Spicy veggie tacos with guacamole
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These vegetarian tacos may be lacking meat, but they're definitely not lacking on flavour. Matthew Tomkinson provides an easy Mexican-inspired spice mix for a vegetarian mince filling, and when paired with a homemade guacamole, you have tasty, crunchy, creamy, spicy packages ready to devour.
First published in 2015
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Ingredients
Metric
Imperial
Taco filling
- 600g of vegetarian mince, frozen
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 1 large onion, sliced
- 1/2 iceberg lettuce, shredded
- 1 handful of coriander, leaves picked
- 100g of cheddar, grated
- 1 1/2 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of pepper
Spice mix
- 1 tbsp of chilli powder, mild
- 2 tbsp of onion powder, or celery salt
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp sugar
- 1 tsp salt
- 1 tsp cornflour
Guacamole
To serve
- 6 crunchy taco shells
SAVE RECIPE
Method
1
For the taco filling, place a frying pan over a medium-high heat and add the olive oil. Once hot, fry the peppers and onion for 1 minute
- 1 large onion, sliced
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 1 1/2 tbsp of olive oil
2
Add the frozen vegetarian mince and cook for 5 minutes
- 600g of vegetarian mince
3
As the pan starts to dry out, add the spices, sugar, salt and cornflour and stir to combine
- 1 tbsp of chilli powder, mild
- 2 tbsp of onion powder, or celery salt
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp sugar
- 1 tsp salt
- 1 tsp cornflour
4
Once combined, pour in 200ml of water and bring to the boil. Cook for 4-5 minutes until the mixture thickens to coat the mince. Season with a pinch of salt and pepper and keep warm
5
For the guacamole, halve the avocados and remove the stones. Scoop out the flesh into a mixing bowl
- 2 avocados, ripe
7
Season with salt and pepper. Use your hands to mix the ingredients together to form a thick paste
- 1 pinch of salt
- 1 pinch of black pepper
8
Before filling the tacos, warm up the mince in the pan and heat the tacos through in a hot oven according to packet instructions
- 6 crunchy taco shells
9
Lay the tacos out onto plates and add the lettuce, coriander, grated cheese and Tabasco. Build them as you like and top or serve with the guacamole
- 1/2 iceberg lettuce, shredded
- 1 handful of coriander, leaves picked
- 100g of cheddar, grated
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