Mini tacos fusion with roasted beetroot, apple-honey salsa, and goat cheese cream - photo 1
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Mini tacos fusion with roasted beetroot, apple-honey salsa, and goat cheese cream

Party Recipes Fusion cuisine 90 min Medium 15 wyświetleń ~38.13 PLN - (0)
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Description

A seasonal, eye-catching fusion snack combining Mexican mini tacos with bold Polish flavors of roasted beets and apples. The dish creates a contrast of colors (intense red of the beet, golden salsa, creamy white goat cheese, green cilantro leaves), flavors (sweetness of honey and apple, earthiness of beet, spiciness of chili flakes, and freshness of lime) and textures (creamy cheese, soft roasted beet, crunchy nuts). Great as an appetizer for parties, buffets, or finger food during cocktails; serve immediately after assembling to keep the tortillas flexible. Easy to prepare, yet makes an impressive visual and taste impact.

Ingredients Used

Ingredients (15)

Servings:
4
  • Mini corn tortilla 12 szt.
  • Apple 1.7 szt.
  • Red onion 1 szt.
  • Apple cider vinegar 30 ml
  • Honey 30 ml
  • Fresh cilantro 30 g
  • Lime 2.4 szt.
  • Olive oil 30 ml
  • Beets (raw) 600 g
  • Goat cheese 150 g
  • 🌿 Przyprawy
  • Chili flakes 2 szczypty
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Arugula 80 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~38.13 PLN (9.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beetroot

1

Preheat the oven to 200°C (top-bottom). Wash the beets thoroughly with a brush under running water, cut off the leaves and roots. Dry with a paper towel. Wrap each beet individually in aluminum foil so that no air gets inside. Place the wrapped beets on a baking sheet lined with parchment paper and bake for 50-60 minutes, until soft when pierced with a toothpick (it should go in easily).

Ingredients: Beets (raw)
Use kitchen gloves when removing hot beets. If the beets are smaller (about 100 g), roasting may take less time (~40-45 min). Do not peel before roasting — the skin comes off more easily after roasting.
2

After baking, set the beets aside for 10 minutes until they are cool enough to touch. Remove the foil (be careful of the steam) and peel the beets: hold the beet with a paper towel and slide the skin off with your fingers or use a sharp knife. Cut each beet into thin half-slices about 3-4 mm thick. Transfer the slices to a bowl, drizzle with 10 g of olive oil, add a pinch of salt, and gently mix.

Ingredients: Beets (raw), Olive oil, Salt
Use a sharp knife to slice the beets into thin slices or a mandoline set to a thickness of about 3 mm. If using a mandoline, use a vegetable holder to protect your fingers.

Apple-Honey Salsa

3

Peel and remove the seeds from the apples, and cut the flesh into small cubes about 5 mm. Peel and finely chop the red onion (also 5 mm). In a medium skillet, heat 10 g of olive oil over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent and slightly golden. Add the chopped apple, 1 tablespoon of apple cider vinegar (15 ml), 15 g of honey, and 1 teaspoon of chili flakes. Sauté for 4-6 minutes, stirring every minute, until the apple softens but retains its shape — the salsa should not be mushy but have pieces of apple.

Ingredients: Apple, Red onion, Apple cider vinegar, Honey, Chili flakes, Olive oil
Use a 24-28 cm non-stick frying pan. Measure the ingredients with a measuring spoon - do not fry the apples for too long (overcooking will cause the salsa to lose its texture).
4

Remove the pan from the heat and transfer the salsa to a bowl. Season with the juice of ¼ lime (about 15 g), 1 pinch of salt, and freshly ground pepper. Let it cool to room temperature (about 10-15 minutes). The salsa should be slightly warm or cool — not hot.

Ingredients: Lime, Salt, Black pepper
Squeeze the juice from the lime using a manual juicer to extract the maximum juice. Taste the salsa and adjust the acidity/sweetness — if it's too sour, add a bit of honey.

Goat Cheese Cream

5

In a bowl, place goat cheese (150 g). Add 20 g of olive oil, the zest of 1/2 lime (only the green part), and 1 teaspoon of lime juice. Use a fork or a small hand blender to whip the cheese into a smooth cream - blend for 30-60 seconds until you achieve a uniform, slightly fluffy consistency. Season with a pinch of salt and a bit of freshly ground pepper.

Ingredients: Goat cheese, Olive oil, Lime, Salt, Black pepper
Use a hand blender in a small tall container if you want a very smooth cream. If you are mashing with a fork, beat vigorously and scrape the edges of the bowl every 15-20 seconds.

Sautéing the tortillas

6

Heat a dry skillet (preferably cast iron or non-stick) over medium-high heat. When the skillet is hot, place the tortillas in one by one and heat each for 20-30 seconds on one side until darker spots appear and the tortilla becomes flexible, then flip and heat for another 15-20 seconds. Do not overcook — the tortillas should be soft, lightly toasted, but not crispy.

Ingredients: Mini corn tortilla
The best pan is 24-28 cm in diameter. If the tortillas crack, they were too dry — spray them with a little water before heating or cover them with a damp cloth for 5 minutes before grilling.

Assembly and seasoning

7

Spread a tablespoon of goat cheese cream (about 10-12 g of cream per tortilla) on each mini tortilla using a teaspoon. On the cream, place 1-2 slices of roasted beet (about 20-25 g). On the beet, add 1 full teaspoon of apple salsa. Sprinkle a few leaves of fresh cilantro and a bit of crushed walnuts (optional). Drizzle everything with a teaspoon of lime juice and season with a pinch of chili flakes and freshly ground pepper.

Ingredients: Goat cheese, Beets (raw), Apple, Walnuts, Fresh cilantro, Chili flakes, Lime, Mini corn tortilla
Use a teaspoon and kitchen tweezers for precise placement of decorations. If preparing for a table, assemble just before serving to prevent the tortillas from becoming soggy.

Finishing and serving

8

Arrange the finished mini tacos on a large platter. Optionally, place fresh arugula (if using) between them for a contrast of green and a slightly spicy flavor. Serve immediately – best cold or slightly warm. For an elegant effect: before serving, drizzle the plate with a bit of oil and sprinkle with thin strips of lime zest.

Ingredients: Arugula, Olive oil, Lime
If you are serving at a party, prepare the ingredients at a assembly station and assemble the portions on the spot; tortillas stored with filling lose their crispiness and elasticity after 20-30 minutes.

Alternatives and suggestions

9

If you want a vegan version: replace goat cheese with cashew cream (blended soaked cashews with lime juice and a pinch of salt) and honey with maple syrup. You can also add thinly sliced avocado for creaminess. For a spicier version, increase the amount of chili flakes or add a few drops of hot sauce.

Ingredients: Goat cheese, Honey, Walnuts
Serve a note to guests about allergens (walnuts, dairy).

Fun Fact

💡

Tacos are a traditional Mexican dish, but fusion allows for combining their form with local seasonal ingredients — for example, roasted beets, which are popular in Poland during autumn and winter. The combination of sweet honey and sour lime comes from the 'contrasting flavors' approach, often used in fusion cuisines.

Best for

przyjęcie koktajlowe świętowanie jesiennych spotkań bufet imprezowy wieczór z przyjaciółmi

Tips

🍽️ Serving

Serve mini tacos on a large, light-colored platter to highlight the colors. Arrange them in rows, with the toppings side facing up; add a bowl of extra salsa and lime wedges next to it. Prepare labels with allergen information (nuts, dairy). Serve with a light sparkling wine or pale beer.

🥡 Storage

Ingredients can be prepared in advance: roasted beets (up to 3 days in the fridge, in an airtight container), salsa (up to 48 hours), goat cheese cream (up to 24 hours). Do not assemble the tortillas with the filling more than 20-30 minutes before serving, as they will become soggy. Reheat the tortillas in a pan for 15-20 seconds before assembling.

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