Spicy Veggie Tacos with Chunky Guacamole

This week I had my first post published on Great British Chefs. They were looking for a post on BBQs or barbies as I like to call then, so I created a new veggie burger, a Green Lentil, Potato and Mushroom Burger.

I was really pleased with my new burger. It's easy to make, very frugal and healthy. It contains no eggs or dairy and is made with only a few simple ingredients.

• green lentils
• potatoes
• mushrooms
• garlic
• porridge oats
• seeds
• spices

Do pop over and have a read of my first post and check out my author page. Of course likes, tweets and comments are always appreciated.

While I was exploring the site I found they had a great vegetarian recipe collection. They kindly gave me permission to publish a recipe from it, but I had trouble deciding what to make, so I asked Graham to choose and he selected these Spicy Veggie Tacos with Chunky Guacamole. The recipe was created by Michelin star chef Matthew Tomkinson.

We all loved this dish. The spicy mince was really flavourful and it was a great contrast to the crisp iceberg lettuce, cold sour cream and comforting grated cheddar.

Graham enjoyed his without the sour cream and cheese. The next night he had some on flour tortillas instead of tacos and enjoyed those too.

Can you believe this is the first time I have ever eaten a crispy taco? They were a revelation!

Spicy Veggie Mince for Tacos 

Written by Jacqueline Meldrum with kind permission from Great British Chefs.
Original recipe by Matthew Tomkinson.

June 4, 2013

Spice veggie mince with green and red peppers. Perfect served inside crispy tacos with iceberg lettuce, sour cream, guacamole and grated cheddar.

Ingredients

• 454g frozen veggie mince
• 1 large onion, sliced
• ½ red pepper, sliced
• &frac12, green pepper, sliced
• 1 tbsp chilli powder
• 2 tbsp 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 

Instructions

1. Saute the onion and peppers in the oil for 1 minute in a large pan. 
2. Add the veggie mince and cook gently for 5 minutes. 
3. Add the spices and stir well to combine. 
4. Add 200ml of water to the pan. Bring it to the boil and cook for 4-5 minutes, The mixture will thicken. 
5. Keep warm until you are ready to load up the tacos. Serve with shredded iceberg lettuce, sour cream, guacamole and grated cheddar.

Details:

Total time: 20 mins
Yield: Serves 6

The chunky guacamole I served the tacos with was made from 2 avocados, 1 tomato, ½ red onion, 2 tsp olive oil, the juice of ½ lime and fresh coriander.

Everything was chopped roughly, apart from the onion, which I chopped finely, then mixed together and seasoned with salt and pepper.

You should always make this first, so the flavours have time to develop.

Enjoy!!!  


Disclosure: Great British Chefs gave me permission to publish this recipe. This is not a sponsored post and I was not paid to write this post. Any opinions expressed are my own.