Luxurious Friday tacos made with
Träskkulla Ekobeef's seasoned organic flakes

By Mattias Åhman, Chef of the Year in finland 2017

Seasoned organic flakes with cabbage salad, spicy tomato salsa, pickled red onion, yogurt sauce, and feta cheese in charred flatbread.

Recipe for 4 people

ORGANIC FLAKES
700g Tender organic flakes
6 tbsp oil
2 tsp coriander seeds
2 tsp paprika powder
2 tsp smoked paprika powder
2 tbsp soy sauce
black pepper
salt
1 bunch coriander

Finely chop coriander. Mix all ingredients well in a bowl except for salt, black pepper, and coriander. Let the meat sit at room temperature until all the other side dishes are ready. Heat a large frying pan until very hot. Spread the meat evenly in the hot pan and let it cook for about 2 minutes without stirring. Then, stir to separate the meat flakes and cook for about 2 more minutes or until nicely colored. Place the meat in a bowl, add chopped coriander, and season with salt and pepper to taste.

CABBAGE SALAD
200g white cabbage
2 tbsp vinegar
2 tbsp olive oil
½ bunch parsley
Salt

Slice the cabbage thinly with a knife or a cheese slicer and place it in a bowl. Finely chop the parsley. Add all ingredients to the bowl with the cabbage and add a little salt. Massage the cabbage thoroughly until it softens and releases liquid. Drain the liquid and season with more salt if needed.

SPICY TOMATO SALSA
150g cocktail tomatoes
1 red onion
½ bell pepper
1 small red chili
½ lemon
2 tbsp olive oil
black pepper
salt

Cut the cocktail tomatoes in half and place them in a bowl. Peel and finely chop the red onion, cut the bell pepper into small cubes (about ½ cm), and finely dice the chili after removing the seeds. Add all ingredients to the bowl with the tomatoes, squeeze the juice of half a lemon over them, and mix well. Season with salt and freshly ground black pepper.

PICKLED RED ONION
2 red onions
1 dl vinegar
1 dl sugar
1 dl water

In a pot, bring the vinegar, sugar, and water for the brine to a boil. Peel and thinly slice the red onions, use a mandoline if you have one. Place the onion slices in the brine and bring to a boil. Once the onions have boiled, remove the pot from heat and let it cool. The pickled onions can be stored in the fridge for a long time, so making a larger batch is recommended.

YOGURT SAUCE
1 container Greek yogurt
1 tsp salt
1 lime
1 tsp paprika powder
a pinch of cayenne pepper
½ bunch parsley
Salt

Place the yogurt in a bowl. Grate the zest of one lime and add it to the yogurt, then add the juice of one lime. Finely chop the parsley. Add parsley, paprika powder, and cayenne pepper to the yogurt and season the sauce with salt to taste.

FETA CHEESE AND BREAD

1 container favorite feta cheese or other delicious cheese
8 large tortilla breads or other thin flatbread
Heat a dry pan, add one bread at a time, and let it brown. It only takes a few seconds in the pan. Fill the bread with the fillings and crumble feta cheese over it. Ready to eat!

TIPS!
This dish also works well cold, and it’s the great option for a picnic.
Make pre-rolled flatbread wraps and wrap them in aluminum foil or parchment paper.

Best of luck in the kitchen!

Mattias Åhman