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(Note: Tacos are very filling so I would recommend one or two per person. This recipe serves 4 and makes 8 tacos, so you may have to double it depending on how many you are cooking for)

IMPORTANT: read the recipe before cooking to ensure correct timings and method


For the tortillas:

  • 120ml water

  • 200g plain flour

For the filling:

  • 4 tbsp extra virgin olive oil

  • 2 avocados

  • ½ small red onion

  • 2 garlic cloves

  • 1 large pepper (any colour works best but I recommend red or yellow)

  • 2 large tomatoes

  • 85g red cabbage

  • 175g baby corn

  • 1 tsp cumin

  • 1 tsp paprika

  • A handful of fresh coriander

  • 1 small portion of salsa (see recipe below)


To  make the

  • Preheat the oven to 180°

  • Chop the red onion and tomato. Chop the onions into small squares and chop the tomatoes in half

  • In a roasting tin, place the pepper, corn, and red onion and toss with the olive oil. Place the tomatoes on the side of the tin. Roast for 20 minutes in the oven.

To make the tortillas:

  • Mix the water into the flour and use your hands to form a dough

  • Knead with your knuckles and cut into eight equal pieces

  • Roll them out on a large surface dusted with flour and cut into about 15cm round tortillas

  •  Cover with a tea towel while you make the filling

To make the salsa:

  • 10 minutes after you put the vegetables in the oven, take out the tomatoes and put the vegetables back in the oven

  • Chop the tomatoes finely into small squares

  • Blitz together the tomatoes, garlic, paprika and half the coriander for no more than 5 seconds

  • Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little

  • Slice the red cabbage and avocado into thin slices

  • Spread a tortilla with some of the salsa, top with cabbage, avocado and roasted veg, then scatter with the remaining coriander

  • Enjoy!

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