Recipes
Date posted: 16/12/2020
Ingredients
| Diced butternut | |
| Olive oil | |
| Smoked chilli powder | 1 tsp |
| Cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Shredded red cabbage | |
| Avocado, sliced | |
| Corn tortillas | |
| New Heinz [seriously] good vegan mayo | |
| Limes |
Method
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- Dice the butternut & place on baking tray, drizzle with olive oil and sprinkle with the smoked chilli powder, cumin & ground coriander
- Roast in the oven at 200°c for 30 mins
- Shred the red cabbage, slice the avocado and place aside ready for the assemble
- In a dry frying pan, toast the corn tortillas on one side
- Assemble the tacos: take the toasted tortilla, fill with the red cabbage, avocado & roasted butternut
- Finish the taco with a drizzle of Heinz Vegan Mayo and squeeze of lime juice