Victor’s taco

Tacos

½ lb (250 g) beef striploin

½ lb (250 g) chorizo, diced

Signé Caméline virgin camelina oil, for cooking

Salt, to taste

8 corn tortillas

1 recipe mashed sweet potato

1 recipe pico de gallo

Mashed sweet potatoes

2 cups (500 ml) cooked sweet potato flesh

1 clove garlic, finely chopped

2 tbsp. (30 ml) finely chopped jalapen᷉o pepper

3 tbsp. (45 ml) Signé Caméline virgin camelina oil

Salt, to taste

Pico de gallo

1 cup (250 ml) chopped onion

1 cup (250 ml) chopped tomato

1 jalapeno pepper, finely chopped

½ cup (125 ml) fresh cilantro, chopped

¼ cup (60 ml) sea buckthorn berries

3 tbsp. (45 ml) Signé Caméline virgin camelina oil

Salt, to taste

1. Mashed sweet potatoes: In a skillet over medium-high heat, sauté the garlic and chili pepper in the camelina oil.
2. Add the mashed sweet potatoes, salt, mix well and set aside.
3. Pico de gallo; Mix all the ingredients and keep cool.
4. Tacos; Heat a griddle or cast iron skillet over high heat, sauté the chorizo in the camelina oil, until slightly crispy. Remove and reserve.
5. In the same skillet, sear the strip loin until nicely browned on both sides. Remove, cut into strips and lightly salt.
6. Quickly heat the tortillas in a skillet over medium heat.
7. Spread each tortilla with mashed sweet potatoes, add the beef strips and chorizo, then garnish with a nice spoonful of pico de gallo. Serve immediately.

Recipe credit: Curieux Bégin