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INGREDIENTS

  • 12 pcs corn tortillas
  • 2 pcs ripe avocado
  • 1/2 red cabbage
  • 250 g cherry tomatoes
  • 60 g arugula
  • 4 large cloves garlic
  • 1 fresh chili pepper
  • 3 tablespoons olive oil
  • Juice of 1/2 lime
  • 1 handful fresh coriander
  • Freshly ground black pepper
  • Salt

INGREDIENTS FOR MAYONNAISE

  • 2 egg yolks
  • 150 ml sunflower oil
  • 1 tablespoon lime juice
  • 1 teaspoon French mustard
  • Salt

INSTRUCTIONS

  • 1
    Preheat the oven to 150 degrees Celsius - top and bottom heat. Bake the corn tortillas for approximately 25 minutes.
  • 2
    Meanwhile, prepare the taco filling and mayonnaise. In a bowl, mix the egg yolks, mustard, salt, and lime juice. Using a whisk, start beating the egg yolks on high speed and gradually pour in the oil in a thin stream. Whisk for approximately 10 minutes until it reaches a mayonnaise consistency. Refrigerate to chill.
  • 3
    In 2 tablespoons of olive oil, sauté the sliced chili pepper, add the sliced garlic, and let it turn golden. Add the halved tomatoes, half of the coriander, season with salt, and quickly sauté for several minutes until the tomatoes are soft.
  • 4
    Shred the cabbage into smaller pieces. Sauté in 1 tablespoon of olive oil, season with salt and pepper, and mix in the lime juice. Sauté for approximately 5 minutes and set aside.
  • 5
    Fill the crispy tortillas first with arugula, then a layer of cabbage, tomatoes, and sliced avocado. Finally, sprinkle with chopped coriander and drizzle with lime mayonnaise.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.

INGREDIENTS

INGREDIENTS FOR MAYONNAISE