Crispy Sesame Tomato Rice Paper Tacos

🍅 Crispy Sesame Tomato Rice Paper Tacos These little rice paper tacos are light, crackly and loaded with juicy tomato-cucumber salad, creamy avocado and a sesame-lime yogurt drizzle. They are fast enough for lunch, pretty enough for a snack board, and best eaten while the shells are still warm and crisp. ✨ Yield: 8 small tacos Time: 15 minutes prep, 10 minutes cooking 🥣 Ingredients For the shells: - 8 rice paper rounds - 1 1/2 tbsp neutral oil, plus a little more for brushing - pinch of fine salt For the sesame-lime yogurt: - 1/2 cup Greek yogurt - 1 tbsp lime juice - 1 tsp finely grated lime zest - 1 tsp soy sauce - 1 tsp toasted sesame oil - 1/2 tsp honey or maple syrup - 1 small garlic clove, finely grated - pinch of chilli flakes, to taste For the filling: - 1 1/2 cups cherry tomatoes, quartered - 1 small cucumber, finely diced or shaved into ribbons - 1 ripe avocado, sliced - 3 scallions, finely sliced - 2 tbsp chopped coriander, basil or parsley - 1 tbsp toasted sesame seeds - 1 tsp rice vinegar or lime juice - black pepper, to taste - extra lime wedges, to serve 👩‍🍳 Method 1. Make the sauce. Stir yogurt, lime juice, lime zest, soy sauce, sesame oil, honey, garlic and chilli flakes until smooth. Taste it - it should be tangy, lightly salty and creamy. Add a teaspoon of water if you want it drizzleable. 2. Mix the filling. Toss tomatoes, cucumber, scallions, herbs, sesame seeds, rice vinegar and a little black pepper. Keep the avocado separate until assembly so it stays neat and creamy. 3. Crisp the rice paper. Heat a large non-stick skillet over medium-high heat. Brush one rice paper round lightly with oil on both sides. Place it in the hot pan and press gently with a spatula. Cook for 45-75 seconds, turning once, until bubbled, lightly golden in spots and crisp at the edges. 4. Shape while warm. Lift the rice paper from the pan and fold it gently into a taco shape while it is still flexible. Hold it for a few seconds, then place it on a plate. Repeat with the remaining rounds. If a shell firms up flat, leave it as a tostada - it will still taste great. 5. Fill and finish. Add avocado slices, tomato-cucumber filling and a spoonful of sesame-lime yogurt to each shell. Finish with extra sesame, lime zest, herbs and a pinch of chilli flakes. ✨ Texture cue: the shells should be crisp and lightly blistered, not oily. If they brown too fast, lower the heat. If they stay chewy, the pan needs a little more heat and another few seconds. 🍽 Serving tip: serve immediately, with extra sauce and lime wedges on the side. For a heartier meal, add shredded chicken, prawns, crispy tofu or edamame. 🧊 Storage: the sauce keeps for 3 days in the fridge and the tomato filling keeps for 1 day. Crisp the rice paper and assemble only when you are ready to eat. Save this for a crunchy, fresh lunch idea from Tasteloom.club 🌿