Tortillas with vegetables and salsa on board with spoon

Chargrilled vegetable tacos with smoky salsa

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2

Make vegan tacos with a smoky-sweet salsa for a healthy weekend lunch and pack in all of your 5-a-day. Kiwi brings a moreish, fruity dimension to the salsa

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal351
  • fat6g
  • saturates1g
  • carbs56g
  • sugars20g
  • fibre15g
  • protein12g
  • salt0.2g
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Ingredients

  • 175g pack baby corn
  • 1 large red onion, sliced (190g)
  • 1 red pepper, deseeded and roughly chopped
  • ½ tsp cumin seeds
  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large ripe kiwi, halved lengthways (110g)
  • 1 large tomato, halved (115g)
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g wholemeal flour, plus extra for rolling
  • 1 large garlic clove
  • 15g fresh coriander, chopped
  • 1 tsp vegan bouillon powder
  • ½ tsp smoked paprika
  • 85g red cabbage, finely shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

Method

  1. Heat oven to 220C/200C fan/gas 7. Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.

  2. Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.

  3. Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.

  4. Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.

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Comments, questions and tips

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catie74
12th Mar, 2018
Looks nice enough but this recipe will not provide you with 5 portion of fruit and veg
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