Fruity tacos

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1452
Fruity tacos Easy Food
Serves 4-6
For the shells:
2 eggs
¼ tsp salt
1 tsp caster sugar
250ml milk
120g plain flour
30g butter, melted, plus extra for cooking

For the fruit filling:
100g blackberries
100g strawberries, hulled and quartered
100g raspberries
2 bananas, thickly sliced
1handful of green grapes
1 kiwi, peeled and chopped

To serve:
250g vanilla yoghurt
1 tbsp honey
1 lemon, zest and juice
A few Fresh mint leaves, finely shredded
2 tbsp pistachios, finely chopped
  1. Whisk all the ingredients for the shells in a mixing bowl. Cover and refrigerate for 20 minutes.
  2. Heat a pat of butter in a small frying pan (about 20cm) over a medium-high heat. When the butter is foaming, pour about 80ml of the mixture into the bottom of the pan. Swirl it around so it makes a thick, even coating just over the bottom of the pan. These should be thicker than a normal pancake or crêpe
  3. Cook for 2-3 minutes until bubbles form in the centre, then flip and cook for another 30 seconds until browned. Transfer to a plate and keep warm while you repeat with the rest of the batter.
  4. Stir together the yoghurt, honey and lemon juice and refrigerate until needed.
  5. Gently toss all of the fruit together and layer the mixture down the centre of each shell. Fold up the shells to resemble a taco.
  6. Drizzle the yoghurt sauce over the fruit and top with a bit of lemon zest, mint leaves and pistachios. Serve immediately.

Per Serving: 262kcals, 8.2g fat (3.8g saturated), 40.3g carbs, 17.1g sugars, 8.8g protein, 4g fibre, 0.2g sodium