Sweetcorn and Bell Pepper Tacos
with golden cheese and fresh guacamole
The taco is a staple of Mexican cuisine today enjoyed around the world. These veggie tacos are super quick to create with standout elements including a creamy chipotle aioli and delicious golden fried cheese.
Tags:
Family Friendly
•Quick
•Spicy
•Veggie
•Climate Conscious
Allergens:
Milk
•Wheat
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Grilling Cheese
(Contains: Milk)
1 unit(s)
Bell Pepper
1 pack(s)
Sweetcorn
1 sachet(s)
Chipotle Paste
1 unit(s)
Scallion
8 unit(s)
Tortilla
(Contains: Wheat)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Avocado
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4378 kJ
Energy (kcal)1046 kcal
Fat67.5 g
of which saturates25.3 g
Carbohydrate80.1 g
of which sugars15.5 g
Dietary Fiber7.6 g
Protein33.7 g
Cholesterol0 mg
Salt6.58 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Cooking Steps
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Drain and rinse the corn in a sieve.
- Drain the cheese then cut into slices (3 per person). Add to a bowl of cold water.
- Trim and thinly slice the scallion.
TIP: To avoid turning on your oven, dry-fry the tortillas in a pan instead.
2
- Place a large pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the bell pepper and corn and season with salt and pepper.
- Fry until the bell pepper has softened and the corn has coloured slightly, 4-5 mins.
- Once charred, remove from the pan and cover to keep warm.
3
- Meanwhile, add the aioli and chipotle paste to a bowl.
- Mix together and leave to the side.
4
- Halve the avocado and remove the pit.
- Use a tablespoon to scoop the flesh out into a bowl.
- Mash with a fork and season to taste with salt and pepper.
5
- Return the pan to medium-high heat with a drizzle of oil.
- Remove the cheese slices from the water and pat dry with kitchen paper. Toss with Central American spice.
- Once the pan is hot, add the cheese and fry until golden, 2-3 mins each side.
- Once cooked, remove the pan from the heat.
- Meanwhile, pop tortillas into the oven to warm through for 2-3 mins.
6
- Halve each cheese slice widthways.
- Spread chipotle aioli over each of the tortillas.
- Divide the veg between the tortillas and finish with golden fried cheese.
- Sprinkle over the scallion.
- Finish with a generous helping of guacamole and any remaining aioli.
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