MEXICAN TACOS

1 Johnny Dutch Goes Mexican package with the Mexican spice paste

4 taco shells

2 eggplants cut into 2 x 2 cm cubes

2 tomatoes cut into cubes (approx. 2 x 2 cm)

1 red onion, cut into rings

2 cloves of garlic chopped

1 fresh red pepper, thinly sliced, remove seeds

1 finely chopped pineapple (possibly from a can)

1 juice from 1 pressed orange

1 teaspoon of cinnamon and 1 tablespoon of vinegar

1 bunch of fresh chopped coriander

1 tablespoon apple cider vinegar

1 lime

Put the eggplant cubes on a plate and sprinkle with a little salt

Put half the onion, finely chopped garlic, diced tomatoes, chilli pepper, vinegar, orange juice and cinnamon in a blender. Add 2 table spoons of the Johnny Dutch Mexican spice paste and stir.

Prepare the Johnny Dutch Mexican balls in an airfryer at 180 degrees for 5 minutes or fry them in a pan for 4-5 minutes over medium heat. Set the balls aside.

Bake the eggplant cubes until they are cooked. Then add the blended marinade.

Bake the taco shells for 10 minutes in the oven at 180 degrees. Fill the tacos with the Johnny Dutch goes Mexican filling and the balls.

Squeeze out the lime and sprinkle with some lime juice for the finishing touch.

Garnish with finely chopped coriander, 1 fresh chopped onion and the pineapple pieces. Buen provecho!

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MEXICAN TACOS