Here's an unusual yet great taco recipe we want to try out. It includes the construction of tortilla from grated zucchini / zucchini and filling with creamy and crispy yoghurt, cucumber and potato salad. Think of it as a light and summer take tacos that will probably lead taco conservatives but will make others happy. Because another way to eat taco is not bad.
Turquoise tortillas are a recipe we have been doing in recent months, using eggs, almond flour and parmesan to bind them together. For the first time we saw this idea floating on various Pinterest tables. If you have made our vegetables, this is a thinner version that is more elastic (mainly due to cheese) and therefore works nicely like a soft shell tortilla or wrap.
Creamy yogurt salad is our version of a Danish salad (sommersalat). It is traditionally made with smoked fresh cheese, creme fraiche, radishes, cucumber and chives and is a classic summer dish, served on a smørrebrød or in a sandwich. We have upgraded the traditional version with strawberry, apples, dill, parsley and cooked potatoes and is really a wonderful combination of flavors and textures. Sweets and fruits are very well marked with fresh herbs and cooked potatoes in slices. It is very difficult to come up with smoked fresh cheese if you live outside of Denmark, so our version is full of fat yogurt, lemon juice and dill. If you find smoked fresh cheese you should definitely replace half of the yogurt with it in this recipe.
In fact, we are writing this from Denmark, as we spend some summer weeks with our Danish family, besides smoked cheese, we will also be eating this year, the smorgorde and the chocolate mousse. Leave us a comment, if you do that, we would like to hear what you think. Happy SUMMER!
Danish summer zucchini Tacos
He does 6
2 zucchini (4 cups grated)
1 big egg
½ cup loosely packed grated Parmesan cheese
25 g / ¼ cup of almond flour
sea salt & pepper
Danish salad of summer
4 cooked new potatoes
6 small tomatoes
10 strawberries, without petioles
1 apple, core
4 dill strains
4 strains of parsley
1 teaspoon of plain yoghurt
2 tablespoons (optional)
1/2 lemon, juice
sea salt & pepper
6 crispy lettuce
6 tablespoons of cabbage alfalfa
Preheat the oven to 200 ° C and place a baking tray with the baking paper.
Lay the zucchini on the toughest side of the grater. Place on a sieve and squeeze out any excess water from the grated zucchini. Transfer to a mixing bowl and combine with a beaten egg, grated cheese, almond flour, salt and pepper. Count 60 ml / ¼ cup dip for each flatbread, place it on baking paper and use the palm of your hand to flatter them. Bake in the oven for about 20 minutes until it is golden and firm.
Cut potatoes, cucumber, radishes, tomatoes, strawberries and apples into small cubes and transfer to a mixing bowl. Chop the dill and the parsley. In another bowl, mix the dill, parsley, yogurt, maione, lemon juice, salt and pepper and add the bowl to cubes. Combine gently so that all ingredients are covered by the yogurt mix.
When the cucumos tacos / tortillas have cooled slightly, put one lettuce in each and 2 tablespoons of summer salad and a top with shoots. Serve immediately.