My celery root tortillas have been such a hit with you guys that I knew I had to come up with another fun taco recipe using them.
I also wanted to answer some of the most common questions I get from you about celery root and how to make the tortillas.
A lot of people ask where to find celery root, and I think it differs from country to country, but most grocery stores should carry them when they are in season from September to April. During the summer months they are a bit harder to find (although you should still be able to find them!) in places such as farmers markets and produce stores.
Celery root will last over 6 week so in the fridge so I recommend buying them in bulk. I created the video posted below to show you how to cut the tortillas so thinly while still keeping your fingers intact.
The key is to cut the tortillas into slices and then shave them thinner by running a knife over the top. It’s actually so much easier then it sounds and makes a big difference in the end result!
Another question I often get is regarding the flavour of the tortillas, and whether they really do taste like celery. In my opinion the answer is no. The flavour of celery root is mild with a slight sweet and earthy taste. This is only noticeable when eating the tortillas on their own, as soon as they are topped with the taco filling the taste becomes undetectable.
For this taco recipe, I topped the celery root tortillas with seared tuna, mango salsa, red cabbage, avocado and a spicy chipotle sauce.
These tacos are incredibly refreshing and flavourful. I love how light the celery root tortillas are, which allows you to eat at least 2 more then normal.
Another great thing about these tacos is that you can assemble them a few hours in advance and they will hold together unlike traditional corn or flour tortillas which become mushy after an hour or so. This makes these tacos great for entertaining because you can assemble them in advance and forget about them until its time to serve.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 2 ripe mangoes peeled and diced
- the juice and zest from 1 lime
- 1/3 cup chopped cilantro
- 1/4 red onion finely chopped (approx 2 tbsp)
- 1/3 cup soaked cashews
- 2 tbsp water
- 1/2 tsp chipotle chili powder (or chipotle paste/chili in adobo sauce)
- juice from half a lime
- 1 celery root
- 1/4 cup orange juice
- 1 tbsp lime juice
- 1 clove garlic crushed
- 1 tbsp olive oil
- 2 large tuna steaks
- 1/4 tsp salt
- 2/3 cup shredded red cabbage
- 1 large avocado diced
- 1 jalapeño thinly sliced
Combine all of the ingredients for the salsa in a bowl. Gently stir with a spoon to ensure its well mixed. Place in the fridge until ready to use.
To prepare the chipotle sauce, combine all of the chipotle cream ingredients listed in a high speed blender (such as a nutribullet) and blend until completely smooth. You may need to add more water to get the liquidy consistency of a sauce. It will slightly thicken when stored in the fridge.
In a rimmed dish whisk together the orange and lime juice, oil and garlic. Place the tuna steaks in the dish, sprinkle with salt and let marinate for 10 minutes per side.
To prepare the tortillas cut both ends off of the celery root and then slice off the outer peel. Using a sharp knife cut the celery root into slices that are as thin as possible (watch the video above for a demonstration on how to cut the tortillas)
Preheat the BBQ to medium heat or alternatively heat a grill pan on the stove on medium heat. Once hot grill the tortillas for approximately 4 minutes per side until grill marks form and the tortillas are tender and pliable.
Once the tortillas are done cooking, place the tuna steaks on the grill and cook for just 2 minutes per side (cook longer if you prefer your tuna more well done)
Transfer the tuna steaks to a cutting board and cut across the grain into 1/4-inch-thick slices.
To prepare the tacos, top each of the tortillas with some shredded red cabbage, avocado, jalapeño, 2 slices of the tuna and a spoonful of the salsa and chipotle sauce.