eCook Meal
Feel-Good Ostrich Tacos
with smoky chipotle chillies in adobo, crème fraîche & charred corn
We’re loco for these roti tacos! They’re packed with chipotle-infused ostrich strips; charred corn and spring onion tossed with lemon and coriander; a smoky adobo crème; and crispy onions. Best of all, they can be whipped up in no time!
Serving guide
Choose your portion size.
A ZESTY START
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn until charred, 1-2 minutes (shifting occasionally). Add ¾ of the sliced spring onion and a pinch of salt. Fry until lightly browned, 1-2 minutes (shifting regularly). Remove from the pan on completion and place in a bowl with ¾ of the chopped coriander. Add some Lemon juice and zest to taste, toss together, and set aside for serving.
ADOBO CRÈME & SOME PREP
Roughly chop the chipotle in adobo and reserve the sauce. Season the crème fraîche and add the reserved adobo sauce (to taste). Set aside for serving. Rinse and roughly shred the green leaves. Cut the Cucumber into half-moons.
SPICY CHIPOTLE Ostrich
Return the pan to a high heat with another drizzle of oil. When hot, fry the Ostrich strips until browned but not cooked, through, 2-3 minutes (shifting occasionally). Add the chopped chipotles (to taste — they’re hot!) and fry until the ostrich is cooked through, 1-2 minutes (shifting regularly). Remove from the heat on completion, season to taste, and set aside in the pan.
WHILE THE Ostrich IS RESTING, FLIP THOSE ROTIS!
Place a clean, dry pan over a medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. As you go, stack them on a plate on top of one another and cover with a tea towel to keep warm. (Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.)
NOW TO ASSEMBLE THE TACOS!
Smear some adobo crème on each roti. Load up with the shredded green leaves, the Cucumber half-moons, and the charred corn. Top with the chipotle ostrich strips and garnish with the crispy onions, the remaining coriander and spring onion. Finish with a squeeze of lemon juice and fold it all up. Time to go to taco town!
A ZESTY START
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn until charred, 2-3 minutes (shifting occasionally). Add ¾ of the sliced spring onion and a pinch of salt. Fry until lightly browned, 2-3 minutes (shifting regularly). Remove from the pan on completion and place in a bowl with ¾ of the chopped coriander. Add some Lemon juice and zest to taste, toss together, and set aside for serving.
ADOBO CRÈME & SOME PREP
Roughly chop the chipotle in adobo and reserve the sauce. Season the crème fraîche and add the reserved adobo sauce (to taste). Set aside for serving. Rinse and roughly shred the green leaves. Cut the Cucumber into half-moons.
SPICY CHIPOTLE Ostrich
Return the pan to a high heat with another drizzle of oil. When hot, fry the Ostrich strips until browned but not cooked, through, 2-3 minutes (shifting occasionally). Add the chopped chipotles (to taste — they’re hot!) and fry until the ostrich is cooked through, 1-2 minutes (shifting regularly). Remove from the heat on completion, season to taste, and set aside in the pan.
WHILE THE Ostrich IS RESTING, FLIP THOSE ROTIS!
Place a clean, dry pan over a medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. As you go, stack them on a plate on top of one another and cover with a tea towel to keep warm. (Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.)
NOW TO ASSEMBLE THE TACOS!
Smear some adobo crème on each roti. Load up with the shredded green leaves, the Cucumber half-moons, and the charred corn. Top with the chipotle ostrich strips and garnish with the crispy onions, the remaining coriander and spring onion. Finish with a squeeze of lemon juice and fold it all up. Time to go to taco town!
A ZESTY START
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn until charred, 3-4 minutes (shifting occasionally). Add ¾ of the sliced spring onion and a pinch of salt. Fry until lightly browned, 2-3 minutes (shifting regularly). Remove from the pan on completion and place in a bowl with ¾ of the chopped coriander. Add some Lemon juice and zest to taste, toss together, and set aside for serving.
ADOBO CRÈME & SOME PREP
Roughly chop the chipotle in adobo and reserve the sauce. Season the crème fraîche and add the reserved adobo sauce (to taste). Set aside for serving. Rinse and roughly shred the green leaves. Cut the Cucumber into half-moons.
SPICY CHIPOTLE Ostrich
Return the pan to a high heat with another drizzle of oil. When hot, fry the Ostrich strips until browned but not cooked, through, 2-3 minutes (shifting occasionally). Add the chopped chipotles (to taste — they’re hot!) and fry until the ostrich is cooked through, 1-2 minutes (shifting regularly). Remove from the heat on completion, season to taste, and set aside in the pan.
WHILE THE Ostrich IS RESTING, FLIP THOSE ROTIS!
Place a clean, dry pan over a medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. As you go, stack them on a plate on top of one another and cover with a tea towel to keep warm. (Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.)
NOW TO ASSEMBLE THE TACOS!
Smear some adobo crème on each roti. Load up with the shredded green leaves, the Cucumber half-moons, and the charred corn. Top with the chipotle ostrich strips and garnish with the crispy onions, the remaining coriander and spring onion. Finish with a squeeze of lemon juice and fold it all up. Time to go to taco town!
A ZESTY START
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn until charred, 3-4 minutes (shifting occasionally). Add ¾ of the sliced spring onion and a pinch of salt. Fry until lightly browned, 2-3 minutes (shifting regularly). Remove from the pan on completion and place in a bowl with ¾ of the chopped coriander. Add some Lemon juice and zest to taste, toss together, and set aside for serving.
ADOBO CRÈME & SOME PREP
Roughly chop the chipotle in adobo and reserve the sauce. Season the crème fraîche and add the reserved adobo sauce (to taste). Set aside for serving. Rinse and roughly shred the green leaves. Cut the Cucumber into half-moons.
SPICY CHIPOTLE Ostrich
Return the pan to a high heat with another drizzle of oil. When hot, fry the Ostrich strips until browned but not cooked through, 2-3 minutes (shifting occasionally). Add the chopped chipotles (to taste — they’re hot!) and fry until the ostrich is cooked through, 1-2 minutes (shifting regularly). Remove from the heat on completion, season to taste, and set aside in the pan.
WHILE THE Ostrich IS RESTING, FLIP THOSE ROTIS!
Place a clean, dry pan over a medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. As you go, stack them on a plate on top of one another and cover with a tea towel to keep warm. (Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.)
NOW TO ASSEMBLE THE TACOS!
Smear some adobo crème on each roti. Load up with the shredded green leaves, the Cucumber half-moons, and the charred corn. Top with the chipotle ostrich strips and garnish with the crispy onions, the remaining coriander and spring onion. Finish with a squeeze of lemon juice and fold it all up. Time to go to taco town!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Feel-Good Ostrich Tacos?
The preparation time for Feel-Good Ostrich Tacos with smoky chipotle chillies in adobo, crème fraîche & charred corn is between 25 and 30 minutes.
What is the total time required to make Feel-Good Ostrich Tacos with smoky chipotle chillies in adobo, crème fraîche & charred corn?
The total time required to make Feel-Good Ostrich Tacos with smoky chipotle chillies in adobo, crème fraîche & charred corn is between 30 and 35 minutes.
How many servings does Feel-Good Ostrich Tacos provide?
4 servings
What are the main ingredients in Feel-Good Ostrich Tacos?
Chipotle in Adobo, Cocktail Rotis, Corn, Creme Fraiche, Crispy Onions, Cucumber, Free-Range Ostrich Strips, Fresh Coriander, Green Leaves, Lemon, Ostrich, Spring Onion
What is the nutritional information of Feel-Good Ostrich Tacos?
Calories: 813, Carbs: 77 grams, Fat: grams, Protein: 45.3 grams, Sugar: 18.2 grams, Salt: 1084 grams
How do I prepare Feel-Good Ostrich Tacos?
NOW TO ASSEMBLE THE TACOS!: Smear some adobo crème on each roti. Load up with the shredded green leaves, the cucumber half-moons, and the charred corn. Top with the chipotle ostrich strips and garnish with the crispy onions, the remaining coriander and spring onion. Finish with a squeeze of lemon juice and fold it all up. Time to go to taco town! WHILE THE OSTRICH IS RESTING, FLIP THOSE ROTIS!: Place a clean, dry pan over a medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. As you go, stack them on a plate on top of one another and cover with a tea towel to keep warm. (Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.) SPICY CHIPOTLE OSTRICH: Return the pan to a high heat with another drizzle of oil. When hot, fry the ostrich strips until browned but not cooked, through, 2-3 minutes (shifting occasionally). Add the chopped chipotles (to taste — they’re hot!) and fry until the ostrich is cooked through, 1-2 minutes (shifting regularly). Remove from the heat on completion, season to taste, and set aside in the pan. ADOBO CRÈME & SOME PREP: Roughly chop the chipotle in adobo and reserve the sauce. Season the crème fraîche and add the reserved adobo sauce (to taste). Set aside for serving. Rinse and roughly shred the green leaves. Cut the cucumber into half-moons. A ZESTY START: Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn until charred, 2-3 minutes (shifting occasionally). Add ¾ of the sliced spring onion and a pinch of salt. Fry until lightly browned, 2-3 minutes (shifting regularly). Remove from the pan on completion and place in a bowl with ¾ of the chopped coriander. Add some lemon juice and zest to taste, toss together, and set aside for serving.
What should be prepared from my kitchen to make Feel-Good Ostrich Tacos?
Chipotle in Adobo, Cocktail Rotis, Corn, Creme Fraiche, Crispy Onions, Cucumber, Free-Range Ostrich Strips, Fresh Coriander, Green Leaves, Lemon, Ostrich, Spring Onion
How many calories does Feel-Good Ostrich Tacos have?
813 calories
How much fat content does Feel-Good Ostrich Tacos have?
grams