Mexican food is one of the easiest (and most delicious) ways to eat during Summer. These dairy-free tacos have loads of glorious fresh flavour.
8 soft corn tortillas (I love the Tio Pablo brand)
2 x 390 grams can black beans in sauce or favourite chilli beans (choose a low sugar variety)
1 ripe avocado, peeled and thinly sliced
½ small red onion, finely diced
large handful fresh coriander leaves
8–10 cherry tomatoes, cut into quarters
dried chilli flakes (optional)
½ cup macadamia nuts
¼ cup water
1 teaspoon apple cider vinegar
1 small garlic clove - finely diced
sea salt and cracked black pepper
corn chips (if desired)
Assemble these delicious tacos for your guests or simply place the ingredients in the middle of the table and let everyone construct their own.
Use a powerful hand blender or a high speed blender to blitz the macadamia cream ingredients until silky smooth. Season generously.
Cook tortillas according to packet instructions. I run each tortilla under water, just before I put them in a hot, dry pan and cook for 30–40 seconds on each side. Heat black beans.
To assemble: Place a dollop of black beans on a tortilla.
Top with a spoonful of macadamia cream and a little of each of the fresh ingredients.
Sprinkle with dried chilli flakes if desired. Serve immediately with some corn chips alongside.
Leftover macadamia cream can be stored in an airtight container in the fridge for up to 3 days.