Description

These delicious tacos are filled with Eat Curious Dehydrated Pieces that have been coated in a smoky and sticky BBQ sauce. Served with a zesty lime mayo and crunchy pickled cabbage, they are topped with creamy vegan feta, crispy onions and fresh coriander.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Dehydrated Pieces: Spread Eat Curious Dehydrated Pieces evenly in a gastronorm tray. Soak in 525ml water (or stock for extra flavour) for at least 30 minutes. Drain excess water.

2. Cook rehydrated pieces: Coat in oil and the bbq sauce, cook in the oven at 180°C until core temperature is reached. Set aside to chill.

3. Make pickled red cabbage:. In a large bowl, combine the red cabbage, apple cider vinegar, orange juice, and salt. Toss well to combine and let sit for at least 10 minutes.

4. Make lime mayo: In a small bowl, whisk together the vegan mayo, lime juice, salt, and chopped jalapeño.

5. Assemble tacos: Warm the taco shells according to package instructions. Place into a taco holder. Add lime juice mayo to each taco and then top with a few spoonfuls of the BBQ pieces, some orange pickled red cabbage, crumbled vegan feta cheese and crispy fried onions. Drizzle with lime juice and top with fresh coriander.