These crispy v2schnitzel tacos by our friend Estefania Gomez are delicious, nutritious, and guaranteed to be a crowd favourite! Cook up our v2schnitzel to give your tacos a plant-based twist, topped with homemade green salsa verde, pickled onions, coriander, and chipotle mayo for a bit of a kick.
1 pack v2schnitzel
1 red radish
3 fresh limes
2 red onions
Salt & pepper
5 green tomatillos
1 or 2 jalapeño chilli
¼ quarter of a white onion
1 garlic clove
1 bunch of coriander
2 red onions
Gran Luchito – Mexican Chipotle chilli paste
Kewpie mayonnaise – the good stuff
Prepare the pickled onions so they have time to rest and soak in all the flavour. Slice the red onions into thin rounds.
Boil 1 ½ cups of water, adding spices; black pepper, white sugar, and 1 ½ cups of white vinegar – equal parts water vs vinegar.
When the water is boiling, turn the heat off and add the sliced onions until they are submerged in liquid and set aside.
Using a blender, add 5 green tomatillos, 1 or 2 jalapeño chillis, ¼ of a white onion, 1 garlic clove, 1 bunch of coriander. Add all to the blender and set aside.
Chipotle Mayo - add mayo and Gran Luchito into a small bowl & mix for garnish. Set aside.
Julienne 1 red radish for garnish. Set aside.
Slice avocados for garnish. Set aside.
Heat vegetable oil to 170°C in a deep fryer or frying pan. Once the oil reaches temperature, fry the v2schnitzel for about 8-10 minutes.
When cooked, remove from the oil and place on a tray lined with kitchen paper to cool.
Heat a separate frying pan to 170°C to cook the corn tortillas. There is no need for any oil! Heat until cooked through.
Place corn tortillas down on a wooden board or plate and add your v2schnitzel and garnishes including green salsa, pickled onions, red radish and chipotle mayo.
Top with a garnish of coriander, sliced avocado and a squeeze of fresh lime. Listo!!!!
16 delicious plant-based recipes for the whole family to enjoy!