Reinvent Mexican cuisine with Famille Fontaine veal and cook nutritious, fresh and unique tacos !
Vegetable 30 ml (2 Tablespoons)
Butter 30 ml (2 Tablespoons)
Salt and pepper to taste
1 packet of cherry tomatoes
2 Lebanese cucumbers
1 French shallot
125 ml (½ cup) well-washed coriander leaves
Juice and zest of one lime
Chili pepper (optional)
Salt and pepper
Condiments and assembly
Sriracha-style hot sauce
Small corn tortillas
For optimal tenderness: before cooking, flatten the cutlets using a meat mallet.
Heat the pan on high with butter and vegetable oil.
Add the veal cutlets. Make sure not to overfill the pan as it will cool down too much and it will be difficult to get a nice browning of the meat. Cook for 2 to 3 minutes per side. Allow the meat to brown first before turning the meat. Season with salt and pepper.
Cut the cutlets into strips.
Cut the tomatoes into quarters and set aside in a bowl.
Chop the other vegetables into small cubes and add them to the tomatoes.
Wash the coriander leaves well before adding them to the salsa.
Add a generous dash of olive oil, zest and lime juice, as well as salt and pepper. If you’d like a spicier salsa, add a small chilli pepper.
Warm the corn tortillas quickly in a hot pan.
Garnish with warm veal strips, salsa, lime juice, and a dash of sour cream and hot sauce.
Serve veal strips in soft or hard tacos with fresh salsa and condiments.
Tips and Tricks
For a lighter and less oily sour cream, mix it with 0% fat yogurt in equal amounts.