CARBS 10% / PROTEIN 40% / FATS 50%

Pastrami cheese taco

Back to recipes


Cheddar cheese - 35 g
Red onion - 25 g
Pastrami - 100 g
Red pepper - 60 g
Dijon mustard - 1 tsp
Pickled gherkin - 1 gherkin
Baby spinach - 1 cup


  1. Grate the cheese into a bowl and heat a pan on the hob
  2. Pour grated cheese onto a hot very non-stick pan, making a thin layer covering an area no wider than 10cm.
  3. As cheese melts, bubbles and spreads, keep pushing the edges back in to maintain an approximately 10cm wide circle of cheese
  4. The edges will start to wrinkle and harden. When this happens lift the cheese out of the pan with your spatula and press the handle of a wooden spoon across the cheese, then fold the cheese around the handle to make a mini-taco. It will cool surprisingly quicky, but be careful not to burn yourself
  5. Place taco on a plate and repeat with any remaining cheese
  6. Note: if you have a ring mold or a pan no wider than 10cm, this makes life a lot easier for yourself
  7. While tacos cool, fry the red onion in hot fatty pan until it browns, add half the spinach leaves to wilt for 2 minutes, then turn off heat and allow to cool
  8. Fill taco with pastrami, mustard, sliced gherkin, onion and sliced red pepper, serving what won't fit in the taco alongside