Flour soft-shell tacos with grilled corn, spiced black-eyed beans, cashew-nut cream and pineapple an

Ingredients

• <h3>Flour soft-shell tacos</h3>
• 600g cake flour
• 5ml (1 tsp) salt
• 10ml (2 tsp) baking powder
• 45g margarine (Cardin or
• Olé brands)
• 475ml lukewarm water
• <h3>Spiced black-eyed beans</h3>
• 300g black-eyed beans, cooked
• ½ small red onion, peeled and chopped
• small handful fresh coriander, chopped
• ½ small cucumber, chopped
• juice of 1 lime
• 30ml (2 tbsp) olive oil
• 1 small red chilli, seeded and chopped
• sea salt and freshly ground black pepper, to taste
• <h3>Cashew-nut cream</h3>
• 150g raw cashew nuts
• 100ml water + extra, if needed
• small handful fresh coriander
• 2,5ml (½ tsp) dried chilli flakes
• squeeze lime juice
• <h3>Pineapple and chilli salsa</h3>
• 1 small pineapple, chopped
• 1 red chilli, finely sliced
• 60ml (¼ cup) fresh coriander, chopped
• juice of 2 limes
• <h3>To serve</h3>
• sliced avocado
• grilled corn kernel
• fresh micro coriander leaves (optional)