Do you love tacos?

Taco’s have to be one of the most flexible meals on the planet. A bit of protein, something salty, crunchy and tangy – what could be easier? Corn-based tacos make a handy meal for coeliacs or those who are gluten-free.

When feeding a group with a number of different dietary preferences, this recipe ticks most the boxes. Prepare a variety of fillings and allow people to assemble their own combinations.

There’s a  flavour-packed world of possibilities, with tacos that go way beyond meat and dairy-laden Tex-Mex variety. Think outside the box with these plant-based ingredients, then add this spicy fresh tomato salsa as a vibrant hit to bring all the flavours together.

You can of course add any left over meat or fish, but these vegan fillings taste great without meat or dairy.

Vegan taco combo

My favourite non-traditional combination includes:

• Roasted cauliflower (small florets tossed in a little oil and salt work best, let them get well cooked and crunchy).
• Pan fried smoked tofu or tempeh.
• Fresh tomato salsa.

Optional extras

• Shredded lettuce
• Avocado sliced, or smashed with lemon juice
• Dairy-free cheese

Recipe: fresh tomato salsa

1 – 2 large or 3 medium ripe tomatoes, diced
Small handful coriander, chopped
Fresh chili to taste, finely chopped
2 – 4 tsp fresh lime juice
pinch of sea salt

Combine all the ingredients to taste in a non-reactive bowl.

Salsa is perfect on tacos or as a dip with corn chips.

This recipe is dairy-free, gluten-free and vegan. Check the recipe archives for more ideas and sign up for Gill’s free monthly newsletter.

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