These vibrant tacos are the ultimate Mexican meat-free meal. Packed with avocado and crunchy veg, they’re a guaranteed crowd-pleaser.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
4 corn cobs, husks and silk removed
2 yellow bullhorn chillies
250g Coles Australian Sweet Baby Capsicums
2 tbs vegetable oil
3/4 cup (180g) sour cream
8 corn tortillas, warmed on barbecue
2 cups (160g) shaved red cabbage
1 avocado, stoned, peeled, sliced
3/4 cup (150g) crumbled fetta
1 tsp chilli powder (optional)
1 cup coriander sprigs
300g jar Coles Mexico Peppers Salsa Verde
Lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare a barbecue grill or chargrill for high heat. Brush the corn, chillies and capsicums with oil. Season with salt. Barbecue the corn for 12-14 mins or until blackened in spots and cooked through. Cool slightly. Cut kernels from corn cobs. Season with salt.
Step 2
Meanwhile, barbecue the chillies and capsicums for 6-8 mins or until tender and charred all over. Remove and discard the stems and seeds, then cut into strips.
Step 3
Spread the sour cream over tortillas and arrange on a serving platter. Top with cabbage, corn, chillies, capsicums, avocado and fetta. Sprinkle with chilli powder, if using, and coriander. Serve with the salsa verde and lime wedges.
