INGREDIENTS
- 4–6 good-quality, shop-bought taco shells or tortillas
FOR THE SLAW
- ½ red cabbage
- 1 red apple, cut in half and cored
- 1 tablespoon maple syrup
- 1 tablespoon capers, chopped
- 1 tablespoon wasabi paste
- 2 tablespoons apple cider vinegar
FOR THE WALNUT MINCE
- 150 g (5 oz / ¾ cup) quinoa
- 1 red onion, sliced
- 2 garlic cloves, peeled and sliced
- olive oil, for frying
- 220 g (8 oz / 1 cup) walnuts, chopped
- 1 tablespoon fajita spice mix or taco spice
- 1 tablespoon tomato purée (paste)
- salt and pepper, to taste
TO SERVE
- cherry tomatoes (optional)
- coriander (cilantro)
- dollop of Cashew Yoghurt, or any plant yoghurt
- lime wedges
METHOD
Preheat the oven to 200°C (400°F/Gas 6).
Cook the quinoa following the packet instructions and set aside.
SLAW
Start the slaw. Thinly slice the red cabbage and apple on a mandolin or grater and add to a bowl. Add the rest of the ingredients and some seasoning, then give it a good mix and massage with your hands. Set aside.
WALNUT MINCE
In a hot pan, add the red onion and garlic and fry in the olive oil until the onions are soft, about 5 minutes.
Add the chopped walnuts, quinoa, spices and tomato purée and cook for another 10 minutes over a medium heat until all the ingredients are well incorporated.
Once the mince is done, pop the tacos or tortillas into the oven for 5 minutes. Put the warmed tacos or tortillas on a serving plate and load up with slaw, mince, optional cherry tomatoes, coriander, yoghurt and lime wedges for squeezing over.
This dish is the nuts – so good, so satisfying, and both the slaw and mince can be made ahead and just put together before serving.