Spicy Brazilian Acarajé Tacos with Vatapá and Green Sauce

A Brazilian street food twist on vibrant tacos

These flavorful Brazilian tacos combine the crispy texture of Acarajé fritters with creamy vatapá filling, topped with a refreshing green sauce.

3 h
6
Advanced

Ingredients

For the Acarajé Fritters

2 cups dried black-eyed peas

soaked and peeled

1 small onion

chopped

1 clove garlic

minced

1 teaspoon salt

Oil for frying

For the Vatapá Filling

1 cup dried shrimp or cooked shrimp

ground

1/2 cup unsweetened coconut milk

1/4 cup peanuts

ground

2 tablespoons palm oil

1 tablespoon fresh ginger

grated

1/2 teaspoon cayenne pepper

Salt to taste

For the Green Sauce

1/4 cup cilantro

chopped

1/4 cup parsley

chopped

1 jalapeño

deseeded and chopped

2 tablespoons olive oil

1 tablespoon lime juice

Salt to taste

For the Tacos

Corn tortillas

warmed

Lime wedges

for serving

Preparation

Prepping the Black-Eyed Peas

Soak the black-eyed peas

Soak the black-eyed peas overnight in water.

Soak the black-eyed peas overnight to expedite the preparation process.

Drain and peel the peas

Drain and peel the skin from each pea by gently rubbing them.

Blend the mixture

Blend the peeled peas with onion, garlic, and salt until smooth.

Making the Vatapá

Heat palm oil

Heat palm oil in a pan over medium heat.

Add spices

Add ginger and cayenne pepper, stirring until fragrant.

Combine ingredients

Add ground shrimp, coconut milk, and ground peanuts, cook until thickened.

Cooking Process

Frying the Acarajé

Heat oil in a deep skillet and drop spoonfuls of pea mixture, fry until golden.

Ensure adequate ventilation when frying the Acarajé as it can produce smoke. Use a damp cloth to cover the pea mixture to keep it moist before frying.

Preparing the Green Sauce

Blend cilantro, parsley, jalapeño, olive oil, lime juice, and salt until smooth.

Assembling the Tacos

Fill tortillas with a fritter, add a spoonful of vatapá and drizzle with green sauce.

Plating & Serving