Double trouble vegetarian tacos
These tacos are the perfect balance of flavours and textures.
Ingredients:
• 2 Aviko Hashbrown Röstiko Rounds
• 1 onion
• 2 cloves of garlic
• 200 g mushrooms
• 4 tbsp olive oil
• 100 g cauliflower florets
• 100 g chickpeas (drained from cans)
• 1 tbsp fajitas or taco spice mixture
• 100 g sliced white cabbage
• 50 g carrot julienne
• 2 tbsp lemon juice
• 2 sprigs of coriander
• 1 spring onion
• Spanish chili sauce to taste
• 4 tbsp mayonnaise
• 1 avocado
• 4 tbsp crème fraiche
• 8 small corn tortillas
Method
Preparation: 30 minutes
- Chop the onion. Finely chop the garlic and cut the mushrooms into slices.
- Heat 2 tablespoons of olive oil in a frying pan. Sauté the onion with the garlic and cauliflower for 4 minutes. Add the mushrooms and fry for 4 minutes.
- Roughly chop the rösti rounds. Stir the rösti rounds with the chickpeas and fajitas spices through the vegetables. Bake for 5 minutes.
- Meanwhile, for the salad, mix the white cabbage with the carrot, 2 tablespoons of olive oil and the lemon juice. Chop the coriander and spring onion and add with salt and pepper to taste.
- Mix chili sauce into the mayonnaise to taste. For the avocado sauce, mash the flesh of the avocado with the crème fraiche. Add salt and pepper to taste.
- Heat a griddle pan or dry skillet over medium heat. Heat the tortillas for about 1 minute on each side until smooth and lightly seared.
- Place the warm tortillas on 4 plates. Spoon the rösti mixture with the chickpeas onto the tortillas. Divide the salad on top. Garnish with the chili mayonnaise and avocado sauce. Serve right away.
Tip: Do you love fish tacos? Replace the chickpeas with shrimp.