How to make Exotic Vegetable Soft Tacos - Tortillas topped with exotic vegetable mixture, topped with salad, avocado slices and goat cheese.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green zucchini (हरी ज़ुकीनी), Red bell pepper (लाल शिमला मिर्च )

Cuisine : Mexican

Course : Snacks and Starters

Exotic Vegetable Soft Tacos Recipe Card

Exotic Vegetable Soft Tacos
Print

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

For more recipes related to Exotic Vegetable Soft Tacos checkout Zucchini Tikki, Zucchini Wrapped Dates With Chilli Honey Dip, Grilled Zucchini And Cottage Cheese Rolls, Chilli Zucchini Toast . You can also find more Snacks and Starters recipes like Roast Potatoes, Piri Piri Pakoras, Secret Pizza, Hot Garlic Paneer.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Exotic Vegetable Soft Tacos Recipe

  • Green zucchini sliced 1 medium

  • Red bell pepper sliced 1/2 medium

  • Yellow bell pepper sliced 1/2 medium

  • Green capsicum sliced 1/2 medium

  • Corn kernels boiled 1/2 cup

  • Broccoli florets, blanched 5-7

  • Whole wheat tortillas 4

  • Olive oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Onion sliced 1 small

  • Jalapenos chopped 1 tablespoons

  • Salt to taste

  • Tomato cut into juliennes 1 medium

  • Crushed black peppercorns to taste

  • Fresh coriander leaves chopped 1 tablespoon

  • Avocado 1

  • Lemon juice 1 tablespoon

  • Goat cheese softened 75 grams

  • Salad

  • Red cabbage chopped, washed in cold water 1 cup

  • Jalapeno 1

  • Salt to taste

  • Crushed black peppercorns to taste

  • Olive oil 1 tablespoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Lemon juice 1 tablespoon

Method

Step 1

To prepare vegetable mixture, heat olive oil in a non-stick pan. Add garlic, mix and sauté for 30 seconds. Add onions, mix and sauté till golden.

Step 2

Add zucchini, ½ bell peppers, jalapenos, salt and toss to mix well. Add corn kernels, broccoli, tomato, crushed peppercorns and toss to mix. Switch off the heat and add chopped coriander, mix and cook for a minute.

Step 3

To prepare salad topping, slice jalapeno.

Step 4

Take red cabbage in a bowl. Add sliced jalapenos, salt, crushed peppercorns and olive oil and mix well. Add chopped coriander and mix well.

Step 5

Deseed and slice avocado. Take in another bowl, add salt and lemon juice and mix well. Refrigerate to chill.

Step 6

Add lemon juice to the prepared salad, mix and refrigerate to chill.

Step 7

Heat the tortillasin a non-stick pan.Shape them into tacos and fill with prepared vegetable mixture. Top withprepared salad, avocado slices and some goat cheese.

Step 8

Serve immediately.