-free, gluten-free, healthy and balanced

I love to fill my tacos with seasonal products, which changes the classic flavours. That's why I suggest using delicious summer vegetables and juicy summer fruits to create a sweet and savoury, fresh culinary combination. This 100% plant-based and very colourful recipe will give you plenty of vitamins and sunshine!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 person

Pea dip
200 g peas
  water, boiling
½ dl rice drink
½  lemon, the whole juice
3 sprig peppermint
a little  salt and pepper to taste
Peach sauce
2  peaches, cut into cubes
1  tomato, cut into cubes
1  onion, finely chopped
5 sprig basil, finely chopped
½  lime, the whole juice
1 tsp maple syrup
  salt and pepper to taste
Vegetables
1 tbsp olive oil
2  bell pepper, cut into strips
200 g courgettes, in slices
  salt and pepper to taste
To serve
6  corn tortillas (gluten-free)
100 g cherry tomatoes, quartered
50 g pickled onions (borettane) , cut in half

How it's done

Pea dip

Blanch the peas in boiling water for approx. 2 mins., drain, rinse with cold water. Put the peas in a blender, add the rice milk and all the other ingredients up to and including the pepper, purée.

Peach sauce

In a bowl, mix the peach with all the other ingredients up to and including the pepper, cover and chill.

Vegetables

Heat the oil in a non-stick frying pan. Fry the pepper and courgette for approx. 10 mins., stirring occasionally, then season.

To serve

Heat up the tortillas according to the packet instructions, place on a plate. Spread 1 tsp of pea dip on each one. Scatter over the vegetables, cherry tomatoes, and onions. Drizzle over the peach sauce.

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