Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo
Indulge in the delightful fusion of Indian and Mexican flavors with these Indo Mexican Roasted Vegetable Tacos, perfect for a flavorful appetizer or a light dinner. Packed with vibrant vegetables and drizzled with creamy mayonnaises, these tacos are sure to tantalize your taste buds and impress your guests. Whether it’s a casual meal at home or a festive gathering, this recipe promises to bring a burst of color and taste to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Hard taco shells | 8 |
| Herb Butter | 1 teaspoon |
| Potatoes (Aloo), cut into wedges | 2 |
| Cumin powder (Jeera) | 1 teaspoon |
| Cauliflower (Gobi), cut into florets | 1 cup |
| Red Bell Pepper (Capsicum), sliced | 1 |
| Yellow Bell Pepper (Capsicum), sliced | 1 |
| Green Bell Pepper (Capsicum), sliced | 1 |
| Red Chili flakes | 1 teaspoon |
| Sweet corn | ½ cup |
| Salt | To taste |
| Eggless Mayonnaise | 2 tablespoons |
| Achari Mayo, for drizzling | 1 tablespoon |
| Nutralite Cheesy Garlic Mayo, for drizzling | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 300mg |
| Total Carbohydrate | 35g |
| Dietary Fiber | 5g |
| Sugars | 4g |
| Protein | 6g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Instructions
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Preparation of Ingredients:
Begin by preparing all the ingredients for your tacos. Make sure the vegetables are washed, peeled, and cut into the specified sizes to ensure even cooking. -
-
Cooking the Potatoes:
Heat a pan over medium heat and add the herb butter. Once the butter has melted, add the potato wedges, sprinkle with salt, cover the pan, and roast them until they are cooked through and lightly crispy, which should take about 10-15 minutes. Once they are done, sprinkle in the cumin powder, stir well to combine, and then turn off the heat. Set aside. -
Sautéing the Vegetables:
In another pan, add a bit more herb butter. Once it melts, add all the sliced bell peppers and sauté them until they begin to soften and sweat, about 5 minutes. Next, add the cauliflower florets, red chili flakes, and a pinch of salt. Continue to sauté until everything is well combined and the cauliflower is tender, about 8-10 minutes. -
Combining the Vegetables:
Once the capsicum and cauliflower are roasted, add the previously roasted potatoes, sweet corn, and the eggless mayonnaise to the pan. Toss everything together until well coated and heated through. Remove from heat and set aside. -
Crisping the Taco Shells:
To make the taco shells crispy, place them in the microwave for about 30 seconds on high, or if you prefer, place them in a preheated oven at 400°F (200°C) for 5-7 minutes until they are crisp. -
Assembling the Tacos:
To assemble your Indo Mexican Roasted Vegetable Tacos, take a crispy taco shell and spoon in a generous amount of the roasted vegetable mixture. Drizzle the Achari Mayo or the Nutralite Cheesy Garlic Mayo over the top for an extra burst of flavor. -
Serving Suggestions:
Serve these delightful tacos immediately while they are warm and crispy. They pair wonderfully with Baked Mexican Rice and a refreshing glass of Sangria for a perfect weekend dinner.
This Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo is not only easy to prepare but also bursting with flavors that pay homage to both Indian and Mexican cuisines. The combination of roasted vegetables, creamy mayo, and crispy taco shells makes for an irresistible treat that you and your guests will love. Enjoy your culinary journey!
