Homemade Tacos
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 5 minutes
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Difficulty Level: Moderate
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Wheat flour chapattis
Sweet potatoes
Iceberg lettuce
Tomatoes
Keya Classic All Purpose Seasoning
Sour cream
Avocado
Onion
Paprika
Fresh Parsley
About Homemade Tacos
Table of Contents
These taco shells are made with wheat flour chapattis – healthy too tasty too
Read More- Whole wheat flour chapattis 4
- Medium sweet potatoes, halved and baked with olive oil 2 to 3
- Iceberg lettuce, shredded ¾ cup
- Medium tomatoes, sliced 2
Step 1. To make avocado salsa, halve avocado, remove seed and spoon out the flesh and put into a bowl.
Step 2. Add lemon juice and mix well. Add tomatoes, onion, salt and paprika and mix well. Add parsley and mix well. Chill it in the refrigerator.
Read MoreIngredients
- Whole wheat flour chapattis 4
- Medium sweet potatoes, halved and baked with olive oil 2 to 3
- Iceberg lettuce, shredded ¾ cup
- Medium tomatoes, sliced 2
- Keya Classic All Purpose Seasoning 2 tsps
- Sour cream 4 tsps
- Fresh parsley, chopped to garnish
- Lemon wedges to serve
- Avocado salsa
- Medium avocado 1
- Lemon juice 1 tsp
- Medium tomatoes, seeded and finely chopped 2
- Medium onion, finely chopped 1
- Salt to taste
- Paprika ½ tsp
- Fresh parsley, chopped 2 tsps
How to Make Homemade Tacos (Stepwise Photos)
Method
- To make avocado salsa, halve avocado, remove seed and spoon out the flesh and put into a bowl.
- Add lemon juice and mix well. Add tomatoes, onion, salt and paprika and mix well. Add parsley and mix well. Chill it in the refrigerator.
- Heat chapattis on a non-stick tawa till crisp. Remove from heat and put on a worktop. Place a rolling pin in the centre and shape them immediately into tacos.
- Peel sweet potatoes and slice thinly.
- Spread some lettuce in each taco shells. Top with some sweet potato slices, some tomato slices and sprinkle ½ tsp Keya Classic All Purpose Seasoning over them. Top with some avocado salsa and 1 tsp sour cream. Garnish with chopped parsley.
- Arrange them on a serving platter and serve immediately with lemon wedges.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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