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Get your guests talking with this quick and easy plant-based recipe for Taco Tuesday

Make the most flavourful 100% plant-based Tacos using Fry’s Golden Crumbed Schnitzels.

Make the most flavourful 100% plant-based Tacos using Fry’s Golden Crumbed Schnitzels.

Published Feb 9, 2022


Who said plant-based meals are bland and boring?

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Switch things up with our tantalizing recipe that will change your reputation in the kitchen forever. Pair our lovely Tacos with ice cold drinks and never-ending laughs.

Here’s how you make the most flavourful 100% plant-based Tacos using Fry’s Golden Crumbed Schnitzels. Let's get this started:


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2 C (500 ml) boiling water

150 g raw cashews

½ C (125 ml) water

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½ tsp (2,5 ml) garlic powder

½ tsp (2,5 ml) smoked paprika

Zest and juice of 1 lime

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1-2 Tbsp (15-30 ml) Tabasco® Chipotle (optional)

Salt and pepper to taste

Tacos & Chicken Style Fillets

Olive oil

2 corn cobs, charred

½ C (125 ml) shredded red cabbage

½ C (125 ml) shredded Cos lettuce

100 g baby tomatoes, quartered

1 x 410 g tin black beans, drained

1 large avocado, diced

2 spring onions, thinly sliced

8 soft corn tacos

Golden Crumbed Schnitzels, cooked according to the package instructions

Small bunch coriander, washed

2 limes, quartered


Dressing Cashew Cream

1: Add the cashews to a medium-sized bowl and cover with boiling water. Let them steep for 2 hours and then drain. Add the nuts and the rest of the ingredients to a food processor and blitz until smooth. If the cream is too thick then loosen with a tablespoon or two of water. Season to taste then cover and place into the fridge until needed.

2: Set a griddle pan or cast-iron pan over high heat. Brush the corn with a little olive oil then griddles for a few minutes on each side until nicely charred. Remove from the heat; allow to cool before slicing the charred corn off the cobs.

3: Warm each taco in a dry frying pan; stack them in a pot, sealing with a lid after each addition, to keep them warm and soft.

4: To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s schnitzel to each taco and drizzle with chipotle cashew cream. Finish with a sprinkling of sliced spring onions, some coriander and a squeeze of fresh lime.

For more mouth-watering recipes, visit the Fry’s website and for like-minded plant-based enthusiasts check out the We Love Plants Facebook group.

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