Ultimate Veggie Tacos

Hi, this recipe is based around one from Australia's Women's Weekly 'Big Book of Kids Cooking' but I have adapted it based on ingredients available and from my own chilli experiences. My mum and dad also contributed to the recipe. These tacos are made with a soya meat but can also be made with minced beef or whatever mince you have, ours was on a yellow ticket at our local Co-op so we thought we would give soya meat a try... Results were good and the chilli was very similar to beef, it was quite incredible really, even my sister was fooled! The meal serves between 4-6 people, we found we became full after 2 tacos, that is myself, mum and dad, but my sister kept going and had 4! So, however hungry you and your guests/family are make sure double or half the recipe accordingly. Also, leftover chilli freezes well but the shells do not. Feel free to adapt this recipe to your own needs and the toppings list is just what I used and some extra ideas for you to try. Enjoy!

 

 Dietary Info:

-Contains Dairy {You can use dairy-free alternatives for the cheese and cream or leave them out entirely}

-Gluten-Free {If using corn tacos, the flour ones are not}

-No Nuts

-Suitable for Vegetarians

-Unsuitable for Vegans {You can just make it dairy-free, see above suggestions}

Ingredients:

-12 taco shells

-1/2 avocado, sliced

-1/4 a red onion, finely chopped

-cherry tomatoes, diced

-grated cheese

-pickled jalepenos, finely sliced

-sour cream

-lettuce, shredded

-Sriracha

Method:

1:Just before you are ready to plate, pop the taco shells into the oven and cook according to packet instructions. This will be slightly different for each brand but it will be along the lines of: Put into a preheated oven, at a medium temperature, for 2-4mins, until shells are hot and crunchy.

2: Then, spoon your chilli into the shells and serve. Top with whatever takes your fancy :)

Taco Filling {Chilli}

Ingredients:

-Olive Oil {I used Extra Virgin}

-300g GRO tender mince{This is available from Co-op. It is a soya,onion and beet Vegan and vegetarian meat alternative}

-1x400g tin chopped tomatoes

-1x400g kidney beans, drained

-1 onion, chopped

-3 cloves garlic, finely chopped

spices: {Add as much as you like, some prefer spicy-er and others milder. I have put approximate amounts for what I used but I didn't measure it and based it on taste instead}

-Ground ginger {about 1/4tsp. You could also use fresh, but finely chopped or grated}

-Chilli Powder {1tsp}

-Ground Cumin {1/2tsp}

-Salt&Pepper

Method:

1: Heat a drop of oil in a large frying pan. {I used a wok} Then, add the mince and fry for 10mins, until it is piping hot through and a bit orange. The soya meat won't go brown.

2: While it's frying, chop your onion and garlic. When the meat is ready, add a drop more oil ,if the meat is a bit dry, and then add the onion and garlic to the pan and fry until soft.

3: Next, add a tin of tomatoes and then fill up the tin halfway with water, swish it around and add that to the pan as well. Season with spices and seasoning.

4: Drain the kidney beans through a sieve and rinse under the tap until the water runs clear through the bottom of the sieve. Then, add this to the pan. Check if you are happy with the taste and serve.