Guacamole and Salsa

Today I feature some Mexican food I made. It took me 1hr 30min to prep and clean after. It is that simple. Mexican dish prepared is Crispy Tacos with homemade fresh Guacamole, Salsa, Mexican Rice, Roasted Vegetables and Chilled whipped Soy yoghurt. It serves 4.

Guacamole

Baby Vine tomatoes 6nos

Ripenend Avacado 1 {large}

Red Onion half

Jalapeños 2

Fresh Coriander handful

Lime 1

Peppercorns

Sea Salt

Roughly chop the onion, jalapeños and coriander. In a granite Pestle and mortar simply add all the ingredients. Crush them, until it forms a rough, gooey mixture. Before you add the jalapeños test them first. Cut the tip and taste it. If too hot please remove the seeds before you add to the rest of the mixture. Yes it is so simple and tasty.

*You can buy this wonderful Pestle and Mortar from Souschef.co.uk - a wonderful source of exotic and mundane ingredients for cooking.

Salsa

Roughly chop onion, jalapeños, coriander and mint. In a Pestle and mortar simply add all the ingredients. Crush them, until it forms a rough, gooey mixture. Before you add the jalapeños test them first. Cut the tip and taste it. If too hot please remove the seeds before you add to the rest of the mixture.

Roast Vegetables

Red onion 1 {large}

Yellow corn 1

Green pepper 1

Olive Oil

Fresh cracked pepper

Sea Salt

Chop long and slender slices of onions and peppers. Scrap the yellow corn. On baking trays lay the vegetables roughly separating them. Drizzle olive oil, salt and pepper to the vegetables. Bake at 180°C in a fan oven until the vegetables are slightly charred.

Mexican Rice + Mixed beans

Spanish Rice 1 cup

Mixed Beans 1 can

Alpro Plain Soy yoghurt or Fage Greek yoghurt

Fresh Corn

Sweet Paprika Pinch

Muscavado Sugar Pinch

Fresh Cracked Pepper

Olive Oil 1 tablespoon

Sea Salt

In a small pan add 50ml water and bring it a boil. Add the rice, fresh corn, paprika, olive oil, salt, sugar and pepper. Keep stirring until the rice starts cooking. Always cook rice on simmer. In around 20 mins the rice should be ready.

Drain the beans from the can and place in a bowl. Chop some fresh coriander and mint together and keep ready for serving. Whip the soy yoghurt or the greek yoghurt with a pinch of cracked pepper,  sweet paprika and lime juice.

Heat the Crispy shells in the oven, layer the ingredients starting with the rice, beans and vegetables, followed by guacamole and salsa. Top it with yoghurt and the coriander and mint mixture.

For all those meat lovers simply shred beef or chicken baked with paprika, sea salt and pepper and top your tacos with it.

Dig into this fabulous, light and spicy dish. Hope you enjoy it as much I do. If you have any questions please feel free to email me.