© J Sainsbury plc 2020
Vegan aubergine tacos with mango salsa
This roasted aubergine vegan taco recipe is loaded with fruity mango salsa and a drizzle of coconut yogurt for a delicious dinner that you can pull together in under an hour. Make your own crispy taco shells using a clever kitchen hack that will come in handy whenever you’re cooking up a Mexican feast
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Ready in 50 minutes
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Cooking time 35 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 2 aubergines, cut into 1cm circles
- 2 red peppers, finely sliced
- 1 red onion, finely sliced
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp chilli powder
- ¼ tsp cayenne pepper
- 2 tbsp olive oil
- 8 mini 50/50 tortilla wraps
- 75g coconut yogurt
For the mango salsa
- 1 ripe mango, finely diced
- 2 limes, 1½ juiced, ½ cut into wedges to serve
- ½ red chilli, finely diced
- 14g coriander, roughly chopped
- 2 spring onions, finely sliced
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Spread the aubergine, peppers, onion and spices out on a baking sheet. Season and mix well with the oil. Roast for 30-35 minutes, until golden brown and cooked through.
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2
Meanwhile, combine the mango, lime juice, chilli, coriander and spring onions and set aside.
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3
Lay the tortilla wraps in the spaces between the cups on the underside of a muffin tray. Press down so that each of the wraps take on the shape of a taco. Place in the oven for 8 minutes until crisped up, then set aside to cool and firm up. Once cooled, fill with the aubergine mixture, top with the mango salsa and drizzle with coconut yogurt. Garnish with the lime wedges.
