Tacos originate from Mexican cuisine and are considered a favourite dish of Mexicans. In fact, tacos are very popular throughout North and Central America. A taco consists of a small corn tortilla traditionally filled with meat, onions and cilantro and seasoned with fiery hot salsa and lime juice. The taco is folded only once and served half-open. Traditionally, it is eaten out of the hand.
Today I'm sharing my recipe for absolutely delicious vegan and gluten-free tacos filled with chickpeas, black beans and salsa roja - a red sauce made with tomatoes, jalapeño and coriander. As always, you can find out how to make your tacos low FODMAP below the recipe.
A dear friend of mine recently told me about the tacos he used to eat as a child and young adult in the USA. When he visited us afterwards, he brought us these delicious organic corn tortillas from Tlaxcalli, which are not only vegan and - judging by the ingredients - also gluten-free and low FODMAP, but are also made from locally grown corn. In the traditional method of nixtamalisation, first developed in Mesoamerica by the Aztecs and Mayans, the maize is soaked in an alkaline solution and cooked. Interestingly, this method not only makes the maize easier to process, but also increases its nutritional value and improves its flavour and aroma.
But now back to our tacos: we filled the tortillas with our homemade Salsa Roja (see recipe), chickpeas and black beans, crunchy lettuce, diced tomatoes and peppers, and fresh coriander. Topped off with the sweet and tangy taste of lime juice, the tacos were simply delicious. The great thing about tacos is that everyone can use their favourite ingredients for the filling. Use this recipe as inspiration and adapt it to your preferences.
PORTIONS: 2 (6 TACOS) | PREPARATION: 45 MIN | COOKING TIME: 10 MIN