Follow these steps for perfect results
Cauliflower (gobi)
cut into florets
Potatoes (Aloo)
cut into wedges
Cumin powder (Jeera)
Red Bell pepper (Capsicum)
thinly sliced
Salt
to taste
Eggless Mayonnaise
Red Chilli flakes
Yellow Bell Pepper (Capsicum)
thinly sliced
Green Bell Pepper (Capsicum)
thinly sliced
Nutralite Cheesy Garlic Mayo
for drizzling on top
Sweet corn
Achari Mayo
for drizzling on top
Herb Butter
Hard taco shells
Prepare all ingredients.
Heat herb butter in a pan.
Add potatoes, salt, cover, and roast until cooked and lightly crisp.
Sprinkle cumin powder and stir to combine. Keep aside.
Add more herb butter to another pan.
Add capsicums and sauté until they sweat out.
Add cauliflower, red chilli flakes, and salt. Sauté to combine.
Cover and cook until cauliflower is soft and cooked through.
Add roasted potatoes, steamed corn, and Nutralite Veg Mayo to the pan.
Toss well and keep aside.
Crisp the taco shells in microwave or oven.
Spoon the roasted vegetables inside the taco shell.
Drizzle Achari Mayo or Cheesy Garlic Mayo on top.
Serve immediately.
Expert advice for the best results
Adjust spice level by adding more or less chilli flakes.
Ensure vegetables are cooked until tender but not mushy.
Everything you need to know before you start
15 minutes
Vegetables can be roasted ahead of time.
Serve immediately on a plate or in a taco holder.
Serve with Mexican Rice and Sangria
Garnish with fresh cilantro.
Pairs well with Mexican flavors.
Discover the story behind this recipe
Combines Indian spices with Mexican cuisine.
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