Did you read the name of this recipe and think “what the… what?” What is a socca? What does it have to do with tacos, and why are there peaches in the salsa?
But you know the path to a great Whole Ingredient recipe is an adventurous one, right?
In the true spirit of a test kitchen, I’ve been tinkering with a few different ideas and combining some international favourites into one delicious dish!
So if you’re a fan of tacos and the Mediterranean (which you know I am!), I think you’re going to love these Smoky Socca Tacos & Peach Salsa.
Have you brunched on Chermoula-Spiced Karantita yet? If you have, you’ll know why I’m such a fan of chickpea-flour pancakes. They’re:
- incredibly simple to make;
- have a gentle, savoury flavour;
- only require two ingredients; and
- are suitable for nearly all dietary requirements, being gluten-free.
I think all of the above make these just perfect for turning into taco tortillas! They’re the ultimate carrier for all of those tasty, vibrant toppings.
If you loved the karantita recipe – or just had a peek – you’ll also know that chickpea-flour pancakes come with many regional identifiers, socca being the South-Eastern French variety.
This really is such a versatile, easy and healthy batter; so when I decided to come up with a Whole Ingredient take on the ever-popular taco, I couldn’t resist sprinkling it with a little Mediterranean flavour.
Traditionally eaten in the round, I thought it only appropriate to turn the socca into a taco tortilla. Maybe I have invented the tacca – although I’ll save you from any further forays into word-play territory…
The combination of flavours and textures in this recipe work really well together. These tacos have:
- the heady, healthy and hearty punch of Mexico with pinto beans, onions and chipotle;
- the fresh, light juiciness of tomatoes, avocado and lime; and
- oh! The peaches. I think peaches cross the divide, no? Either way, they taste of the sun, which I think is obligatory for a taco.
All of this loveliness is finished off just perfectly with my Cashew Lime Sour Cream. It really adds a delicious spike of citrus zing, while coolly complementing the smoky, spicy chipotle.
What are some of your favourite ways to combine different cuisines?
- For the socca:
- 200g chickpea/gram flour
- 300ml water
- Olive oil for cooking - see note
- For the hot filling:
- 1 chipotle chilli
- 1 tsp olive oil
- 1 red onion
- 4 cloves garlic
- 1 tin pinto beans (400g / drained weight 240g), rinsed and drained
- 1 medium tomato
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp good soy sauce or aminos
- For the peach salsa:
- 1 avocado
- 4 saturn peaches or 1 regular peach
- 2 medium tomatoes
- Juice of 1 lime (preferably organic)
- Handful of fresh coriander stems & leaves
- 4 romaine or gem lettuce leaves
- For the Cashew Lime Sour Cream: see recipe
- Make the socca batter by sifting the chickpea flour into a bowl. Combine with the water by hand-whisking (using a fork is fine) to ensure there are no lumps and it's nice and bubbly. Set aside.
- Place the chipotle chilli in a bowl with boiling water and set aside.
- To make the salsa, chop the avocado, peaches and tomatoes into small chunks and combine in a bowl with the lime juice and finely chopped coriander.
- Cut the lettuce into fine ribbons and place in a bowl.
- Remove the chipotle chilli from the water and remove the seeds and membrane (if you don't do this your mouth will be on fire!). Finely chop the rest.
- Heat the olive oil in a frying pan while you chop the onion, garlic and tomato. Add these and the chipotle to the pan and cook until the onions become translucent - about 5 minutes. Add the cumin and paprika, give it a stir and then add the pinto beans. While this is cooking you can make the socca tacos.
- Place a good, non-stick frying pan on a medium heat, adding a little oil if needed (see note). Once the pan is hot, spoon in some of the socca batter. I find a large serving spoon is about the right amount - making about 6 tortillas.
- Wait for bubbles to appear in the batter. Once they have all popped, flip the tortilla over and allow the other side to cook - about 2 minutes on each side.
- Pop them on a plate ready to serve.
- The hot filling will also be ready by now, transfer this to a serving bowl.
- Prepare the sour cream (see recipe) if you haven't already.
- I like to serve these by setting out all the dishes on the table for a DIY dinner - it's much more fun!
If you don't want to be cooking the hot filling and the socca tortillas at the same time, make the tortillas first and set aside on a plate - they don't need to be hot to serve.
I've suggested using organic limes because not only do they taste great, but they are unwaxed (which is particularly important if you're using the zest).