Vegetarian Tacos - Eat Love Share

Vegetarian Tacos

By on December 11, 2015

image_pdfimage_print

Processed with VSCO with hb1 preset(Makes 4)

For the tortillas:

  • 1/2 cup masa harina (ie. tortilla corn flour)
  • 1/2 cup hot water
  • 1/4 tsp sea salt

Stir together the masa harina and sea salt, then add the water slowly. Stir until the mixture comes together and forms a ball of dough – it should feel firm without feeling sticky.

Cover the dough with a clean tea towel and rest for 30-60 minutes. Once ready, divide the dough into four small balls and flatten (between two sheets of grease-proof paper) using a tortilla press.

Heat a frying pan over high heat until smoking hot, then fry one tortilla for a couple of minutes, or until cooked through. Flip and cook on its other side for 30 seconds before transferring to a clean plate. Cover with a clean tea towel and repeat with the remaining tortilla dough balls.

Meanwhile, prepare the rest of the ingredients.


For the sweet potato puree:

  • 125 orange sweet potato, peeled and cut into 1 cm thick coins
  • 2 tsp extra virgin olive oil
  • pinch sea salt

Preheat the oven to 200 degrees C. Toss the sweet potato with the olive oil and sea salt until well coated, then transfer to a baking tray lined with grease-proof paper. Bake for 20 minutes, or until cooked through and soft.

Transfer to a blender and blend until smooth. If you’d like an even silkier consistency, you can pass the puree through a sieve. Transfer the mixture to one corner of a small zip-loc back, then snip off the tip and use as a piping bag.

In the meantime, prepare the other ingredients.

For the guacamole:

  • 1 ripe avocado
  • 1 tbsp freshly squeezed lime juice
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Combine all of the ingredients in a small bowl and mash with the back of a fork. Transfer the mixture to one corner of a small zip- loc back, then snip off the tip and use as a piping bag.

For the sautéed mushrooms:

  • 10 button mushrooms, rubbed clean
  • 1/2 tbsp extra virgin olive oil
  • pinch sea salt

Thinly slice the mushrooms, then heat the oil in a small frying pan over high heat. Add the mushrooms and a pinch of salt, then fry – stirring regularly – until softened and browned. Transfer to a small bowl until ready to assemble the tacos.

To assemble:

  • 1/4 cup finely- shredded red cabbage
  • 1 x 100g tub of Chris’ Traditional Corn Relish dip
  • 1 tbsp crumbled feta
  • small handful red currants

Transfer the dip to one corner of a small zip- loc back, then snip off the tip and use as a piping bag. Lay the four tortillas onto a clean, dry surface and divide the cabbage, mushrooms, sweet potato puree and guacamole between them. Sprinkle with crumbled feta and red currants, then enjoy.

Tacos