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Tacos with Curry Walnut Meatballs

This recipe is a fun and flavorful twist on traditional tacos. The meatballs are made with a blend of ground beef, california walnuts, and curry powder, which gives them a unique and delicious flavor. The tacos are then topped with a variety of fresh and colorful toppings, such as avocado, tomatoes, and cilantro, which add a burst of freshness and texture. This dish is perfect for a casual weeknight dinner or a fun and festive party.

Recipe courtesy of the California Walnut Comission.

Ingredients

70 g	Californian walnuts
3	spring onions
600 g	ground beef
1 heaped tsp.	red curry paste
	salt, pepper
1	mango
1	red pepper
50 g	baby spinach
4 tbsp.	light balsamic vinegar
½	Orange, only juice
1 ½ tbsp.	honey
1 tsp.	mustard
5 tbsp.	olive oil
8	taco shells

Step 1
Chop the California walnuts. Wash the spring onions and cut the green and white separately into fine rings. Mix the white of the onions with the minced meat, California walnuts, except for some for garnish, and curry paste. Season with salt and pepper. Form 20 small meatballs (approx. 40 g each). Grill the meatballs on a hot grill for approx. 8 minutes until golden brown on all sides.
Step 2
Peel the mango, cut the flesh from the stone and cut into strips. Quarter the peppers, remove the seeds, wash and also cut into thin strips. Wash and sort the spinach and mix with the pepper, mango and spring onion greens. For the dressing, mix vinegar, orange juice, honey and mustard. Whisk in the olive oil. Season with salt and pepper.
Step 3
Mix the dressing with the salad. Cut meatballs in half if necessary and arrange salad and meatballs in taco shells. Serve garnished with Californian walnuts.

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Tacos with Curry Walnut Meatballs

Ingredients

Step 1

Step 2

Step 3

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