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Spicy veggie tacos with guacamole

Spicy veggie tacos with guacamole

Spicy veggie tacos with guacamole

PT40M

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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
  • 1 pinch of salt
  • 1 pinch of pepper
5
For the guacamole, halve the avocados and remove the stones. Scoop out the flesh into a mixing bowl
  • 2 avocados, ripe
6
Add the onion, coriander, lime juice, olive oil, tomato and a few drops of the Tabasco
  • 1/2 red onion, finely chopped
  • 1 tomato, diced
  • 1/2 lime, juice only
  • 1/2 tsp Tabasco, to taste
  • 2 tsp olive oil
  • 2 2/3 handfuls of coriander, chopped
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
  • 2 2/3 handfuls of coriander, leaves picked
  • 100g of cheddar, grated

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