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Recipes

Small batch · Oslo · Fresh. Simple ideas to get the most out of a pack of tortillas.

Tacos with cilantro, salsa and lime wedges on a tiled counter

Spring Salmon Tacos

Smoked salmon, cream cheese and dill

You need

  • 200 g smoked salmon
  • 115 g plain cream cheese, softened
  • 1 g fresh dill or chives
  • 8 g capers
  • 4 Totally Texas tortillas (one pack)
  • Thinly sliced cucumber or radishes
  • Arugula or spring mix

How to

  1. 1 Mix together the cream cheese, dill or chives and capers. Set aside.
  2. 2 Thinly slice the cucumber or radishes.
  3. 3 Heat each tortilla in a dry pan, 30 seconds per side.
  4. 4 Spread the cream cheese mixture on the tortillas and layer the salmon on top. Finish with cucumber and/or radish and arugula or spring mix. Enjoy!

Zesty Shrimp Tacos

with cilantro lime crema

You need

  • 16–20 large shrimp
  • 1 ripe avocado
  • Shredded cabbage or pickled red onions
  • ½ lemon
  • 1 lime
  • Feta or cotija cheese
  • 6 Totally Texas tortillas

How to

  1. 1 Make the smashed avocado and the cilantro lime crema (below).
  2. 2 Heat each tortilla in a dry pan, 30 seconds per side.
  3. 3 Spread smashed avocado on each tortilla and layer 3–4 shrimp on top.
  4. 4 Add cabbage or pickled red onions. Drizzle with crema and sprinkle the cheese on top.

Tip: Use ready-cooked shrimp from the grocery store – regular or spicy.

Smashed Avocado

  • 1 ripe avocado
  • Juice of ½ lemon
  • Salt
  • Red pepper flakes (optional)
  1. 1 Cut the avocado and place both halves in a bowl.
  2. 2 Mash with a fork into a chunky paste.
  3. 3 Squeeze over the juice of ½ lemon and salt to taste.
  4. 4 Want it spicier? Add red pepper flakes to taste.

Cilantro Lime Crema

  • 120 g Greek yogurt or sour cream
  • 28 g mayonnaise (can omit)
  • 0.8 g onion powder
  • 1 clove garlic, finely chopped
  • 15 g lime juice
  • 3 g sea salt, or to taste
  • 25 g fresh cilantro
  1. 1 Blend everything except the cilantro in a food processor.
  2. 2 Add the cilantro and pulse until you can still see green flakes.
  3. 3 No food processor? Mix by hand, finely chop the cilantro and stir it in at the end. Season to taste.

How to warm the tortillas

  1. 1 Dry pan on medium-high heat: 20–30 seconds per side, until they get a few brown spots.
  2. 2 Warming a lot at once? Wrap the stack in foil and put it in the oven at 180 °C for 8–10 minutes.
  3. 3 Keep them warm in a kitchen towel until everyone is at the table.

Three quick ones

15-minute Friday tacos

Classic tortillas, seasoned mince or beans, salsa, red onion, cilantro and lime. Done.

Quesadilla with what you have

Cheese between two tortillas, fried golden on both sides. Leftover chicken, peppers or mushrooms make it even better.

Sunny Oslo wrap

Sunny Oslo with creamy hummus, roasted vegetables and arugula. The lunch that makes your colleagues jealous.

Quesadilla on a cutting board

More recipes coming.

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