Vegetarian Tacos with Lime Mayonnaise

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

Meanwhile, prepare the lime mayonnaise. Mix egg yolks (from 2 eggs), mustard, a pinch of salt, and 15 ml of lime juice in a bowl. Beat with a mixer on high speed, gradually stirring in the sunflower oil in a very thin stream. Continue beating for about 10 minutes until a creamy mayonnaise consistency is achieved. Chill in the refrigerator until serving.

For the filling, finely slice the chili and garlic. In a pan with 2 tbsp olive oil, sauté the chili and garlic until golden brown. Add the halved cherry tomatoes and half of the chopped cilantro. Season with salt and sauté vigorously for a few minutes until the tomatoes soften.