Mexican (or Mexican-ish) food is one of my favourites, though I have no idea how authentic the Mexican I’ve had would be, but no matter, as long as it tastes good, right?
These no cook tacos are simple and delicious, so hit all the right notes for a no-fuss Sunday or any-day dinner. Plus we’d bought veggies at the local market that morning, so the fridge was well stocked.
1 tin kidney beans (rinsed)
1 tin borlotti beans (rinsed)
1 tin corn kernels (rinsed)
1/2 red capsicum diced
1 spring onion chopped
1/2 – tsp ground cumin
1/2 tsp dried oregano (fresh would be great if you have it)
handful fresh chopped coriander
juice of 1/2 lemon
juice of 1/2 lime
Mix all the ingredients together in a bowl and put aside to let the flavours develop. If possible do it earlier in the day and put it in the fridge.
1 large tomato chopped and mixed with 1 very small chopped red onion
guacamole, or just diced avocado
Take a tortilla and spoon some of the bean mix on one side. Top it with the tomato & onion, salad greens (whatever you like), diced mushroom, guacamole and salsa. Fold in half and you have a soft taco! All the toppings are of course optional, you can dish it up with whatever you like. Beware, it can be quite messy to eat, or maybe that’s just us …
I made quite a bit of the bean mix, so with the leftovers I’m planning to marinate some sliced mushrooms, cook them, and then add the bean mix, just to warm it through, and serve burrito style with some Mexican rice and salad.