Tacos filled with vegetables and yogurt sauce

Ingredients

• 150 g buckwheat flour
• 50 g flour
• 1 pinch of salt
• 250 ml lukewarm milk
• 2 tbsp liquid butter
• 3 eggs
• oil for frying
• 1 red bell pepper
• 1 Zucchini
• 2 carrots
• 1 chili pepper
• 1 green onion
• 6 lettuce leaves
• 150 g yogurt
• 2 tbsp lemon juice
• 1 tbsp chopped parsley
• Salt
• Cayenne pepper

Instructions

1. 1.

   For the tacos, whisk flour and buckwheat flour with milk, salt, and butter until smooth. Fold in eggs and let rest for about 10 minutes. Then fry six pancakes of roughly 12‑14 cm diameter in hot oil.

2. 2.

   Wash, trim, and slice the bell pepper into thin strips.

3. 3.

   Wash and trim the lettuce leaves.

4. 4.

   Wash, trim, and cut or shave the zucchini into thin strips.

5. 5.

   Peel the carrots and also shave or cut them into sticks.

6. 6.

   Wash the chili pepper and cut it into rings.

7. 7.

   Peel the green onion and slice it. Briefly blanch the bell pepper, zucchini, carrots, and green onion in salted water, then shock in ice water and drain. Mix with the chili rings and fill the tacos with the lettuce leaves. Stir yogurt with lemon juice and parsley until smooth; season with salt and cayenne pepper. Spoon a dollop onto each taco and serve.