GAR­NISH

Sunday Mail - Body and Soul - - NUTRITION -

To make the fill­ing, put the wal­nuts and al­monds into a high-speed blender or food pro­ces­sor and pulse un­til bro­ken up. Add the rest of the fill­ing in­gre­di­ents and pulse un­til the toma­toes are well in­cor­po­rated and the mix­ture is meaty-look­ing. Tweak the flavours to taste (you may want more liq­uid aminos and salt) and set aside.

To make the pico de gallo, com­bine all the in­gre­di­ents in a bowl. Add more co­rian­der, gar­lic, chilli, lime juice, onion or salt, to taste.

To as­sem­ble the tacos, scoop about 1 tbs of fill­ing into the groove of a let­tuce leaf. Add a spoon­ful of pico de gallo, a cou­ple of av­o­cado slices, and a driz­zle of sour cream. Re­peat with the re­main­ing leaves.

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