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Biltong Tacos

Biltong Tacos

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Love a good taco? With added Biltong and spicy yoghurt mayo, this South African version is packed with flavour.

Feeds
4People
Preparation time
35Min.
Difficulty
easy

Ingredients

ungrouped
15 ml olive oil
80 ml double cream yoghurt
80 ml good-quality mayonnaise
20 ml lime juice
Zest of 1 lime
2.5 ml Robertsons cayenne pepper
2.5 ml Robertsons garlic salt
freshly ground black pepper to taste
500 ml thinly sliced red and green cabbage
4 wheat flour tortillas, brushed with a little olive oil
300 g thinly sliced moist biltong
1 avocado, peeled, seeded and cut into slices
lime wedges and pickled onions, for serving
SALSA
60 ml chopped spring onion
1 small mango, peeled, sliced and chopped
120 g corn kernels
60 ml chopped / diced red pepper
salt and black pepper for seasoning
60 ml picked coriander leaves
20 ml red wine vinegar
20 ml olive oil
4 wheat flour tortillas, brushed with a little olive oil
300 g thinly sliced moist biltong
1 avocado peeled, seeded, cut into slices
lime wedges and pickled onions, for serving

Preparation method

ungrouped
Mix the 15 ml olive oil, yoghurt, mayonnaise, lime juice and zest, Robertsons Cayenne Pepper, Robertsons Garlic Salt and black pepper. Add this to the cabbage and mix well. Keep aside.
In another small bowl, combine all the salsa ingredients and mix well.
Heat a griddle pan on medium heat until hot. Grill the tortillas in the griddle pan until it is lightly charred and hot.
Assemble the tacos by dividing the cabbage evenly among the grilled tortillas, top with the biltong slices and the avocado.
Fold the tortillas in half and serve immediately with the chunky salsa, lime wedges and pickled onions.

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