Buffalo swede tacos recipe
Created by The Tesco Recipes team
We bet you've never thought of adding roasted swede to your tacos but why not give it a try? Add a sprinkle of blue Stilton and a quick pickled onion to pimp your taco Tuesday.
See method- Serves 4
- Takes 50 mins
- 508 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 small red onion, sliced
- 2 tbsp red wine vinegar
- 1 tbsp smoked paprika
- 1½ tsp ground cumin
- 1 tbsp cornflour
- 1 tbsp rapeseed oil
- 800g swede, peeled and cut into wedges
- 70ml buffalo hot sauce
- 1 tbsp maple syrup
- 1 lime, ½ juiced, rest cut into wedges
- 2-pack ripe and ready avocados, sliced
- 8-pack mini white tortilla wraps, heated to pack instructions
- 75g vegetarian blue Stilton, crumbled
- 15g fresh coriander, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 2115kJ 508.0kcal
- Fat
- 26g
- Saturates
- 9g
- Salt
- 1.9g
- Sugars
- 16g
of the Reference intake
Carbohydrate 48.8gProtein 12.9gFibre 10.7g
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Method
- Put the onion and vinegar in a bowl with a pinch of salt. Massage together with your hands, then set aside to pickle. Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with baking paper.
- Mix the paprika, cumin and cornflour in a bowl. Stir in the oil, then add the swede; toss to coat. Transfer to the tray and roast for 30 mins, turning halfway.
- Stir together the buffalo sauce and maple syrup in a bowl. Brush over the swede, drizzling over any left in the bowl, then roast for 10 mins or until sticky and tender.
- Squeeze the lime juice over the avocado, then divide the buffalo swede and avocado between the wraps and crumble over the cheese. Top with the pickled red onion and coriander. Serve with the lime wedges.
- See more Taco recipes
Freezing and defrosting guidelines
Freeze buffalo swede only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
