Tacos are such a quick and easy thing to make, especially when cooking for a big group of people. I'm a huge fan of Mexican food too, so if it's got guacamole, sour cream and salsa involved i'm there.
For the filling I decided to do something other than chicken, since it's time we all started eating a bit less meat and a bit more veggies!
Instead, I went for cauliflower and black beans to keep the dish packed with protein and flavour. Have a go at this recipe and please let me know how it went!
Ingredients (Serves 4):
2tsp Olive oil
2 corn on the cob
1/2 Cauliflower, chopped into small pieces
1tsp smoked paprika
400g tin of black beans, drained and rinsed
1 tbsp chipotle paste
12 soft taco shells
For the salsa and guacamole:
3 medium tomatoes, deseeded and chopped
1/2 small onion, chopped
Bunch of fresh coriander, chopped
1 red chilli (optional)
Zest and juice of 2 limes
2 ripe avocados
1 garlic clove, crushed
Method:
1) Heat the oil in a large pain over a high heat. Brush the corn cobs and cauliflower with paprika. Add the corn to the hot pan and cook, turning regularly for about 10 minutes. Transfer to a plate.
2) Add the cauliflower to the pan and stir fry until tender and slightly charred.
3) Meanwhile, stand the cobs on their ends on a chopping board and slice down the sides to remove the kernels. Make the salsa by mixing the tomatoes with the onion, coriander, chilli, the zest and juice of 1 lime and some seasoning. For the guacamole, mash the avocados with the zest and juice of the other lime and crushed garlic clove. Season as you wish and set to the side.
4) Return the pan to the heat, add the black beans and chipotle paste and a splash of water. Cook for a few minutes and mash some of the beans a bit. Season to taste.
5) Serve all together!