Taco shells

Name: Taco shells
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 Pointed cabbage (approx. 250 g); 1 yellow pepper; 1 Garlic clove; 4 (à 4 g) Taco shells; 2 discs Bacon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato-chili sauce; 7-10 Tbsp Curry, tomato and parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1/2 Pointed cabbage (approx. 250 g)
1 yellow pepper
1 Garlic clove
4 (à 4 g) Taco shells
2 discs Bacon
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato-chili sauce
7-10 Tbsp Curry, tomato and parsley

Directions

1
Clean and wash the pointed cabbage. Cut leaves into fine strips. Clean, wash and finely dice the peppers. Peel garlic, crush finely. Briefly heat taco shells in a preheated oven. In the meantime cut the bacon slices in half. In a frying pan without fat, let it crisply drain and put aside.
2
Fry cabbage, paprika and garlic in bacon fat while turning for about 5 minutes. Season with salt and pepper. Fold in bacon and fill into taco shells. Drizzle with tomato and chilli sauce. Arrange on a plate. Dust with curry and serve immediately garnished with tomato slices and parsley