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

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

What is the nutritional information of Feel-good Ostrich Tacos?

Calories: 930, Carbs: 84 grams, Fat: grams, Protein: 45.9 grams, Sugar: 20.9 grams, Salt: 1289 grams

How do I prepare Feel-good Ostrich Tacos?

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 a squeeze of lemon juice and the zest (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 high heat with a drizzle of oil. When hot, fry the ostrich chunks 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, season, and set aside in the pan. 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 chipotle ostrich chunks, drizzle with the chimichurri, and garnish with the crispy onions, the remaining coriander, and the remaining spring onion. Finish off with a squeeze of lemon juice and fold up. Time to go to taco town!

What should be prepared from my kitchen to make Feel-good Ostrich Tacos?

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

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

We’re loco for these roti tacos! They’re packed with chipotle-infused ostrich strips 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 Chunks
Fresh Coriander
Green Leaves
Lemons
Ostrich
Pesto Princess Chimichurri Sauce
Rocket
Rotis
Spring Onion
Spring Onions

From your kitchen:

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

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 a squeeze of lemon juice and the zest (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 high heat with a drizzle of oil. When hot, fry the ostrich chunks 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, season, and set aside in the pan.
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 chipotle ostrich chunks, drizzle with the chimichurri, and garnish with the crispy onions, the remaining coriander, and the remaining spring onion. Finish off with a squeeze of lemon juice and fold up. Time to go to taco town!

Corn - 50g
Spring Onion - 1
Fresh Coriander - 3g
Lemons - 1
Chipotle Chillies In Adobo - 15g
Créme Fraîche - 50ml
Free-range Ostrich Chunks - 150g
Rotis - 4
Green Leaves - 1
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 a squeeze of lemon juice and the zest (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 high heat with a drizzle of oil. When hot, fry the ostrich chunks 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, season, and set aside in the pan.
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 chipotle ostrich chunks, drizzle with the chimichurri, and garnish with the crispy onions, the remaining coriander, and the remaining spring onion. Finish off with a squeeze of lemon juice and fold up. Time to go to taco town!

Corn - 100g
Spring Onions - 2
Fresh Coriander - 5g
Lemons - 1
Chipotle Chillies In Adobo - 30g
Créme Fraîche - 100ml
Free-range Ostrich Chunks - 300g
Rotis - 8
Green Leaves - 1
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 a squeeze of lemon juice and the zest (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 high heat with a drizzle of oil. When hot, fry the ostrich chunks 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, season, and set aside in the pan.
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 chipotle ostrich chunks, drizzle with the chimichurri, and garnish with the crispy onions, the remaining coriander, and the remaining spring onion. Finish off with a squeeze of lemon juice and fold up. Time to go to taco town!

Corn - 150g
Spring Onions - 3
Fresh Coriander - 8g
Lemons - 2
Chipotle Chillies In Adobo - 45g
Créme Fraîche - 150ml
Free-range Ostrich Chunks - 450g
Rotis - 12
Rocket - 1
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 a squeeze of lemon juice and the zest (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 high heat with a drizzle of oil. When hot, fry the ostrich chunks 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, season, and set aside in the pan.
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 chipotle ostrich chunks, drizzle with the chimichurri, and garnish with the crispy onions, the remaining coriander, and the remaining spring onion. Finish off with a squeeze of lemon juice and fold up. Time to go to taco town!