What are the main ingredients in Feel-good Ostrich Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Feel-good Ostrich Tacos

Name: Feel-good Ostrich Tacos
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

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

with smoky chipotle chillies in adobo, crème fraîche & charred corn

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

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

Serves 1

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!

Corn - 50g
Spring Onion - 1
Fresh Coriander - 3g
Lemon Juice - 10ml
Chipotle Chillies In Adobo - 15g
Créme Fraîche - 50ml
Free-range Ostrich Steak - 160g
Rotis - 4
Salad Leaves - 20g
Cucumber - 100g
Pesto Princess Chimichurri Sauce - 30ml
Crispy Onion Bits - 10ml

Download the Recipe

Serves 2

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!

Corn - 100g
Spring Onions - 2
Fresh Coriander - 5g
Lemon Juice - 20ml
Chipotle Chillies In Adobo - 30g
Créme Fraîche - 100ml
Free-range Ostrich Steak - 320g
Rotis - 8
Salad Leaves - 40g
Cucumber - 200g
Pesto Princess Chimichurri Sauce - 60ml
Crispy Onion Bits - 20ml

Download the Recipe

Serves 3

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!

Corn - 150g
Spring Onions - 3
Fresh Coriander - 8g
Lemon Juice - 30ml
Chipotle Chillies In Adobo - 45g
Créme Fraîche - 150ml
Free-range Ostrich Steak - 480g
Rotis - 12
Salad Leaves - 60g
Cucumber - 300g
Pesto Princess Chimichurri Sauce - 90ml
Crispy Onion Bits - 30ml

Download the Recipe

Serves 4

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!