Smash Mexican Taco
Smash Mexican Taco
Ingredients
For the Filling
- 100 grams boiled rajma
- 70-80 grams tofu
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon jeera powder
- salt, to taste
- 1 teaspoon Schezwan chutney
For the Tortilla
- 1 whole wheat tortilla or chapati
- 1 teaspoon oil, for cooking
For the Yogurt Sauce
- 2-3 tablespoons Greek yogurt
- 1 tablespoon chilli sauce
For the Salsa
- 2-3 tablespoons tomato, finely chopped
- 1 handful fresh coriander
- 1 tablespoon lemon juice
- 1/2 tablespoon ketchup, optional
- salt, to taste
Instructions
- 1
In a bowl, combine the boiled rajma and tofu. Add the red chilli powder, black pepper, jeera powder, salt to taste, and Schezwan chutney. Mash all the ingredients together until well combined and a crumbly texture is achieved.
⏱️ 5 min
- 2
Place a whole wheat tortilla or chapati on a pan and cook it slightly on one side. Flip the tortilla.
⏱️ 2 min
- 3
Evenly spread the prepared rajma-tofu mixture over the cooked side of the tortilla. Drizzle a little oil over the mixture. Cook until both sides of the tortilla are golden and slightly crispy. You may need to flip the tortilla again to cook the filling side directly on the pan, pressing it down with a spatula.
⏱️ 5 min
- 4
While the tortilla is cooking, prepare the yogurt sauce. In a small bowl, mix the Greek yogurt and chilli sauce until a quick creamy sauce is formed.
⏱️ 2 min
- 5
In another bowl, prepare the salsa. Combine the finely chopped tomato, fresh coriander, lemon juice, optional ketchup, and salt to taste. Mix well.
⏱️ 3 min
- 6
Once the tortilla with the filling is cooked, transfer it to a serving board. Layer the prepared yogurt sauce and then the salsa over the rajma-tofu mixture on the tortilla.
⏱️ 1 min
- 7
Fold the tortilla in half, cut it in half, and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smash Mexican Taco
For the Filling
- 100 grams boiled rajma
- 70-80 grams tofu
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon jeera powder
- salt, to taste
- 1 teaspoon Schezwan chutney
For the Tortilla
- 1 whole wheat tortilla or chapati
- 1 teaspoon oil, for cooking
For the Yogurt Sauce
- 2-3 tablespoons Greek yogurt
- 1 tablespoon chilli sauce
For the Salsa
- 2-3 tablespoons tomato, finely chopped
- 1 handful fresh coriander
- 1 tablespoon lemon juice
- 1/2 tablespoon ketchup, optional
- salt, to taste
Instructions
- 1
In a bowl, combine the boiled rajma and tofu. Add the red chilli powder, black pepper, jeera powder, salt to taste, and Schezwan chutney. Mash all the ingredients together until well combined and a crumbly texture is achieved.
⏱️ 5 min - 2
Place a whole wheat tortilla or chapati on a pan and cook it slightly on one side. Flip the tortilla.
⏱️ 2 min - 3
Evenly spread the prepared rajma-tofu mixture over the cooked side of the tortilla. Drizzle a little oil over the mixture. Cook until both sides of the tortilla are golden and slightly crispy. You may need to flip the tortilla again to cook the filling side directly on the pan, pressing it down with a spatula.
⏱️ 5 min - 4
While the tortilla is cooking, prepare the yogurt sauce. In a small bowl, mix the Greek yogurt and chilli sauce until a quick creamy sauce is formed.
⏱️ 2 min - 5
In another bowl, prepare the salsa. Combine the finely chopped tomato, fresh coriander, lemon juice, optional ketchup, and salt to taste. Mix well.
⏱️ 3 min - 6
Once the tortilla with the filling is cooked, transfer it to a serving board. Layer the prepared yogurt sauce and then the salsa over the rajma-tofu mixture on the tortilla.
⏱️ 1 min - 7
Fold the tortilla in half, cut it in half, and serve hot.
⏱️ 1 min