Another quick and easy Tuesday night dinner, but this time taken from Appetite for Reduction. I had a couple of courgettes that needed using up along with half a pot of yoghurt that was threatening to walk out of the fridge. I knew I’d seen a taco recipe somewhere that had a lemon yoghurt sauce with it, and then remembered this dish because I tested it for the book ages ago. I don’t know why but if I think of tacos I think of a dish that takes ages, making all sorts of side dishes, long simmered beans and sauces, but in fact that’s not the case at all. This dish came together remarkably quickly so it fitted nicely into the Top Quick Tuesday category. The olives are a bit unexpected with the rest of the flavours but with the yoghurt I really liked them.
I happened to have a packet of Cool Chile corn tortillas in for this, but I must admit to a secret love for those crunchy taco shells you can buy. They seem to be universally frowned on in food circles but I like them a lot and am going to try this filling in those next time. I’m not gluten free but weirdly enough the crunchy taco shells you can buy here in normal supermarkets are free of gluten but the corn tortillas in the same range aren’t!.
Cooking the Vegan Books 