These mouth watering tacos are full of protein and vitamins
½ cup corn flour
½ whole wheat flour + flour for dusting
1 tbsp oil
¼ tsp salt
Water, for dough
Oil for deep frying
1 small bunch green onions, chopped
2 carrots, peeled and grated
2 cucumbers, peeled and chopped
Few leaves of lettuce
½ cup cabbage, shredded
½ cup cheddar cheese, grated
1 cup kidney beans, boiled
1 onion, chopped
2 tomatoes, blanched and chopped
1 tsp carom (ajwain seeds), crushed
1 tsp cumin seeds, crushed
1 tsp chili powder
½ tsp salt
1 tbsp oil
½ cup Queso Fresco (Fresh Mexican Cheese), grated
Combine the flours, salt and oil. Knead to make firm dough, adding water as needed. Keep kneading to make a smooth but firm dough. Divide into 10 equal portions. Shape each portion into balls.
Take a dough ball. Dust it lightly in whole wheat flour. Roll out each ball to make 5” taco shell with a rolling pin.
Heat oil for frying. Add one taco and fry both sides till light brown. While frying the second side, using tongs, fold the taco in half to form a taco shell. Be sure to keep enough room for the fillings. Drain and place on a paper towel to absorb the excess oil. Fry the remaining tacos in the same manner. Cool.
Heat 1 tbsp oil in a pan. Sauté the onions until they turn translucent. Add blanched tomatoes, cooked kidney beans, salt, carom powder, cumin powder, chili powder and cheese. Mix well and cook for 5 minutes. Set aside.
Fill a taco shell with 1 tbsp of filling. Top with vegetables. Sprinkle with cheese.
Serve with garlic sauce and salsa.