Did you know that tacos are traditionally made from soft bread, not those hard shells you get in supermarket taco packs? You probably did, but this information is new to me! I have recently fell in love with Warburton’s square wraps. I’ve been eating too many regular tortillas recently, and the square wraps are the perfect thickness for tacos. They remind me of the bread used in greek gyros wraps – yum!
I’ve called these everything tacos because you can (and should) put everything in them. This is the perfect way to use up leftovers!
For my everything tacos, I used two fillings, creamed corn and gujarati cabbage.
For the creamed corn, you will need:
1 chilli pepper
200ml single cream
2 tsp ground cumin
2 tsp ground coriander
500g frozen sweet corn
pinch of salt
pinch of pepper
For the Gujarati cabbage, you will need:
1 red and 1 green chilli pepper
1 cabbage, shredded
2 tbsp desiccated coconut
1 tbsp ground almonds
1 tspn mustard
Optional: Hot sauce for dressing
Step 1: To make the creamed, corn, begin by taking the sweetcorn out of the freezer to defrost. Then chop the potato into cubes and boil in a pan of water. Whilst the potato is softening, fry up the onion and the chilli pepper.
Step 2: When the potatos have boiled and the onion has softened, put the potatos in the pan with the onion and fry for a couple of minutes. Then add the sweetcorn, cream, and seasoning and leave to simmer for five minutes. Then your creamed corn is done!
Step 3: To make your gujarati cabbage, chop up the cabbage, and fry this in a little oil with the chillis for about fifteen minutes. When the cabbage has softened, stir in the mustard and the rest of the dry ingredients and leave this to fry for another five minutes. Lastly, squeeze in the lemon and stir.
To serve, warm up a couple of the sqaure wraps, and spoon in the creamed corn and gujarati cabbage. If, like me, you like to eat a lot of chilli, then add some hot sauce! Try to eat these without spilling any on yourself… it’s a challenge! The great thing about everything tacos is that you can freeze the fillings and save them for a day when you don’t have time to cook. Although the ingredients list looks long, you can cook these with just the basics, or you can improvise with whatever you have in your kitchen.