Smoky Squash Tacos
Moreish tacos with a spicy kick.
Vegan Tacos
Food
Main Courses
Quick Meals
Mexican
Vegan
A perfect Summer lunchtime light bite
10 Servings
Ingredients
• 20ml olive oil
• 800g GARDEN GOURMET® Sensational™ Pulled Fillets
• 400g Maggi Rich & Rustic Tomato Sauce
• 100ml chipotle sauce
For the chimichurri:
• 50ml olive oil
• 20g fresh jalapeño
• 50g coriander
• 50g flat leaf parsley
• 100g spring onions, chopped
• 10g garlic, peeled
• 30ml white wine vinegar
To serve:
• 20pc taco shells
• 150g red onions, peeled & sliced
• 400g romaine lettuce
• 300 ml vegan crème fraiche
Method
- In a frying pan, heat the olive oil and fry the GARDEN GOURMET® Sensational™ Pulled Fillets for 2-3 mins.
- In a saucepan, combine the Maggi Rich & Rustic Tomato Sauce and chipotle sauce. Bring to a simmer and cook for 5 mins until slightly thickened.
- Pour the sauce over the GARDEN GOURMET® Sensational™ Pulled Filets in the frying pan. Remove from heat.
- To make the chimichurri, place all the ingredients into a blender. Blitz until smooth. Pour the chimichurri into small dip pots.
- Heat the taco shells on a baking tray.
- Fill the taco shells with the GARDEN GOURMET® Sensational™ Pulled Fillets and sauce.
- Serve the taco shells with the red onions, romaine lettuce, vegan crème fraiche, and chimichurri.
