Exotic Vegetable Soft Tacos | Sanjeev Kapoor Khazana

Wheat tortillas stuffed with freshly made salad, avocado slices and goat cheese.

EXOTIC VEGETABLE SOFT TACOS

Ingredients

1 medium green zucchini, sliced
½ medium red bell pepper, sliced
½ medium yellow bell pepper, sliced
½ medium green capsicum, sliced
½ cup corn kernels, boiled
5-7 broccoli florets, blanched
4 whole wheat tortillas
1 tablespoon olive oil
1 tablespoon chopped garlic
1 small onion, sliced
1 tablespoon chopped jalapenos
Salt to taste
1 medium tomato, cut into juliennes
Crushed black peppercorns to taste
1 tablespoon chopped fresh coriander leaves
1 avocado
1 tablespoon lemon juice
75 grams goat cheese, softened
Salad
1 cup chopped red cabbage, washed in cold water
1 jalapeno
Salt to taste
Crushed black peppercorns to taste
1 tablespoon olive oil
1 tablespoon chopped fresh coriander leaves
1 tablespoon lemon juice

Method

1. To prepare vegetable mixture, heat olive oil in a non-stick pan. Add garlic, mix and sauté for 30 seconds. Add onions, mix and sauté till golden.
2. Add zucchini, ½ bell peppers, jalapenos, salt and toss to mix well. Add corn kernels, broccoli, tomato, crushed peppercorns and toss to mix. Switch off the heat and add chopped coriander, mix and cook for a minute.
3. To prepare salad topping, slice jalapeno.
4. Take red cabbage in a bowl. Add sliced jalapenos, salt, crushed peppercorns and olive oil and mix well. Add chopped coriander and mix well.
5. Deseed and slice avocado. Take in another bowl, add salt and lemon juice and mix well. Refrigerate to chill.
6. Add lemon juice to the prepared salad, mix and refrigerate to chill.
7. Heat the tortillasin a non-stick pan.Shape them into tacos and fill with prepared vegetable mixture. Top withprepared salad, avocado slices and some goat cheese.
8. Serve immediately.

Preparation Time: 20-25 minutes
Cooking Time: 10-12 minutes

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Cuisine - Mexican

Course - starter

Dish - starter