Vegan Tacos

Vegan Tacos

Intro: This great vegan tacos recipe was the brainchild of Deliciously Ella when Marks and Spencer challenged her to come up with a healthy wheat free recipe using their Mexican range. There's no wheat used as the recipe subs in lettuce leaves for tortillas as the taco base. These are then topped with butternut squash & sweet potato with charred corn, guacamole and a cashew nut cream made spicy with our Smoked Chilli Paste. Simply delicious and well worth a go, especially if you've got a dinner party or BBQ coming up with lots of hungry vegetarians to feed.

Ingredients: Cashew cream

  • 1tbsp Lime juice
  • 100g Cashew nuts (soaked for a few hours in cold water)
  • 2tsp Gran Luchito Smoked Chilli Paste
  • Salt
  • Pepper

Main filling

  • 2 Ears of corn
  • 1tbsp Olive oil
  • 1tsp Ground cumin
  • ½tsp Ground coriander
  • ½ Butternut squash (chopped into 1.5cm cubes)
  • 1 Sweet potato (chopped into 1.5cm cubes)
  • 1 Tomato (chopped into 1.5cm cubes)
  • 1tbsp Soy sauce
  • 2 Little gem lettuces

Guacamole

  • 1 Ripe avocado
  • ½ Red onion
  • Small handful fresh coriander
  • Juice of half a lime

Instructions:

  1. Soak the cashews in cold water for a few hours.
  2. Blitz in a food processor with lime juice, a splash of water and the Gran Luchito Smoked Chilli Paste until smooth and creamy (add more water if necessary).
  3. Heat a griddle pan until it's very hot. Smother the peeled sweetcorn ears with a little olive oil.
  4. Add corn to pan and turn every now and again, developing a nice char on the outside.
  5. Once cooled, remove kernels with a sharp knife.
  6. In a pan over a medium heat, add a little olive oil. Add the spices and heat for a few minutes before adding the chopped squash and sweet potato.
  7. Cook for 5 minutes, stirring occasionally.
  8. Add the chopped tomato and soy sauce, stir and cook until the squash and sweet potato are cooked through (about 20mins). If it gets too dry, add a little splash of water every now and again.
  9. Once cooked, add the sweetcorn to the mix and leave aside.
  10. Make the guacamole by roughly mashing the avocado with a fork.
  11. Fold in some chopped coriander leaves, lime juice, red onion, salt and pepper.
  12. Peel the very outside leaves of the lettuces (save these for a salad some other time).
  13. Use the firmer inner leaves as vessels to carry the potato/squash mixture.
  14. Top each with a dollop of guacamole and a spoonful of the cashew cream.

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