A different take on Mexican tacos! This version with chicory and a tempeh and hazelnut filling is delicious and healthy.

​Preparation 15 min | Preparation 20 min | Total 35 min

Ingredients

Ingredients for 4 people

This is what you need for the tacos:

• 500 g chicory
• 400g tempeh
• 120g hazelnuts (whole)
• 230g chopped tomatoes (small tin)
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tbsp maple syrup
• 1 EL Ahornsirup
• 200 ml stock
• Pepper and salt
• 2 tbsp frying oil

For the pico de gallo

• 600 g tomatoes
• 1 onion (small)
• Juice of half a lime
• 1 bunch coriander
• Salt
  

How to make it 

Pico de Gallo (typical Mexican salsa)

1. Remove the stalk from the tomatoes, cut the tomatoes into small cubes and drain in a sieve for 10 minutes.
2. Pluck the coriander leaves and chop finely, peel the onion and chop finely. 
3. Mix the drained tomatoes with the onion and coriander, squeeze half a lime, season with salt and set aside. 

Tacos

1. Coarsely chop the hazelnuts in the food processor, crumble the tempeh by hand. 
   Heat the oil in a frying pan, add the tempeh and nuts and fry for 5 minutes.
2. Deglaze with the stock, add the chopped tomatoes, spices and maple syrup, season with salt and pepper and simmer over a low heat for 10 minutes, stirring occasionally, until all the liquid has evaporated. 
3. Remove the taco filling from the heat and leave to cool for 5 minutes. 
4. Cut away the stalk of the chicory and remove the large leaves from the cob one by one. 
5. Fill the chicory leaf with the tempeh-harell nut taco mixture, top with some pico de gallo and enjoy.

Tipp! If you like it spicy, you can add some chilli sauce to the pan with the tomatoes.