Vegetarian Rainbow Tacos

These are perfect for Tacos Tuesday and pack a powerful flavour punch!

Prep time: 25 mins  

Cooking time: 15 mins  

Serves 4 

Ingredients 

• ¼ Red Cabbage  
• ½ Spanish Onion  
• ½ Coriander Bunch 
• 1 Avocado  
• 350g Sweet Corn  
• 400g Black Beans  
• 150g Feta Cheese  
• 100g Chipotles in Adobo 
• 6 Tbsp Mayonnaise 
• 640g Tortillas x20 
• 1 Lime  
• Olive Oil 
• Salt and Pepper 

METHOD 

1. Finely slice the cabbage using a mandolin. Finely slice the onion. Wash and finely chop the coriander, reserve some leaves for garnishing. Crumble the feta cheese into a small bowl. Set all aside. 
2. Drain the corn and place into a bowl with a drizzle of olive oil and a sprinkle of chopped coriander. Mix through. 
3. Peel the avocado and place in a bowl. Season with salt, pepper, a sprinkle of coriander and a dash of lime juice. Mix well and set aside in the fridge. 
   
4. Mix the mayonnaise and chipotle sauce in a small bowl. Add some lime juice and season with salt and pepper. Stir well until smooth and runny. 
   
5. Drain the black beans and place in a small saucepan with the nacho salsa and a sprinkle of coriander. Bring to the boil, then turn down heat to low and keep warm, stirring occasionally. 
   
6. Warm the tortillas in a frying pan or grill for 5-10 seconds on each side. Wrap in a dry towel as they come off the grill to keep warm.  
   
7. Build each taco with your choice of ingredients. Drizzle with chipotle mayo, lime juice and garnish with coriander leaves.  
    

Chef's Note

Add any meat of your choice to the nacho salsa. Make sure to precook the meat before adding to the sauce.