We’re loco for these roti tacos! They’re packed with chipotle-infused ostrich slices and charred corn & spring onion tossed with lemon & coriander. Finished off with a flourish of smoky adobo crème, herby chimichurri sauce & crispy onions. Best of all – they can be whipped up in no time!
Feel-good Ostrich Tacos
Feel-good Ostrich Tacos
with smoky chipotle chillies in adobo, crème fraîche & charred corn
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chipotle Chillies in Adobo
- Corn
- Creme Fraiche
- Crispy Onion Bits
- Cucumber
- Free-range Ostrich Steak
- Fresh Coriander
- Lemon Juice
- Ostrich
- Pesto Princess Chimichurri Sauce
- Rotis
- Salad Leaves
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
A ZESTY START
Place a nonstick pan over 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 and place in a bowl with ¾ of the chopped coriander. Add ½ the lemon juice (to taste), toss together, and set aside.
ADOBO CRÈME
Roughly chop the chipotle in adobo and reserve the sauce. Season the crème fraîche and mix in the reserved adobo sauce (to taste). Set aside.
SPICY CHIPOTLE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the chopped chipotles (to taste — they’re hot!). Remove the ostrich from the pan, reserving the chipotles behind in the pan, and set aside to rest for 5 minutes before slicing and seasoning.
FLIP THOSE Rotis!
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
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 ostrich slices and the reserved chipotles from the pan, drizzle with the chimichurri, and garnish with the crispy onions, the remaining coriander, and the remaining spring onion. Finish off with a drizzle of the remaining lemon juice and fold up. Time to go to taco town!
A ZESTY START
Place a nonstick pan over 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 and place in a bowl with ¾ of the chopped coriander. Add ½ the lemon juice (to taste), toss together, and set aside.
ADOBO CRÈME
Roughly chop the chipotle in adobo and reserve the sauce. Season the crème fraîche and mix in the reserved adobo sauce (to taste). Set aside.
SPICY CHIPOTLE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the chopped chipotles (to taste — they’re hot!). Remove the ostrich from the pan, reserving the chipotles behind in the pan, and set aside to rest for 5 minutes before slicing and seasoning.
FLIP THOSE Rotis!
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
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 ostrich slices and the reserved chipotles from the pan, drizzle with the chimichurri, and garnish with the crispy onions, the remaining coriander, and the remaining spring onion. Finish off with a drizzle of the remaining lemon juice and fold up. Time to go to taco town!
A ZESTY START
Place a nonstick pan over 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 and place in a bowl with ¾ of the chopped coriander. Add ½ the lemon juice (to taste), toss together, and set aside.
ADOBO CRÈME
Roughly chop the chipotle in adobo and reserve the sauce. Season the crème fraîche and mix in the reserved adobo sauce (to taste). Set aside.
SPICY CHIPOTLE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the chopped chipotles (to taste — they’re hot!). Remove the ostrich from the pan, reserving the chipotles behind in the pan, and set aside to rest for 5 minutes before slicing and seasoning.
FLIP THOSE Rotis!
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
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 ostrich slices and the reserved chipotles from the pan, drizzle with the chimichurri, and garnish with the crispy onions, the remaining coriander, and the remaining spring onion. Finish off with a drizzle of the remaining lemon juice and fold up. Time to go to taco town!
A ZESTY START
Place a nonstick pan over 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 and place in a bowl with ¾ of the chopped coriander. Add ½ the lemon juice (to taste), toss together, and set aside.
ADOBO CRÈME
Roughly chop the chipotle in adobo and reserve the sauce. Season the crème fraîche and mix in the reserved adobo sauce (to taste). Set aside.
SPICY CHIPOTLE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the chopped chipotles (to taste — they’re hot!). Remove the ostrich from the pan, reserving the chipotles behind in the pan, and set aside to rest for 5 minutes before slicing and seasoning.
FLIP THOSE Rotis!
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
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 ostrich slices and the reserved chipotles from the pan, drizzle with the chimichurri, and garnish with the crispy onions, the remaining coriander, and the remaining spring onion. Finish off with a drizzle of the remaining lemon juice and fold up. Time to go to taco town!
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 Chillies in Adobo, Corn, Creme Fraiche, Crispy Onion Bits, Cucumber, Free-range Ostrich Steak, Fresh Coriander, Lemon Juice, Ostrich, Pesto Princess Chimichurri Sauce, Rotis, Salad Leaves, Spring Onion, Spring Onions
What is the nutritional information of Feel-good Ostrich Tacos?
Calories: 815, Carbs: 72 grams, Fat: grams, Protein: 46 grams, Sugar: 18 grams, Salt: 1215 grams
How do I prepare Feel-good Ostrich Tacos?
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 ostrich slices and the reserved chipotles from the pan, drizzle with the chimichurri, and garnish with the crispy onions, the remaining coriander, and the remaining spring onion. Finish off with a drizzle of the remaining lemon juice and fold up. Time to go to taco town! A ZESTY START: Place a nonstick pan over 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 and place in a bowl with ¾ of the chopped coriander. Add ½ the lemon juice (to taste), toss together, and set aside. ADOBO CRÈME: Roughly chop the chipotle in adobo and reserve the sauce. Season the crème fraîche and mix in the reserved adobo sauce (to taste). Set aside. SPICY CHIPOTLE OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the chopped chipotles (to taste — they’re hot!). Remove the ostrich from the pan, reserving the chipotles behind in the pan, and set aside to rest for 5 minutes before slicing and seasoning. FLIP THOSE ROTIS!: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
What should be prepared from my kitchen to make Feel-good Ostrich Tacos?
Chipotle Chillies in Adobo, Corn, Creme Fraiche, Crispy Onion Bits, Cucumber, Free-range Ostrich Steak, Fresh Coriander, Lemon Juice, Ostrich, Pesto Princess Chimichurri Sauce, Rotis, Salad Leaves, Spring Onion, Spring Onions
How many calories does Feel-good Ostrich Tacos have?
815 calories
How much fat content does Feel-good Ostrich Tacos have?
grams
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