1.5kg watermelon
2 tablespoons sesame (sesame seeds)
30g soy sauce
1 tablespoon liquid hickory smoke
1/2-1 teaspoon chili flakes
1 teaspoon nori seaweed flakes (crush seaweed to make flakes)
50 g oil
Ingredients to assemble the tacos:
Avocado pulp seasoned with lime, salt and pepper.
Purple cabbage, finely chopped (optionally marinated for 30min in lime juice and salt)
Vegan cheese or crumbled panela cheese (optional)
1. Cut the watermelon into pieces of about 2 cm. The pieces should not be too small, because they shrink during baking.
2. Mix liquid smoke, chili flakes, sesame seeds, soy sauce, oil and nori seaweed flakes. Marinate the watermelon in the above mixture for at least 5 hours or preferably overnight.
3. Preheat the oven to 180 °C. Place the watermelon pieces with the marinade on a baking tray and spread them out well so that they do not touch each other if possible. Bake for about 70 minutes or until they have the consistency of raw tuna.
4. To assemble the tacos, heat the tortillas in the comal or frying pan until they are soft and pliable. Place the watermelon tuna pieces in the center of the tortilla and add the rest of the ingredients. Garnish with the mango salsa or hot sauce of your choice and...
5. Enjoy straight away!
This recipe has been created in collaboration with @bakdandraw
