close
Magazine
Advertisement
 

Tacos with salsa and guacamole

Quick and easy to make, this filling and colourful main course is low in saturated fat but high in flavour. It is a great recipe to tempt even the most ardent of meat–eaters into enjoying a vegetable–based meal.

Tacos with salsa and guacamole

Ingredients

  • Eggplant and pumpkin filling
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 eggplant, about 280 g, cubed
  • 1 butternut pumpkin, about 700 g, halved, seeded, peeled and cubed
  • 1 large zucchini, about 170 g, cubed
  • ¼ teaspoon chilli powder
  • ½ teaspoon ground cumin
  • 1 clove garlic, crushed
  • 1 can tomatoes, about 400 g
  • salt and pepper
  • Guacamole
  • 1 large ripe avocado
  • juice of ½ lime
  • Tomato salsa
  • 3 ripe tomatoes, diced
  • ½ red onion, finely chopped
  • ⅓ cup chopped fresh coriander
  • 8 taco shells, about 85 g in total
  • ⅔ cup (160 g) low–fat natural yogurt
  • pinch of paprika
  • lime wedges
  • sprigs of fresh coriander to garnish

Preparation

  1. Heat the oil in a large saucepan, add the onion and eggplant, and fry for 5 minutes over a high heat, stirring frequently, until the vegetables are lightly browned.
  2. Add the butternut pumpkin and zucchini, then stir in the chilli powder, cumin and garlic.
  3. Pour in the canned tomatoes with their juice, and add seasoning to taste.
  4. Bring to the boil, breaking up the tomatoes with a wooden spoon.
  5. Cover the pan and simmer for about 15minutes, stirring occasionally, until the pumpkin is just tender.
  6. Check occasionally to ensure that there is enough liquid in the pan and add a little water, if necessary.
  7. Meanwhile, preheat the oven to 180°C.
  8. To make the guacamole, halve and stone the avocado, scoop out the flesh into a bowl and mash it with the lime juice.
  9. Mix together all the ingredients for the salsa in a separate bowl.
  10. Set the guacamole and salsa aside.
  11. Put the taco shells on a baking tray and warm them in the oven for 3–4 minutes.
  12. Transfer the taco shells to warmed serving plates.
  13. Fill with the eggplant mixture.
  14. Top with guacamole, yogurt and salsa, then sprinkle with paprika.
  15. Garnish with lime wedges and coriander sprigs, and serve.

Serves 4
Preparation: 10 minutes
Cooking: 20 minutes



Source:

Amazing Vegetables

Click here for more cookbooks...
Advertisement

More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Advertisement