Walnuts are full of goodness, and when paired with fried grated potato they add a lovely crunchy texture to these tacos. Spice, sweetness and tangy lime.
Ingredients
- 3 tbsp olive oil
- 1 large potato, grated and patted dry with a tea towel
- 3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 2 chillies, finely chopped
- 200 g walnuts, blended or finely chopped
- 1 tsp smoked paprika
- ½ tsp onion salt
- 4 tbsp BBQ sauce
- 2 tbsp maple syrup
- 4 soft flour standing tortillas
- 100 g vegan cheese, grated
- 1 lime juice
- 1 avocado, stoned, peeled and sliced (or use guacamole)
How to Make It
- Add half the oil to a pan and place over a medium heat, then add the grated potato and cook for 10 minutes. Add the garlic, onion, chillies and walnuts to the pan and stir. Season with the paprika, onion salt, BBQ sauce and maple syrup and cook over a low heat for 5 minutes.
- Preheat the oven to 160°C/140°C Fan/325°F/gas 3.
- Place the standing tortillas on a baking tray, and stuff them with the walnut mix until they are each about three-quarters full. Squeeze lime juice on to each and bake in the oven for 15 minutes.
- Take out of the oven, add a sprinkle of vegan cheese and add a dollop of guacamole or sliced avocado to each taco, serving two per person.
