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Tacos with Salsa and Guacamole The Filling 2tbsp of Olive oil 1 Onion, finely chopped 1 Aubergine, diced

1 butternut squash, peeled and diced 1 red pepper, diced Half a tsp of chilli powder Half tsp of ground cumin 1 garlic clove, crushed 1 tin of chopped tomatoes Salt and pepper Guacamole 2 Avocados, halved peeled and stoned Juice of a half a lime a fresh chilli, deseeded and chopped 2tbsp of fresh coriander, chopped Salsa 3 tomatoes, diced half a red onion chopped of Cucumber diced 3 tbsp of tinned sweetcorn Dash of white wine vinegar tsp of sugar

To Serve 8 tacos shells (or tortillas) 150g sour cream Method: 1) Heat the oil, then fry the Aubergine and butternut squash for 5mins or until golden. 2) Stir in the red pepper, the chilli, cumin and garlic. Add the tin of tomatoes and season to taste. Cover and simmer for 15minutes. 3) To make guacamole, roughly mash the avocado flesh in a bowl and mix in the lime juice, chilli and coriander. 4) In a separate bowl, mix together all the salsa ingredients and set aside. 5) Heat the taco shells in the oven, then transfer to plates. Fill with the butternut mixture. Top with the guacamole, salsa and sour cream and garnish with grated cheese, A sprinkle of paprika and lime wedges. Enjoy!

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