Spicy Veggie Tacos with Guacamole

Matthew Tomkinson
Serves Serves 6
Print recipe
  • Prep time 15 mins
  • Cook time 15 mins
  • Ready time 30 mins

These tasty tacos from Matthew Tomkinson make a fun meal for adults and kids alike.

Ratings
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

For the Taco Filling

  • 600 g vegetarian mince, frozen
  • 1 large onion, sliced
  • ½ red pepper, sliced
  • ½ green pepper, sliced
  • ½ iceberg lettuce, shredded
  • 100 g cheddar, grated
  • 1 handful coriander, leaves picked
  • 1½ tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper

For the Spice Mix

  • 1 tablespoon chilli powder, mild
  • 2 tablespoons onion powder, or celery salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon cornflour

For the Guacamole

  • 2 avocados, ripe
  • 1 tomato, diced
  • ½ red onion, finely chopped
  • ½ lime, juice only
  • ½ teaspoon Tabasco, to taste
  • 2 teaspoons olive oil
  • 1 handful coriander, chopped

To Serve

  • 6 crunchy taco shells

Method

To make the taco filling, put a frying pan over a medium-high heat and add the olive oil. When the pan’s hot, fry the peppers and onion for 1 minute.

Add the frozen vegetarian mince and cook for 5 minutes.

When the pan starts to dry out, add the sugar, salt, spices and cornflour and stir to combine.

When the mixture has combined, pour in 200 ml of water and bring to the boil. Cook for 4-5 minutes until the mixture thickens to coat the mince. Season with salt and pepper and keep warm.

To make the guacamole, halve the avocados and take out the stones. Scoop out the avocado flesh into a mixing bowl.

Add the olive oil, onion, coriander, lime juice, tomato and some drops of Tabasco.

Season with salt and pepper.  Mix the ingredients together using your hands to form a thick paste.

Warm up the mince in the pan and heat the tacos through in a hot oven according to packet instructions.

Place the tacos on plates and add the coriander, lettuce, grated cheese and Tabasco. Top or serve with the guacamole.

 

Additional notes

Recipe courtesy of Great British Chefs. Visit their site for more great vegetarian recipes.