RED HOT CHILI TACOS
Who said tacos have to contain meat? These red hot chilli tacos put a Mexican-inspired twist on baghrir – a speciality of Maghreb cuisine with a spongy texture full of tiny holes – to create a unique, light and very tasty vegetable taco.
Prepare the sauce. Wash the coriander, separate the leaves from the thicker stalks and chop finely. In a bowl, mix the mayonnaise with the Sriracha sauce until you have a smooth, creamy mixture. Add the coriander and stir well. Keep the sauce chilled until you’re ready to assemble the tacos.
Chop the vegetables. Wash the courgette and cut it into thin julienne strips. To achieve a more even texture, avoid using the central part containing the seeds. Cut the pepper in half, remove the seeds and cut it into thin strips as well. Finally, rinse the bean sprouts and drain them thoroughly to remove any excess water.
Sauté the filling. Heat the sesame oil in a wok or large frying pan over a high heat. Add the pepper first and sauté for about two minutes. Then add the courgette and continue cooking for another two minutes. Finally, add the bean sprouts, mix all the ingredients together and cook briefly. The aim is for the vegetables to be cooked through but still retain some firmness and a slight crunch.
Warm the baghrirs. If the baghrirs are frozen, defrost them first. To make them more pliable and easier to roll up, you can warm them for about 30 seconds in the microwave at 600 W.
Assemble the tacos. Place a baghrir on a work surface and add a tablespoon of the mayonnaise and sriracha sauce. Spread a portion of the sautéed vegetables on top, taking care not to overfill it so that you can roll it up easily. Fold and roll the baghrir carefully to shape it into a taco. You can secure each end with a small skewer to keep it closed.
Serve immediately. Repeat the process with the remaining baghrirs and filling. Serve the tacos straight away to enjoy the contrast between the warm pastry, the vegetables and the spicy sauce.
Tips for making these red hot chilli tacos
To ensure the vegetables retain a pleasant texture, it is important to cook them over a high heat for a short time. This way, they are quickly stir-fried without becoming mushy.
The amount of Sriracha can be adjusted to taste. If you prefer a milder flavour, reduce the amount of chilli sauce slightly and increase the proportion of mayonnaise. For those who love a bit of a kick, you can add a little more Sriracha just before serving.
It’s also important to drain the bean sprouts thoroughly and not overfill the tacos. Tacos that are too full will be harder to roll up and may fall apart.
Fresh coriander is another ingredient that adds character to the recipe. Its aroma pairs particularly well with both the heat of the Sriracha and the sesame oil.
A different way to enjoy baghrir
These Red Hot Chilli Tacos are proof that a traditional product can be used in a completely different way. Le Monde des Crêpes baghrir forms the basis here for some original vegetarian tacos, whilst the vegetables and the mayo-Sriracha sauce add colour, freshness and a touch of heat.
A quick, fun and easy-to-make recipe, perfect for breaking out of the routine and serving up something a bit different.
