Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Matthew Tomkinson's spicy veggie tacos with guacamole recipe

Matthew Tomkinson's spicy veggie tacos with guacamole recipe

101 ratings

These tasty tacos are quick to make for a meatless Monday meal. The guacamole in this recipe would go well as a side for other meals too. See method

  • Serves 6
  • 30 mins to prepare and 15 mins to cook
  • 370 calories / serving
  • Vegetarian

Ingredients

For the taco filling

  • 600g (19oz) vegetarian mince
  • 1 large onion
  • 1/2 red pepper
  • ½ green pepper
  • ½ iceberg lettuce
  • handful coriander
  • 100g (3 1/2oz) Cheddar, grated
  • 1½ tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper

For the spice mix

  • 2 tbsp onion granules
  • 1 tbsp mild chilli powder, or to taste
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp cornflour

For the guacamole

  • 2 avocados, ripe
  • 1 tomato, diced
  • ½ red onion, finely chopped
  • handful chopped coriander
  • ½ lime
  • 2 tsp olive oil
  • ½ tsp Tabasco, or to taste
  • 1 pinch salt
  • 1 pinch black pepper
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1535kj
    370kcal     18%

  • Fat

    23g 33%

  • Saturates

    7g 35%

  • Sugars

    6g 7%

  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 18.8g Protein 21.9g Fibre 9.1g

Method

  1. Prepare the taco filling by slicing the onion, pepper halves and by shredding the iceberg lettuce. Children can wash the coriander and pluck the leaves from the stems into a bowl. Grate the Cheddar into a bowl, taking care with your fingers with the end bit of cheese.
  2. Place a large frying pan with the olive oil over a medium-high heat. Once hot, fry the onion and pepper slices for 1 minute.
  3. Carefully add the vegetarian mince and cook for 5 minutes, stirring to break up the mince as needed. As the pan begins to dry out, stir in the spices, sugar, salt and cornflour.
  4. Slowly pour in 200ml of water and bring the mixture to the boil. Cook for 4-5 minutes, or until the mixture thickens, coating the mince in a nice sauce. Add a little salt and pepper to taste and keep warm while you make the guacamole.
  5. Split the avocados in half and remove the stones. Use a spoon to scoop out the flesh into a mixing bowl. Dice the tomato and finely chop the onion.
  6. Add the onion, tomato and coriander to the avocado. Squeeze in the lime’s juice and add the olive oil. Children can use clean hands to mix the ingredients together to form a thick paste. Once done, season with Tabasco, salt and pepper to taste.
  7. Before serving, warm the mince back in the pan and gently warm the taco shells in an oven according to the package.
  8. To serve, lay the tacos shells filled with mince out onto plates. Add the shredded lettuce, coriander, Cheddar and Tabasco as desired, and serve with the homemade guacamole.

See all Mexican recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.