Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Victor's Taco

Written by Chantal Van Winden


Posted on September 01 2023

Preparation: 40 minutes | Cooking: 1 5 minutes | Servings: 4 servings



½ lb (250 g) beef striploin

½ lb (250 g) chorizo, diced

Virgin camelina oil Signé Caméline , for cooking

Salt, to taste

8 corn tortillas

1 recipe for sweet potato puree

1 pico de gallo recipe

Mashed Sweet Potatoes

2 cups (500 ml) cooked sweet potato flesh

1 clove of garlic, finely chopped

2 tbsp. tbsp (30 ml) finely chopped jalapeno pepper

3 tbsp. tablespoon (45 ml) of virgin camelina oil Signé Caméline

Salt, to taste

pico de gallo

1 cup (250 ml) chopped onion

1 cup (250 ml) chopped tomato

1 jalapeno pepper, finely chopped

½ cup (125 ml) fresh cilantro, chopped

¼ cup (60 ml) sea buckthorn berries

3 tbsp. tablespoon (45 ml) of virgin camelina oil Signé Caméline

Salt, to taste


  1. Mashed sweet potatoes: In a pan heated over medium-high heat, brown the garlic and chili pepper in the camelina oil.
  2. Add the sweet potato puree, salt, incorporate well and set aside.
  3. Pico de gallo: Mix all the ingredients and set aside to cool.
  4. Taco: Heat a plancha or cast iron pan over high heat, brown the chorizo ​​in the camelina oil until slightly crispy. Remove and reserve.
  5. In the same pan, sear the sirloin steak until nicely browned on both sides. Remove, cut into strips and lightly salt.
  6. Quickly reheat the tortillas in a pan heated over medium heat.
  7. Spread each tortilla with mashed sweet potatoes, add the beef strips and chorizo, then garnish with a generous spoonful of pico de gallo. Serve immediately.

Recipe credit: Curieux Bégin



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