Roast Cauli and Capsicum Tacos

Nutrition per serve

Ingredients

• 2clov garlic
• 250g cauliflower
• 1pcs capsicum
• 10g Spanish seasoning
• 1pcs lime
• 1pcs avocado
• 6pcs flour tortillas
• 30g pepitas
• 2g chilli flakes
• 1bunch coriander
• 15ml olive oil
• 23ml extra virgin olive oil
• 5ml red wine vinegar

Method

1. Step 1 — Prep vegetables
   Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Crush or finely chop the garlic. Coarsely chop the cauliflower stem, then cut the head into small florets. Cut the capsicum into 1.5cm-thick strips.
2. Step 2 — Roast vegetables
   Combine half the garlic, 2 tsp Spanish seasoning* and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the cauliflower and capsicum to the seasoned oil and toss to coat. Transfer to the lined tray and roast for 22-25 mins until golden and tender.
3. Step 3 — Make guacamole
   Meanwhile, finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Scoop the avocado into a bowl, then mash with a fork. Stir in the lime zest and juice and season with salt and pepper.
4. Step 4 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through.
5. Step 5 — Make pepita-chilli oil
   While the tortillas are warming, put the pepitas, remaining garlic, ½ tsp chilli flakes* (you can omit the chilli if preferred) and 1½ tbs extra virgin olive oil in a small frypan over low heat. Cook, stirring occasionally, for 5 mins or until fragrant. Remove the pan from the heat, then stir in 1 tsp red wine vinegar.
6. Step 6 — Get ready to serve
   Finely chop the coriander, including the stems. Divide the tortillas among plates. Spread with the guacamole and top with the roast vegetables. Drizzle with the pepita-chilli oil and scatter with the coriander. Serve with the lime wedges.

Allergens

Sulphites, Gluten, Wheat