Recipes. VEGAN TACOS
You can make a nice guacamole by smashing an avocado and adding some diced red onion, garlic, chilli, salt and pepper and a good glug of lime juice or you could cheat and buy some ready-made! Either way, this simple Mexican inspired recipe is so easy, simply spread guac on a toasted taco, top with fried chilli mince and top it off with some pickled red onion to take you to Mexico in a heartbeat.
- Ingredients
- Method
- Prep: 1 hour
- Difficulty : easy
- Cook: 10 mins
- Serves: 4
- 4 vegan soft flour or corn tacos
- 250g Herbivore vegan mince
- 1 tbsp cumin powder
- 1 tbsp cayenne pepper
- 1 tbsp garlic granules
- 1 tbsp oregano
- ½ tbsp coriander powder
- ½ tsp salt
- 1 tsp freshly milled black pepper
- 1 medium sized red onion
- 100ml red wine vinegar
- 200g guacamole
Step 1. Slice the red onion into the thinnest slithers you can manage, pop into a bowl and cover with red wine vinegar. Leave to pickle for about an hour.
Step 2. Mix the Herbivore vegan mince in a bowl together with the cumin, cayenne pepper, garlic granules, oregano, coriander, salt and pepper. (use clean hands to crumb it together)
Step 3. In a large pan over medium heat, warm the light olive oil. Crumb in the chilli mince and season with salt and a good pinch of freshly milled black pepper. Cook for 3-4 minutes then flip and cook until the mince is really crispy. Don’t be afraid to leave it to caramelise on both sides to get super crispy and make the delicious flavours come out.
Step 4. Warm the tacos, in a dry pan or under a very hot grill for 10 seconds, to make them super soft and warm. Spread the guacamole on the base of the tacos and then top with the chilli mince a few pickled onion slithers on top.
Step 5. To finish the tacos squeeze some fresh lime and picked coriander all over and finish with freshly milled black pepper
Step 6. Serve with a freezing cold beer!
