Chipotle celeriac tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
For the avocado crema
- 2 ripe avocados, peeled and stoned
- 2 limes, juiced
- 1 small garlic clove, crushed
For the salsa
Method
- STEP 1
Heat the oven to 200C/180C fan/ gas 4. Toss the celeriac pieces on a baking tray with the oil and 1/2 tsp salt. Roast for 20 mins, turning halfway. Mix together the chipotle, honey and butter in a small bowl, toss with the celeriac, then return to the oven for 10-15 mins or until cooked through and beginning to caramelise.
- STEP 2
Meanwhile, make the crema. Blitz the avocado, lime and garlic in a food processor with 100ml water and a good pinch of salt until smooth and creamy.
- STEP 3
Make the salsa by tossing all the ingredients together in a bowl and season to taste. Warm through the tacos either in a small frying pan over a medium heat for 1-2 mins or in a microwave. Pile the celeriac, crema and salsa into the tacos, crumble over the cheese, if using, along with pink pickled onions (see recipe, right) and enjoy.
