• Flour soft-shell tacos with grilled corn, spiced black-eyed beans, cashew-nut cream and pineapple and chilli salsa

    Serves: 4
    Cooking Time: 1 hour 30 mins


    • Flour soft-shell tacos

    • 600g cake flour
    • 5ml (1 tsp) salt
    • 10ml (2 tsp) baking powder
    • 45g margarine (Cardin or
    • Olé brands)
    • 475ml lukewarm water
    • Spiced black-eyed beans

    • 300g black-eyed beans, cooked
    • ½ small red onion, peeled and chopped
    • small handful fresh coriander, chopped
    • ½ small cucumber, chopped
    • juice of 1 lime
    • 30ml (2 tbsp) olive oil
    • 1 small red chilli, seeded and chopped
    • sea salt and freshly ground black pepper, to taste
    • Cashew-nut cream

    • 150g raw cashew nuts
    • 100ml water + extra, if needed
    • small handful fresh coriander
    • 2,5ml (½ tsp) dried chilli flakes
    • squeeze lime juice
    • Pineapple and chilli salsa

    • 1 small pineapple, chopped
    • 1 red chilli, finely sliced
    • 60ml (¼ cup) fresh coriander, chopped
    • juice of 2 limes
    • To serve

    • sliced avocado
    • grilled corn kernel
    • fresh micro coriander leaves (optional)



    For the tacos, combine the flour, salt and baking powder in a bowl. Add the margarine and rub into the flour until the mixture resembles breadcrumbs. Slowly add the water, while mixing. Continue to knead the dough until smooth and elastic, 5 – 10 minutes.


    Divide the dough into 8 portions and roll out thinly – you can use a bowl to cut perfect circles. Add a tortilla to a hot, dry pan and cook for 1 – 2 minutes on each side. Repeat with the remaining tortillas.


    For the black-eyed beans, combine all of the ingredients in a bowl, season to taste and set aside.


    For the cashew-nut cream, soak the nuts in the water for 15 minutes. Add the coriander, chilli flakes and lime juice. Season to taste and blitz using a hand blender to form a smooth cream. Add more water if the mixture is too thick.


    For the pineapple and chilli salsa, combine the ingredients in a bowl and season to taste.


    To serve, add some of the spiced beans, cashew-nut cream, salsa, sliced avocado and grilled corn to each flour tortilla. Drizzle with extra cashew-nut cream and scatter with micro coriander, if desired.