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Summer Cheesy Smokey Veggie Tacos


Serves 4

Takes 40 mins


2 red onions, 1 ½ 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 Farm Mature Cheddar, sliced into pieces


  1. Toss the red onions, 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.
  2. Mix together the chopped tomatoes, chilli, juice of 1 lime and the remaining chopped red onion in a bowl. Season and mix to combine.
  3. Place a large frying pan over a medium heat and fry the veggies in a couple of batches, for 5-6 mins, turning regularly until charred and tender.
  4. 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.
  5. Place a dry frying pan over a high heat and toast each taco for 1 min, turning halfway. Repeat with the remaining, keeping them warm in a tea towel as you go.
  6. Top each taco with the charred veggies, avocado slices, tomato salsa. Finish with the cheddar, coriander leaves and extra lime wedges.