MEXICAN TACOS WITH SALSA AND GUACAMOLE

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MEXICAN TACOS WITH SALSA AND GUACAMOLE

I have always loved “bitty” food.  Give me a buffet with an array of dips and bits and pieces and I’m happy.  As a kid, we used to have homemade soup on a Sunday followed by a ‘grab and go’ style feast with lots of different bits on the table to choose from.  I have such fond memories of this and my time as a vegan cook was influenced by this experience too when I sold my Bumpkin Boxes – a 3 portion salad box with different ingredients every day.

So it makes sense to assume that I love tacos.  I usually break them in half as I’ve never managed to muster how to eat them whole without everything falling out!

INGREDIENTS

Rice
1 red onion
1 stick celery
1 tbsp rapeseed oil
2 cloves garlic
½ tsp oregano
1 green chilli
2 tsp smoked paprika
½  tin tomatoes
200ml water
½ leek
100g rice
½  tin kidney beans

Salsa
1 pack of good quality vine tomatoes
half a red onion
handful of coriander
salt
dash of vinegar
1/2 lime

Guacamole
2 avocados
handful of coriander
1 lime
handful of cherry tomatoes
pinch of salt

Shredded romaine lettuce and a pack of tacos.

  1. Fry the onion and celery for 5 minutes, add the garlic, chilli and oregano and stir
  2. Add all the rest of the ingredients and cook, covered until the rice is cooked and the water has evaporated. Check the water and add more during cooking – it can easily stick to the bottom of the pan quickly
  3. To make the salsa, chop the cherry tomatoes in quarters and add to a bowl with a little salt and leave to stand for 10 minutes.
  4. Finely chop the onion and coriander and add to a separate bowl with the vinegar and lime juice
  5. Drain the tomatoes of their juice (keep for a pasta sauce or salad dressing!)
  6. Add to the onion mix and refrigerate
  7. To make the guacamole, add the avocados, salt, lime and coriander to a processor and pulse – keep some texture so it’s not too smooth. Add the tomatoes and stir.
  8. Bake the tacos, shred the lettuce and serve immediately

This will serve at least four people.

By |2017-06-14T09:28:57+00:00June 14th, 2017|Dinner, Recipies, Savoury|0 Comments

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