2 red onions, 1½ cut into wedges and ½ finely chopped
2 garlic cloves, crushed
2 mixed peppers, deseeded and sliced
1 courgette, thickly sliced diagonally
1 tsp smoked sweet paprika
½ tbsp chipotle paste
½ tsp ground cumin
1 tbsp red wine vinegar
2 tbsp olive oil
2 ripe large tomatoes, deseeded and finely chopped
1 red or green chilli, finely chopped
2 limes, 1 juice only and 1 cut into wedges
12 corn tacos
2 avocados, finely sliced
15g fresh coriander, leaves picked
75g Wyke Mature Cheddar, sliced into pieces
Method:
Toss the red onion wedges, garlic, peppers and courgette in a bowl with the paprika, chipotle paste, cumin, vinegar and olive oil. Season and mix to thoroughly coat in all the spices.
Mix together the chopped tomatoes, chilli, juice of 1 lime and the remaining chopped red onion in a bowl. Season and mix to combine.
Place a large frying pan over a medium heat and fry the veggies in a couple of batches, for 5-6 minutes, turning regularly until charred and tender.
Mix the chopped tomatoes, remaining chopped red onion, chilli and juice of 1 lime in a bowl. Season to taste and put to one side.
Place a dry frying pan over a high heat and toast each taco for 1 minute, turning halfway. Repeat with the remaining, keeping them warm in a tea towel as you go.
Top each taco with the charred veggies, avocado slices and tomato salsa. Finish with the cheddar, coriander leaves and extra lime wedges.
