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    Chilli avocado tacos

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    Chilli avocado tacos

    • Preparation time: 15 minutes
    • Cooking time: 8 minutes to 10 minutes

    Serves: 4


    1 tsp sunflower oil
    1 red Romano pepper (140g), halved lengthways, seeded and thinly sliced
    240g pack Vegan Grain Mince
    400g can black or kidney beans, drained and rinsed
    4 Red Choice tomatoes, chopped
    ½ x 185g jar Cooks’ Ingredients Chilli & Orange Paste
    2 Perfectly Ripe Avocados
    Juice of 1 unwaxed lime
    ½ tsp garlic salt
    8 Santa Maria Corn & Wheat Tortillas

    To serve:
    1 red chilli, seeded and finely chopped
    ½ small red onion, very thinly sliced
    ½ x 28g pack coriander leaves, to serve 


    1. Heat the oil in a large sauté pan and cook the pepper for 2-3 minutes. Add the mince, beans and tomatoes and stir for 3 minutes then add the paste and cook for a further 2 minutes until piping hot.

    2. Skin, stone and very roughly mash the avocado with the back of a fork. Add the lime juice and garlic salt, to taste.

    3. Gently warm the tortillas in a griddle or frying pan. Divide the chilli between the tortillas and top with the creamy avocado. Scatter over the chilli, red onion and coriander leaves and serve swiftly.

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    5 stars