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Week 45 - Taco Tuesday

Tacos 3 ways: cauliflower & walnut mince, pulled jackfruit, oyster mushrooms & asparagus - along with Mexi rice.


BASIC INGREDIENTS (4 PEOPLE)

Taco shells (be careful to just get the shells and not the expensive taco kit; alternatively, get tortilla wraps)

1 small cauliflower

180g walnuts

1 punnet oyster mushrooms (or 2 big field mushrooms)

4 asparagus

1 small bunch spring onions

2 brown onions

1 small carrot

1 avocado

2-4 nice vine tomatoes

1 tin jackfruit

1 mug of basmati rice

1 500g carton of passata

Herbs & spices: small bunch coriander, 6 cloves garlic (or jarred), chillies (fresh/dried), cumin, smokey paprika, oregano, cinnamon, 2 Knorr stock pots/stock cube


LUXURY INGREDIENTS (OPTIONAL)

Garlic granules

1 lime

Hot sauce

Frozen peas (2 handfuls)

1 small tin of corn

Sour cream

Cheeeeesseeeeee (grateable, lots for garnishes)

#tacotuesday with all the foodies from this week's class


PREP

Slice 2 onions · chop 4 spring onions in 1inch chunks · dice carrot · crush 6 cloves of garlic · defrost your peas · drain jackfruit


To save time, you can cook the mexi rice and the jackfruit simultaneously as they are similar and easy.


Mexi rice

Heat your a pan on medium-high with a few glugs of olive oil. Add 1 sliced onion, squish around then turn to medium and soften the onions for about 4-5 mins.


Pop in 2 cloves of minced garlic and sizzle for 30 seconds, then add a mug of dry rice. Toast for a minute in the garlicky onions.


Then the spices, stirring after each one:

  • Chillies (fresh/dry) - optional, to taste

  • 1/2tsp cumin

  • 1-2tsp smokey paprika

Pour in 1 mug of passata and 1 mug of stock. Chuck in a stock cube/Knorr pot, your carrots, peas and corn. Stir and then simmer with lid on.

Jackfruit taco mix

Heat another pan and cook the onion and garlic as above.


Then add your spices in this order with a stir after each:

  • Chillies (fresh/dry) - optional, to taste

  • 1/2tsp cumin

  • 1-2tsp smokey paprika

  • 1tsp oregano

  • 1/2tsp cinnamon

When it smells nice, put in two chopped tomatoes, a few dashes of hot sauce (optional), stock cube/pot and a splodge of tomato puree. Finally pour in your drained jackfruit. Simmer with the lid off until thickened (15 mins).


Before serving, use two forks to 'pull' the fruit pieces apart.


Cauliflower & walnut mince

Stick your oven on to 180°.


In SMALL BATCHES blend the walnuts and the raw cauliflower - don't turn them to paste! Put into a mixing bowl with these spices:

  • 2 cloves of minced garlic

  • 1/2tsp garlic granules )optional)

  • Chilli to taste

  • 1/2tsp cumin

  • 1-2tsp smokey paprika

  • 1tsp oregano

  • 1/2tsp cinnamon

Oil a baking tray and crumble the mixture on. Bake until crispy, giving a gentle toss after about 15 mins.


Mushroom & asparagus taco

Into the same mixing bowl as above (to save washing up), tear in your oyster mushrooms to strips, your spring onions in 1inch chunks, asparagus also in 1inch chunks.


You can add in some garlic and chilli if you like. Asparagus is a strong flavour so this is best left mostly plain. Add a few glugs of olive oil and leave.


Stir fry this before serving so it's hot and fresh - takes about 4-5 mins on a medium to high heat.


GARNISHES

The best part of tacos is all the garnishes! They make great sharing food too because you can all top with what you like :)

  • Warm shells in the oven for a few minutes before serving like Chef Polly's leaning tower of tacos...

  • Slice some lime wedges

  • Chopped spring onions

  • Fresh coriander (put the chopped stalks into the rice/jackfruit)

  • Any remaining tomatoes

  • Grate cheese

  • Sour cream

Picture courtesy of @vanda89vandi


Tag us on Instagram if you use any of these recipes and we'll add you to our story! @cookwithkelly


Mushroom & asparagus tacos inspired by the Good Housekeeping website

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