SERVES 4–6
PREP: 25 MINUTES, PLUS MARINATING
COOK: 10 MINUTES
2 x 200g (7oz) blocks of smoked tofu, cut into slices 1cm (½in) thick
1 tbsp ancho or standard medium chilli powder
2 tsp sweet smoked paprika
1 tsp ground cumin
2 tbsp olive oil
12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought
½ small red cabbage, shredded
2 fresh green jalapeño peppers, sliced
Guacamole, to serve
Cholula or other chilli sauce, to serve (optional)
FOR THE MANGO SALSA
Flesh of 2 large ripe mangoes
1 small fresh red chilli, deseeded and finely chopped
Leaves of ½ small bunch of coriander (cilantro), shredded
Zest and juice of 1 large lime
1. In a large bowl, toss together the tofu, chilli powder, paprika and cumin. Cover and set aside for 30 minutes.
2. Next prepare the mango salsa. Chop the mangoes into 2cm (¾in) cubes, place in a bowl and toss the with the red chilli, coriander and lime zest and juice, then set aside.
3. Heat the olive oil in a large non-stick frying pan (skillet) or griddle pan over a high heat. Add the tofu and fry for 5 minutes, turning halfway through, until crisp and brown on each side.
4. Warm the tortillas through in a small dry frying pan over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with some of the spiced tofu, a little of the mango salsa, some shredded red cabbage, sliced jalapeño and a spoonful of guacamole. Serve with a shake of extra-hot sauce, if you like it spicier!
SPICED SQUASH, FETA AND MINT CHERMOULA TACOS
These tacos combine sweet autumnal nuggets of butternut squash with a punchy green chermoula sauce. If you’re vegan, simply remove the feta from the recipe; these are equally delicious with or without it.
SERVES 4–6
PREP: 20 MINUTES
COOK: 30–35 MINUTES
1 large butternut squash
2 tsp chipotle or standard chilli flakes
2 tsp sweet smoked paprika
1 tsp ground coriander
6 tbsp olive oil
2 small bunches of mint
½ small bunch of coriander (cilantro)
Zest and juice of 1 lemon
¼ tsp caster (superfine) sugar
1 small garlic clove, chopped
½ tsp cumin seeds
12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought
100g (3½oz) feta, crumbled
1 handful of mixed seeds
Salt and black pepper
1. Preheat the oven to 200°C (180°fan)/400°F/gas 6.
2. Halve, peel and deseed the squash, then cut the flesh into 2cm (¾in) chunks. In a large bowl, mix together the chilli flakes, paprika, ground coriander and 1 tablespoon of the olive oil. Add the squash pieces and toss in the spice mixture, seasoning generously with salt and pepper, then arrange on a baking tray (cookie sheet) in a single layer.
3. Place in the oven and roast for 25–30 minutes, tossing halfway through. The squash is cooked when a table knife can be easily inserted into one chunk without resistance.
4. Place the remaining olive oil in a food processor or blender with the mint, coriander, lemon zest and juice, sugar, garlic and cumin seeds and whizz until smooth. Season to taste with salt.
5. Warm the tortillas through in a small dry frying pan (skillet) over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with some of the spiced roasted squash, mint chermoula, crumbled feta and a sprinkling of the crunchy seeds.
BLACK BEAN, CHARRED CORN AND AVOCADO CREMA TACOS
You don’t necessarily need a pot of soured cream to make a silky, Mexican-style crema; just whizz an avocado with lime juice until super smooth. These guys are veggie packed and totally vegan.
SERVES 4–6
PREP: 35 MINUTES
COOK: 20 MINUTES
3 tbsp olive oil
1 bunch of spring onions (scallions), finely sliced
1 mild fresh green chilli, deseeded and finely chopped
2 fat garlic cloves, crushed
1 tbsp coriander seeds, crushed
½ tsp hot smoked paprika
2 corn on the cob
2 x 400g cans black beans, drained and rinsed
Leaves of ½ large bunch of coriander (cilantro), shredded, plus extra to serve
12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought
5 radishes, thinly sliced
2 fresh red chillies, finely sliced
Salt and black pepper
FOR THE AVOCADO CREMA
Flesh of 2 medium-sized ripe avocados, roughly chopped
Zest and juice of 2 limes
250ml (9fl oz/1 cup) water
1 heaped tsp fine salt
1. Heat 1 tablespoon of the oil in a large non-stick frying pan (skillet) over a medium heat. Add half the spring onions and the green chilli and fry for 3 minutes. Tip in the garlic, coriander and paprika and fry for a further minute. Remove from the heat and set aside.
2. Next add all the ingredients for the avocado crema to a blender or the small bowl of a food processor and blitz until very smooth. Transfer to a serving bowl and set aside.
3. Bring a large saucepan of water to the boil. Add the corn on the cob and boil for 3 minutes. Drain in a colander set over the pan and leave to steam dry for 5 minutes. Heat a ridged griddle or non-stick frying pan over a high heat until almost at smoking point. Add the corn to the pan and cook for 7–10 minutes, turning regularly until blackened and charred. Once cooked, slice off kernels in chunks from the side of each corn on the cob using a sharp knife and set aside in a bowl.
4. Pat the rinsed black beans thoroughly dry with kitchen paper (paper towels) and stir into to the spring onion mixture. Warm through over a medium heat for 5 minutes. Season to taste with salt and pepper and fold through the chopped coriander.
5. Warm the tortillas through in