Veg Mexican Tacos Recipe | MEXICAN STREET FOOD - TACOS | मेक्सिकन टैको रेसिपी From Swapna's Cookbook

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast is lower in fat and calories, while cottage cheese is often more affordable.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables are more nutritious, while frozen options are often cheaper.

Take a bowl and add all ingredients for taco shells.

Mix well adding water slowly to knead medium soft dough.

Make each flavor dough separately and cover with a lid for 10 mins.

Roll a small portion of dough to a thin chapati and cut into big circles.

Prick the tortillas with a fork and arrange on a microwave rack or upside-down muffin tray.

Bake tortillas at 180 deg C for 10 to 15 mins until ready.

In a bowl, take fresh cream and add salt and lemon juice to taste for sour cream.

Mix well to prepare sour cream.

For guacamole, scoop the flesh of the ripe avocado into a bowl and mash it.

Add chopped onion, chopped tomato, salt, lemon juice, and fresh cream to the mashed avocado and mix well.

Assemble the tacos by layering taco shell, chopped lettuce, boiled beans, vegetables, guacamole, sour cream, and seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens