Indo Mexican Roasted Vegetable Taco with Creamy Mayo Recipe
Description
This Indo Mexican Roasted Vegetable Taco with Creamy Mayo is a delightful fusion dish that blends the best of Mexican and Indian flavors. Packed with a generous amount of roasted vegetables tossed in aromatic herb butter, cumin powder, red chili flakes, and a luscious creamy Veg Mayo, this taco will leave you craving more. It is a vegetarian appetizer that brings together vibrant vegetables and rich textures, creating a perfect balance of heat, sweetness, and creaminess. The roasted vegetables are paired with hard taco shells and drizzled with a special mix of mayonnaise—combining Eggless Mayonnaise, Achari Mayo, and Nutralite Cheesy Garlic Mayo. A true culinary treat!
Cuisine: Mexican
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Hard taco shells | 8 shells |
| Herb Butter | 1 teaspoon |
| Potatoes (Aloo), cut into wedges | 2 potatoes |
| Cumin powder (Jeera) | 1 teaspoon |
| Cauliflower (Gobi), cut into florets | 1 cup |
| Red Bell Pepper (Capsicum), thinly sliced | 1 pepper |
| Yellow Bell Pepper (Capsicum), thinly sliced | 1 pepper |
| Green Bell Pepper (Capsicum), thinly sliced | 1 pepper |
| Red Chilli flakes | 1 teaspoon |
| Sweet corn | ½ cup |
| Salt | To taste |
| Eggless Mayonnaise | 2 tablespoons |
| Achari Mayo | 1 tablespoon, for drizzling |
| Nutralite Cheesy Garlic Mayo | 1 tablespoon, for drizzling |
Preparation Time
10 minutes
Cooking Time
35 minutes
Instructions
-
Preparation
Begin by preparing all the ingredients. Cut the vegetables and gather your spices and condiments. -
Roasting the Potatoes
Heat a pan and add 1 teaspoon of herb butter. Once the butter melts, add the potato wedges. Sprinkle a pinch of salt, cover, and cook until the potatoes are soft and lightly crisped. After cooking, sprinkle the cumin powder over the potatoes, stir well, and turn off the heat. Set aside. -
Roasting the Vegetables
In another pan, add a bit more herb butter and heat until melted. Add the red, yellow, and green bell peppers (capsicums). Sauté the peppers until they soften and sweat out a bit. Once softened, add the cauliflower florets along with red chili flakes and salt. Sauté the mixture until all ingredients are well combined. Cover the pan and cook until the cauliflower is tender. -
Combining the Vegetables
Once the peppers and cauliflower are roasted to perfection, add the roasted potatoes into the pan. Add the sweet corn and toss in 2 tablespoons of Eggless Mayonnaise. Mix everything well and set the vegetable filling aside. -
Crisping the Taco Shells
To crisp the taco shells, place them in the microwave or oven on high heat for a few minutes. Once crisped, remove them from the heat source. -
Assembling the Tacos
To assemble the tacos, take one taco shell and spoon a generous amount of the roasted vegetable filling inside. Drizzle the taco with a mix of Achari Mayo or Nutralite Cheesy Garlic Mayo on top of the vegetables. -
Serving
Serve your Indo Mexican Roasted Vegetable Taco with Creamy Mayo immediately. These tacos pair wonderfully with a side of Baked Mexican Rice and a chilled glass of Sangria, perfect for your weekend dinner gatherings.
Tips
- You can adjust the level of heat by modifying the amount of red chili flakes and the type of mayo used.
- If you prefer a richer, more indulgent flavor, you can add a sprinkle of grated cheese over the roasted vegetables before assembling the tacos.
This Indo Mexican Roasted Vegetable Taco with Creamy Mayo offers a delightful combination of flavors, ideal for those who love both Mexican and Indian cuisines. The creamy mayo sauce perfectly complements the roasted vegetables, bringing out the best in every bite. Whether for a casual snack or a weekend meal, this fusion taco recipe will certainly impress your guests!
Enjoy the perfect bite of tangy, savory, and creamy goodness with this Indo Mexican Roasted Vegetable Taco Recipe with Creamy Mayo.
