Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo
A vegetarian Mexican recipe with hard taco shells, herb butter, potatoes (aloo) - cut into wedges. Ready in 45 min, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
14 steps- 1
To begin making the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo, prepare all the ingredient and keep it ready
hard taco shells(8)achari mayo - for drizzling on top(1 tablespoon)nutralite cheesy garlic mayo - for drizzling on top(1 tablespoon) - 2
Heat a pan and add herb butter, once it melts add the potatoes, sprinkle some salt, cover and roast until it is cooked and lightly crisp
herb butter(1 teaspoon)potatoes (aloo) - cut into wedges(2)salt - to taste - 3
Once done, sprinkle some cumin powder, stir well to combine and turn off the heat
cumin powder (jeera)(1 teaspoon) - 4
Keep aside
- 5
In another pan add a little more herb butter and once the butter melts add all the different coloured capsicum
herb butter(1 teaspoon) - 6
Saute and cook until the capsicums sweat out a bit
- 7
Once done add the cauliflower, red chilli flakes and salt
cauliflower (gobi) - cut into florets(1 cup)red chilli flakes(1 teaspoon)salt - to taste - 8
Saute till combined
- 9
Cover the pan and cook till the cauliflower is soft and cooked through
cauliflower (gobi) - cut into florets(1 cup) - 10
Once the capsicum and cauliflower are roasted, add the roasted potatoes into the pan, steamed corn and the Nutralite Veg Mayo
potatoes (aloo) - cut into wedges(2)cauliflower (gobi) - cut into florets(1 cup)sweet corn(1/2 cup)achari mayo - for drizzling on top(1 tablespoon)nutralite cheesy garlic mayo - for drizzling on top(1 tablespoon) - 11
Give it a good toss and keep aside
- 12
Place the Tacos in the microwave or the oven on high heat and allow it to crisp
hard taco shells(8) - 13
To assemble the Indo Mexican Roasted Vegetable Taco take one taco, spoon the roasted vegetables inside the taco shell and drizzle the Achari Mayo or the Cheesy Garlic Mayo on top of the roasted vegetables and serve immediately
hard taco shells(8)achari mayo - for drizzling on top(1 tablespoon)nutralite cheesy garlic mayo - for drizzling on top(1 tablespoon) - 14
Serve the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo along with Baked Mexican Rice and glass of Sangria for your weekend dinner
hard taco shells(8)achari mayo - for drizzling on top(1 tablespoon)nutralite cheesy garlic mayo - for drizzling on top(1 tablespoon)
Rate this recipe
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Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo
A vegetarian Mexican recipe with hard taco shells, herb butter, potatoes (aloo) - cut into wedges. Ready in 45 min, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
14 steps- 1
To begin making the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo, prepare all the ingredient and keep it ready
hard taco shells(8)achari mayo - for drizzling on top(1 tablespoon)nutralite cheesy garlic mayo - for drizzling on top(1 tablespoon) - 2
Heat a pan and add herb butter, once it melts add the potatoes, sprinkle some salt, cover and roast until it is cooked and lightly crisp
herb butter(1 teaspoon)potatoes (aloo) - cut into wedges(2)salt - to taste - 3
Once done, sprinkle some cumin powder, stir well to combine and turn off the heat
cumin powder (jeera)(1 teaspoon) - 4
Keep aside
- 5
In another pan add a little more herb butter and once the butter melts add all the different coloured capsicum
herb butter(1 teaspoon) - 6
Saute and cook until the capsicums sweat out a bit
- 7
Once done add the cauliflower, red chilli flakes and salt
cauliflower (gobi) - cut into florets(1 cup)red chilli flakes(1 teaspoon)salt - to taste - 8
Saute till combined
- 9
Cover the pan and cook till the cauliflower is soft and cooked through
cauliflower (gobi) - cut into florets(1 cup) - 10
Once the capsicum and cauliflower are roasted, add the roasted potatoes into the pan, steamed corn and the Nutralite Veg Mayo
potatoes (aloo) - cut into wedges(2)cauliflower (gobi) - cut into florets(1 cup)sweet corn(1/2 cup)achari mayo - for drizzling on top(1 tablespoon)nutralite cheesy garlic mayo - for drizzling on top(1 tablespoon) - 11
Give it a good toss and keep aside
- 12
Place the Tacos in the microwave or the oven on high heat and allow it to crisp
hard taco shells(8) - 13
To assemble the Indo Mexican Roasted Vegetable Taco take one taco, spoon the roasted vegetables inside the taco shell and drizzle the Achari Mayo or the Cheesy Garlic Mayo on top of the roasted vegetables and serve immediately
hard taco shells(8)achari mayo - for drizzling on top(1 tablespoon)nutralite cheesy garlic mayo - for drizzling on top(1 tablespoon) - 14
Serve the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo along with Baked Mexican Rice and glass of Sangria for your weekend dinner
hard taco shells(8)achari mayo - for drizzling on top(1 tablespoon)nutralite cheesy garlic mayo - for drizzling on top(1 tablespoon)
Rate this recipe
