Apple Tacos


There's more to apples than apple pie. In fact, sometimes apples don't have to be dessert at all! We paired apples with carrots and onions, sprinkled them with a zippy curry-like seasoning, topped them with a tangy slaw, then wrapped them in a tortilla and called them apple tacos. 

Makes 3 tacos

- Ingredients -

Taco Filling
2 apples
2 carrots, chopped
1/2 red onion, sliced
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon

For Blanching
1/2 cup cold water
2 tablespoons brown sugar
1 teaspoon salt

Slaw
1 cup shredded cabbage
handful fresh cilantro leaves
1 coin ginger, minced
2 tablespoons sweet & sour dressing

3 tortillas

- Tools - 
Weston Apple Peeler
Weston Vacuum Sealer
Weston Deep Fryer


How To 

Use the Apple Peeler to slice and core the apples (you can also peel them - your choice).


Dissolve the sugar and salt in the cold water. Place the apple slices and carrots into a vacuum canister or bag, then pour in the blanching liquid. Vacuum seal and refrigerate for at least 30 minutes.

Why blanch? Not only are we infusing the apples with salty sweetness, we're preparing them for the deep fryer. Blanching helps the apples and carrots crisp, while also maintaining their color. 

Preheat your Deep Fryer to 375°F. Drain the apples and carrots of liquid, then drop them into the fryer basket with the sliced onions. Deep Fry for 10 minutes, or until apples are soft.


While the taco filling fries, prepare the slaw by combining all of the slaw ingredients in a large bowl with a wooden spoon.

When the apples, carrots and onions are ready, transfer them to a paper-towel lined bowl and allow to rest a few minutes (so that some of the oil is removed and they are no longer scolding hot). Toss the apple mixture with cumin, cardamom and cinnamon. Fill the tortillas with this mixture and top with slaw, then enjoy!



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