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Vegan tacos with avocado lime cream

Vegan tacos with avocado lime cream are the perfect way to celebrate World Vegan Day. Great for a vegan lunch or a ‘Taco Tuesday’ dinner.
Meal Type Dinner, Lunch
Cuisine Mexican-Inspired
Keyword Dairy-Free, Vegan, Vegan tacos, Vegetarian
Total Time 50 minutes
Servings 4 Tacos
Author Veg Coast Cook

Ingredients

Bean filling

  • 1 tbsp extra virgin olive oil reserve 1/2 tbsp for cabbage leaves
  • 1 red onion approx. 130g, chopped
  • 1 red capsicum approx. 140g, chopped
  • 1 large red chilli deseeded & finely sliced (reserve a couple slices of chilli for garnish)
  • 2 clove garlic crushed
  • 1 can of red kidney beans drained and rinsed (approx. 250g)
  • 1 tsp cumin ground (reserve 1/2 tsp for cabbage leaves)
  • 1 tsp coriander ground (reserve 1/2 tsp for cabbage leaves)
  • 200 g canned diced tomatoes

Red cabbage taco shells

  • 1 Medium-sized red cabbage
  • 1 tbsp semolina use rice flour for a gluten-free substitute

Toppings

  • 1 large avocado peeled, stone removed and flesh roughly chopped
  • 1 lime
  • Salt and pepper
  • 160 g iceberg lettuce finely shredded
  • 150 g baby carrots cut into ribbons with a vegetable peeler
  • 1 tbsp fresh coriander leaves

Instructions

  1. Bean filling: add half a tablespoon of oil to a frying pan. Add red onion, red capsicum, garlic and most of the red chilli. Fry on a medium heat for 3 minutes. Add red kidney beans, stir and fry for 2 minutes. Sprinkle in half a teaspoon each of ground cumin and coriander. Season with salt and pepper. Add tinned tomatoes, stir and turn the heat down to low and allow to simmer for 10 minutes. Remove from heat or keep warm until serving.
  2. Preheat oven to 180°C fan. Line a baking tray with greaseproof paper.
  3. Red cabbage taco shells: take four leaves off the red cabbage and wash & dry the leaves thoroughly. Rub the remainder of the oil into the cabbage leaves so that they are completely coated. Rub the inside and outside of the leaves with the rest of the cumin and coriander. Transfer spiced cabbage leaves to the baking tray and sprinkle all over with semolina so that they are evenly coated. Bake in oven for 20 minutes or until crisp. Remove from oven.
  4. Avocado lime cream: put the chopped avocado, juice of the lime and salt & pepper into a small food processor. Blend until smooth.
  5. To assemble a vegan taco: put a baked red cabbage leaf on a serving plate or board and add a couple of spoons of the bean filling. Top with shredded iceberg lettuce and carrot ribbons, dot with avocado lime cream and sprinkle with a couple of fresh coriander leaves and sliced red chillies. This dish can be served hot or cold.