Cette copieuse recette de tacos comprend des patates douces rôties à l'ail BBQ, du chou-fleur au cumin et au paprika, du guacamole à l'avocat assez spectaculaire, de la vinaigrette aux agrumes et à la lime et bien sûr des coquilles de taco croustillantes. Cette recette est une excuse pour célébrer le Cinco de Mayo chaque fois que vous le pouvez !
Ingrédients
méthode (Cochez au fur et à mesure)
Pre-heat the BBQ to a medium high heat. Or preheat your oven to 200°C if you don't have a BBQ.
Toss the sweet potato chunks in a little olive oil and transfer to the pre-heated BBQ and cook on high for 4 minutes before turning down the heat and cooking for a further 6 minutes.
If you're doing them in the oven, place on a baking sheet and cook for 20 minutes at 200°C.
Place the cauliflower florets in a bowl with the olive oil, cumin and smoked paprika and toss. Transfer to a lined baking tray and cook in the oven for 20-25 minutes.
Place all the lime and coriander ingredients into a food processor and blend.
Blend guacamole ingredients in a bowl and set to one side.
Place sweet potato chunks, black beans and sweetcorn into a bowl with the lime and coriander dressing.
Spoon into warmed taco shells and enjoy.