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Buffalo swede tacos recipe

1 rating

We bet you've never thought of adding roasted swede to your tacos but why not give it a try? Add a sprinkle of blue Stilton and a quick pickled onion to pimp your taco Tuesday. See method

Serves 4
Takes 50 mins
508 calories / serving
Freezable
Vegetarian

Ingredients

1 small red onion, sliced
2 tbsp red wine vinegar
1 tbsp smoked paprika
1½ tsp ground cumin
1 tbsp cornflour
1 tbsp rapeseed oil
800g swede, peeled and cut into wedges
70ml buffalo hot sauce
1 tbsp maple syrup
1 lime, ½ juiced, rest cut into wedges
2-pack ripe and ready avocados, sliced
8-pack mini white tortilla wraps, heated to pack instructions
75g vegetarian blue Stilton, crumbled
15g fresh coriander, leaves picked

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2115kj
508kcal 25%
Fat
26g 38%
Saturates
9g 45%
Sugars
16g 17%
Salt
1.9g 31%

of the reference intake
Carbohydrate 48.8g Protein 12.9g Fibre 10.7g

Method

Put the onion and vinegar in a bowl with a pinch of salt. Massage together with your hands, then set aside to pickle. Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with baking paper.
Mix the paprika, cumin and cornflour in a bowl. Stir in the oil, then add the swede; toss to coat. Transfer to the tray and roast for 30 mins, turning halfway.
Stir together the buffalo sauce and maple syrup in a bowl. Brush over the swede, drizzling over any left in the bowl, then roast for 10 mins or until sticky and tender.
Squeeze the lime juice over the avocado, then divide the buffalo swede and avocado between the wraps and crumble over the cheese. Top with the pickled red onion and coriander. Serve with the lime wedges.

Freezing and defrosting guidelines

Freeze buffalo swede only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Taco recipes