with chipotle aioli and fresh guacamole
The taco is a staple of Mexican cuisine today enjoyed around the world. These veggie tacos are super quick to create with standout elements including a creamy chipotle aioli and delicious cubes of golden fried cheese.
Allergens
Utensils
Tags
Grilling Cheese
200 grams
Bell Pepper
1 unit(s)
Sweetcorn
1 pack(s)
Chipotle Paste
1 sachet(s)
Scallion
1 unit(s)
Tortilla
8 unit(s)
Aioli
1 sachet(s)
Avocado
1 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Drain and rinse the corn in a sieve.
- Chop the grilling cheese into 2cm chunks.
- Trim and thinly slice the scallion.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the pepper and corn and season with salt and pepper.
- Fry until the pepper has softened and the corn has coloured slightly, 4-5 mins.
- Once charred, remove from the pan and cover to keep warm.
- Meanwhile, add the aioli and chipotle paste to a bowl.
- Mix together and leave to the side.
- Halve the avocado and remove the pit.
- Use a tablespoon to scoop the flesh out into a bowl.
- Mash with a fork and season to taste with salt and pepper.
- Return the pan to medium-high heat with a drizzle of oil.
- Add the cheese and fry until golden brown on all sides, shifting as it colours, 4-6 mins.
- Once cooked, remove the pan from the heat.
- Meanwhile, pop tortillas into the oven to warm through for 2-3 mins.
- Spread chipotle aioli over each of the tortillas.
- Divide the veg between the tortillas and finish with golden fried cheese.
- Sprinkle over the scallion.
- Dollop a generous helping of the guac and any remaining aioli on top.
4453
kJ
Energy (kJ)
1064
kcal
Energy (kcal)
66.8
g
Fat
25.2
g
of which saturates
81.2
g
Carbohydrate
18.1
g
of which sugars
1.1
g
Dietary Fiber
39.4
g
Protein
0
mg
Cholesterol
5.55
g
Salt
