Matthew Tomkinson's spicy veggie tacos with guacamole recipe
These tasty tacos are quick to make for a meatless Monday meal. The guacamole in this recipe would go well as a side for other meals too.
See method- Serves 6
- 30 mins to prepare and 15 mins to cook
- 370 calories / serving
Ingredients
For the taco filling
- 600g (19oz) vegetarian mince
- 1 large onion
- 1/2 red pepper
- ½ green pepper
- ½ iceberg lettuce
- handful coriander
- 100g (3 1/2oz) Cheddar, grated
- 1½ tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
For the spice mix
- 2 tbsp onion granules
- 1 tbsp mild chilli powder, or to taste
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp sugar
- 1 tsp salt
- 1 tsp cornflour
For the guacamole
- 2 avocados, ripe
- 1 tomato, diced
- ½ red onion, finely chopped
- handful chopped coriander
- ½ lime
- 2 tsp olive oil
- ½ tsp Tabasco, or to taste
- 1 pinch salt
- 1 pinch black pepper
Each serving contains
- Energy
- 1535kJ 370.0kcal
- Fat
- 23g
- Saturates
- 7g
- Salt
- 2.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 18.8gProtein 21.9gFibre 9.1g
Method
- Prepare the taco filling by slicing the onion,pepperhalves and by shredding the iceberg lettuce. Children can wash the coriander and pluck the leaves from the stems into a bowl. Grate the Cheddar into a bowl, taking care with your fingers with the end bit of cheese.
- Place a large frying pan with the olive oil over a medium-high heat. Once hot, fry the onion and pepper slices for 1 minute.
- Carefully add the vegetarian mince and cook for 5 minutes, stirring to break up the mince as needed. As the pan begins to dry out, stir in the spices, sugar, salt and cornflour.
- Slowly pour in 200ml of water and bring the mixture to the boil. Cook for 4-5 minutes, or until the mixture thickens, coating the mince in a nice sauce. Add a little salt and pepper to taste and keep warm while you make the guacamole.
- Split the avocados in half and remove the stones. Use a spoon to scoop out the flesh into a mixing bowl. Dice the tomato and finely chop the onion.
- Add the onion, tomato and coriander to theavocado. Squeeze in the lime’s juice and add the olive oil. Children can use clean hands to mix the ingredients together to form a thick paste. Once done, season with Tabasco, salt and pepper to taste.
- Before serving, warm the mince back in the pan and gently warm the taco shells in an oven according to the package.
- To serve, lay the tacos shells filled with mince out onto plates. Add the shredded lettuce, coriander, Cheddar and Tabasco as desired, and serve with the homemade guacamole.
- See all Mexican recipes
