• P62


    Taco filling

    600g of vegetarian mince, frozen

    1 large onion, sliced

    1/2 red pepper, sliced

    1/2 green pepper, sliced

    1/2 iceberg lettuce, shredded

    100g of cheddar, grated

    1 handful of coriander, leaves picked

    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 of ground cumin

    1 tsp of paprika

    1 tsp of oregano

    1 tsp of garlic powder

    1 tsp of sugar

    1 tsp of salt

    1 tsp of cornflour


    2 avocados, ripe

    1 tomato, diced

    1/2 red onion, finely chopped

    1/2 lime, juice only

    1/2 tsp of Tabasco, to taste

    2 tsp of olive oil

    1 pinch of salt

    1 pinch of black pepper

    1 handful of coriander, chopped

    To serve

    6 crunchy taco shells


    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

    Add the frozen vegetarian mince and cook for 5 minutes

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

    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

    For the guacamole, halve the avocados and remove the stones. Scoop out the flesh into a mixing bowl

    Add the onion, coriander, lime juice, olive oil, tomato and a few drops of the Tabasco

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

    Before filling the tacos, warm up the mince in the pan and heat the tacos through in a hot oven according to packet instructions

    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