for 8 pieces

BBQ sauce

½ dl	apple juice
1 ½ tbsp	tomato puree
½ tbsp	ground cane sugar
1 ½ tsp	smoked paprika
1	garlic clove, finely chopped
½ tsp	salt

Chicken tacos

1 tbsp	olive oil
250 g	chicken breasts
½ tsp	salt
4	taco shells
¼ bunch	coriander, leaves torn off
1	organic lime, thinly sliced

Salmon tacos

100 g	crème fraîche
1 tbsp	honey mustard
¼ tsp	salt
a little	pepper
4	taco shells
120 g	Irish smoked salmon in slices
1 bunch	radish, thinly sliced
2 sprig	dill, torn into pieces

Salsa

½ tbsp	olive oil
1	red onion, finely chopped
1	garlic clove, squeezed
2 tbsp	apple vinegar
100 g	tomatoes, cut into cubes
¾ tsp	ground cumin
¼ tsp	salt

Veggie tacos

1 tbsp	olive oil
140 g	pineapple slices, cut in half
½ tbsp	ground cane sugar
100 g	crème fraîche
4	taco shells
2 sprig	coriander, leaves torn off

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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