Vegetarian Tacos with Lime Mayonnaise

Preheat the oven to 150 degrees (top/bottom heat). Bake the taco shells in the oven for about 25 minutes until crispy.

Meanwhile, prepare the lime mayonnaise: Whisk egg yolk, mustard, a pinch of salt, and 15 ml lime juice in a bowl. Beat with a mixer on high speed, slowly pouring in the sunflower oil in a thin stream. Continue beating for about 10 minutes until a creamy consistency is achieved. Chill in the refrigerator until serving.

For the filling: Slice chili pepper and garlic finely. In a pan with 2 tbsp olive oil, fry the chili and garlic until golden brown. Add the halved cherry tomatoes and half of the chopped cilantro. Season with salt and fry over high heat for a few minutes until the tomatoes soften.