Jain Taco | Sanjeev Kapoor Khazana

Crisp taco shells filled with fresh lettuce, spicy Mexican tomato sauce, red kidney beans, bell peppers, sour cream and processed cheese. All these delicious things together make sure you don’t miss out any flavours just because of the no onion and garlic rule.


JAIN TACO

Ingredients

4-6 taco shells
½ cup tomato puree
5-6 basil leaves
2 teaspoons dried oregano
1 teaspoon red chilli flakes
Salt to taste
1 tablespoon tomato ketchup
2 tablespoons olive oil
2-3 fresh oregano
1 tablespoon finely chopped celery
1 medium tomato, finely chopped
Crushed black peppercorns to taste
½ cup cooked red kidney beans
1 teaspoon red chilli powder
1 tablespoon Mexican sauce
Shredded iceberg lettuce for topping
Shredded purple cabbage for topping
Sour cream for topping
½ medium red bell pepper, sliced
½ medium yellow bell pepper, sliced
½ medium green capsicum, sliced
Grated processed cheese for topping

Method

1. To prepare salsa sauce, heat tomato puree in a non-stick pan.
2. Roughly chop basil leaves and add to pan. Add 1 teaspoon dried oregano, chilli flakes and salt, mix and cook for a minute. Add tomato ketchup and 1 tablespoon olive oil, mix and cook for a minute. Add fresh torn oregano, mix and cook for 2-3 minutes. Remove from heat and transfer in a bowl.
3. To prepare red kidney bean filling, heat remaining olive oil in a non-stick pan. Add celery and sauté for 30 seconds. Add tomato and sauté for a minute.
4. Add remaining dried oregano, chilli flakes, crushed peppercorns, salt and red kidney beans and mix well. Add chilli powder and mash the mixture using a masher. Add Mexican sauce, mix and cook for a minute.
5. Take each taco shell, fill in some iceberg lettuce, purple cabbage and red kidney bean filling. Top with some salsa sauce, sour cream, bell peppers, green capsicum and grated cheese.

Preparation Time: 12-15 minutes
Cooking Time: 20-25 minutes

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Cuisine - Fusion

Course - starter

Dish - starter