Name: Savory Tacos with Vegetarian Filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 3 piece red onions; 2 clove Garlic; 200 g Cherry tomatoes; 1 tbsp Olive oil; 2 Pck. Vegetarian mince; 0.5 tsp Cumin (ground); 1 Msp. Coriander; 1 piece Lime; 1 piece yellow Chili pepper; 12 piece Taco-Shells (small); 10 g Coriander (fresh); 100 g Salsa Dip

Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Savory Tacos with Vegetarian Filling is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These tacos with vegetarian mince are a real hit for any party or cozy evening! I really like making them because they are so quick and easy to prepare. The veggie mince is refined with aromatic spices and fresh cherry tomatoes, which makes for a super delicious filling. The avocado provides a creamy note, while chili and salsa dip provide that certain kick. Perfect for those who like it savory and are looking for a vegetarian alternative. Try it out, you will be thrilled!

Ingredients (12 ingredients)

Preparation (6 steps)

Prepare onions and garlic

Thermomix® Setting

3 sec/Speed 5

Peel 1 red onion and 2 cloves of garlic and place in the mixing bowl. Chop for 3 seconds/speed 5. Then transfer to a bowl and set aside. Wash the cherry tomatoes, dry them, quarter them and also set them aside.

Prepare veggie mince

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tbsp olive oil to the mixing bowl and heat for 3 min./120°C/speed 1. Add the chopped onion and garlic and sauté for 3 min./120°C/speed 1. Add 2 packs of vegetarian mince and stir in for 5 min./100°C/speed 2. Season with 0.5 tsp cumin, 1 pinch of coriander and salt. Add cherry tomatoes and stir in for 5 min./100°C/speed 2 reverse rotation. Let everything simmer for 5–10 minutes until the liquid from the tomatoes has mostly evaporated.

180

Prepare avocado

Halve the avocado, remove the pit and peel the avocado. Cut the flesh into wedges and drizzle with some lime juice. Wash the chili pepper, clean, halve, remove the seeds and cut into fine rings.

Warm taco shells

Preheat the oven to 180 °C top/bottom heat. Warm the taco shells in the oven for 5–7 minutes.

Cut onions and chop coriander

Peel the remaining 2 red onions and cut into thin slices. Wash 10 g coriander, shake dry, pluck the leaves from the stems and chop roughly.

Fill and serve tacos

Take the tacos out of the oven and fill: To do this, spread some vegan mince, avocado, chili, red onion and coriander on the tacos and add 1 dollop of salsa dip on top. Serve immediately.