Mango Tacos
Mango Tacos
Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg
Famous Mexican tacos stuffed with yogurt and served topped with tangy mango salsa.
Cooking Time: 30-40 minutesServings: 4 Preparation Time: 20-30 minutes Category: Veg
Ingredients
| For tacos | ||
| • | Maize flour (makai ka atta) | 1 cup |
| • | Refined flour (maida) | 2/3 cup |
| • | Turmeric powder | a pinch |
| • | Oil | 1 1/2 tablespoons |
| • | Salt | to taste |
| For filling | ||
| • | Hung yogurt,whisked | 1 cup |
| • | Salt | to taste |
| • | Red cabbage,shredded | 1/2 small |
| For salsa | ||
| • | Ripe mangoes | 2 medium |
| • | Onion ,chopped | 1 small |
| • | Tomato,chopped | 1 large |
| • | Red capsicum,chopped | 1 small |
| • | Jalapeno,chopped | 1 |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Lemon juice | 3 tablespoons |
| • | Black peppercorns,crushed | 7-8 |
Method
Mix all the ingredients for the tacos, add sufficient water and knead into semi soft dough. Keep it covered for about fifteen minutes. Divide into twelve equal portions and roll them into puris. Prick the puris. Heat sufficient oil in a kadai and deep-fry the puris on medium heat. Turn when done on one side and fry the other side. Drain and fold over a rolling pin into half moon shape and put on an absorbent paper. Peel the mango and cut into small cubes. Take chopped onion, chopped tomatoes, red capsicum, jalapeno pepper, chopped coriander leaves, salt, lemon juice and mix. Add crushed black peppercorns and mix. Let it rest of half an hour. Add salt to the hung yogurt and mix. Spread yogurt inside the taco shells, followed by shredded cabbage. Add mango cubes to the salsa. Put the salsa over the red cabbage in the tacos and serve immediately.
Mix all the ingredients for the tacos, add sufficient water and knead into semi soft dough. Keep it covered for about fifteen minutes. Divide into twelve equal portions and roll them into puris. Prick the puris. Heat sufficient oil in a kadai and deep-fry the puris on medium heat. Turn when done on one side and fry the other side. Drain and fold over a rolling pin into half moon shape and put on an absorbent paper. Peel the mango and cut into small cubes. Take chopped onion, chopped tomatoes, red capsicum, jalapeno pepper, chopped coriander leaves, salt, lemon juice and mix. Add crushed black peppercorns and mix. Let it rest of half an hour. Add salt to the hung yogurt and mix. Spread yogurt inside the taco shells, followed by shredded cabbage. Add mango cubes to the salsa. Put the salsa over the red cabbage in the tacos and serve immediately.
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