Apple-Pistachio Tacos
Serves 2-4 | Preparation ~40 minutes
Instructions / Filling
Peel the apples, remove the cores and cut the fruit into tiny bits. Crush the pistachios coarsely; keep a few whole pistachios for garnish. Melt the butter on a pan and add the rest of the ingredients. Cook on low-medium heat for ~25-40 min until the apples have softened and the sauce is medium brown and sticky. Let cool for at least 5 min before serving.
Instructions / Taco Shells and Garnish
Mix the cinnamon and sugar on a plate and set aside. Heat up 100 ml oil on a pan on medium-high heat. Cook the ready-made tortillas for 15-30 seconds per side until nicely browned and partly puffed. Drain the tortillas quickly on top of kitchen paper, toss in cinnamon sugar and place in u-shape on top of e.g. a flipped muffin pan or other support to set/solidify.
Whip the cream (with vanilla sugar). Fill the taco shells with the apple-pistachio mixture, garnish with whipped cream and a few whole pistachios and serve.
Serves 2-4 | Preparation ~40 minutes
Ingredients / Filling
30 g butter
2 apples (medium-size, medium-sweet)
50 ml (26-27 g) unsalted, shelled pistachios
Juice of 1/2-1 lemon (to taste)
40-50 ml (34-43 g) caster sugar
2-3 teaspoons cinnamon
200 ml water
Ingredients / Taco Shells, Frosting & Whipped Cream
4 small (ø 18-20 cm) ready-made soft wheat tortillas/flatbreads
100 ml (~92 g) canola/rapeseed oil or sunflower oil
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40-50 ml (34-43 g) caster sugar
2-3 teaspoons cinnamon
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50 ml double/heavy cream
(1/4 teaspoon vanilla sugar)
Instructions / Filling
Peel the apples, remove the cores and cut the fruit into tiny bits. Crush the pistachios coarsely; keep a few whole pistachios for garnish. Melt the butter on a pan and add the rest of the ingredients. Cook on low-medium heat for ~25-40 min until the apples have softened and the sauce is medium brown and sticky. Let cool for at least 5 min before serving.
Instructions / Taco Shells and Garnish
Mix the cinnamon and sugar on a plate and set aside. Heat up 100 ml oil on a pan on medium-high heat. Cook the ready-made tortillas for 15-30 seconds per side until nicely browned and partly puffed. Drain the tortillas quickly on top of kitchen paper, toss in cinnamon sugar and place in u-shape on top of e.g. a flipped muffin pan or other support to set/solidify.
Whip the cream (with vanilla sugar). Fill the taco shells with the apple-pistachio mixture, garnish with whipped cream and a few whole pistachios and serve.
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