This delicious taco recipe is perfect for a Mexican entrée, snack, or for a whole meal itself. Super satisfying, easy to make and full of flavour it won’t disappoint!
This recipe is: vegan, vegetarian, gluten free option (use gluten-free tacos), dairy free & serves four.
1 brown onion, peeled and diced
2 cloves garlic, peeled and finely chopped/minced
1 large red capsicum, diced
10g olive oil
1 tsp chilli powder (or to taste)
2 tsp sweet paprika
1 tsp ground cumin
1 tsp salt
1 tbsp lime juice, plus extra lime wedges to serve
60g vegetable stock
650g red potatoes (about 4 large), chopped into bite-size pieces
300g tempeh, chopped into bite-size pieces
1 jar jalapenos, to serve
1 avocado, to serve
2 packets soft corn tacos, to serve. Or try this recipe for gluten-free tortillas, this one for wholemeal tortillas, or this one for corn tortillas.
Salsa, to serve
1. Preheat oven to 180 degrees.
2. Place diced onion, minced garlic, diced capsicum, oil, spices, salt, lime juice, stock, potatoes and tempeh, into a bowl and mix until combined.
3. Lay out on baking tray and cover with foil, bake for 20 minutes.
4. Remove foil and bake for another 15 minutes, or until potatoes are cooked and crispy.
Serve with soft corn tacos jalapenos, guacamole and your favourite salsa.
Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.
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