5. Put the salad leaves on a large plate, put the vegetables in the middle and finally pour the yogurt sauce.
Sauces: Instead of yogurt sauce, tomato sauce, hummus, or guacamole also works well. With some tahini (sesame oil) or other types of nut butters, such as cashew, almond, peanut or sunflower oil, these sauces can be rounded off in flavor and taste.
A tip for making nut sauces: heat the right amount of nut butter (a teaspoon is usually enough for a small bowl) in a small bowl in the microwave until it’s liquid, then stir quickly and add it to the yogurt. until a homogeneous mass is formed.
Season with salt, pepper, half a teaspoon to a teaspoon of vinegar and a pinch of cinnamon and stevia.
Stuffing à la Mexicana: Classic stuffing with minced meat, as well as salad tacos taste good. The only tip: Let the stuffing cool before putting it on the lettuce leaves.
Here are some special ingredients you can use to decorate your tacos: Avocado, fresh spinach leaves, shredded carrots or zucchini, goat cheese, feta, skirella or low-fat mozzarella, olives, sun-dried tomatoes, tuna, shrimp, chicken or beef strips, sliced red cabbage or onion, sliced mango, pomegranate seeds , pieces of dried apricots or figs.
Spices to taste and clean: Turmeric, chili powder, cumin (whole or ground), ground coriander, anise powder, red or yellow curry spice, ground ginger or garlic powder, cayenne pepper.
Fresh herbs: These are equally good with wraps and tacos, and are best finely chopped and topped with fresh sprinkles. Fresh parsley, rocket, basil, coriander, garden or watercress, chives or fresh sprouts are delicious and recommended.
Alternative “tacos”: If the size is right, you can also use iceberg lettuce or cabbage leaves such as red or collard greens. If necessary, remove the leaves and adjust the size.
Vegetarian option: Skip the ham and replace the yogurt with an alternative sauce (like hummus) or simply your vegan yogurt of choice.