Vegetarian Tacos with Lime Mayonnaise

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

Meanwhile, prepare the lime mayonnaise: Whisk egg yolk, mustard, a pinch of salt, and 1 tbsp lime juice in a bowl. Beat with a mixer on high speed, slowly incorporating the sunflower oil, first drop by drop, then in a thin stream. Continue beating for approx. 10 minutes until a creamy mayonnaise forms. Chill until serving.

Slice the chili and garlic finely. Roast them in a pan with 2 tbsp olive oil until the garlic is golden. Add the halved cherry tomatoes and half of the chopped coriander. Season with a pinch of salt and fry vigorously for a few minutes until the tomatoes soften.