Leek Tacos with Salsa

Ingredients

• For the Leek Filling
• leeks, trimmed and thinly sliced 2 large
• olive oil 1 tbsp
• garlic cloves, minced 2
• smoked paprika 1 tsp
• ground cumin 1 tsp
• chilli powder (adjust to taste) 1/2 tsp
• vegetable stock 100 ml
• lime juice 1 tbsp
• salt and black pepper to taste
• For the Salsa
• ripe tomatoes, finely chopped 2 medium
• red onion, finely chopped 1/4 small
• fresh coriander, chopped 2 tbsp
• jalapeño, finely chopped (optional) 1/2 small
• lime juice 1 tbsp
• salt pinch
• For Serving
• corn taco shells 8
• avocado, sliced (optional) 1
• extra lime wedges, for serving

Method

1. Prepare the leek filling: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the sliced leeks and cook for 5-7 minutes until softened.
2. Add the minced garlic, smoked paprika, cumin, and chilli powder to the pan. Stir well and cook for another minute until fragrant.
3. Pour in the vegetable stock and lime juice. Bring to a simmer, then reduce the heat, cover, and cook for 8-10 minutes, or until the leeks are very tender and the liquid has reduced slightly.
4. Season the leek mixture with salt and black pepper to taste. Remove from the heat and set aside.
5. Prepare the salsa: In a medium bowl, combine the chopped tomatoes, finely chopped red onion, chopped coriander, optional jalapeño, and lime juice. Season with a pinch of salt.
6. Warm the taco shells according to packet instructions. This usually involves a short time in the oven or microwave.
7. Assemble the tacos: Spoon the warm leek filling into the taco shells. Top with a generous spoonful of the fresh salsa.
8. Serve immediately, with optional sliced avocado and extra lime wedges on the side.