|2 packs pack||Pepper Stir Fry Pepper Stir Fry|
|mini tortillas mini tortilla|
|4 tsp tsp||Fajita Spices Fajita Spices|
(stones removed )
(small, finely grated)
|1 pinches pinch||chilli flakes chilli flakes|
|1 bunches bunch|| coriander
|olive oil olive oil|
Crunchy mixed pepper tacos
Taking only 5 minutes to prepare, this mixed pepper taco recipe with guacamole and coriander is a super easy dinner to put together when you’re after something fresh and delicious with a little kick of chilli and spice. Instead of 2 packs of Oaklands Mixed Pepper Stir Fry, why not prepare your own fresh pepper mix using red, yellow and green peppers from our Oaklands range? When ready, serve with two portions of your favourite vegetables on the side.
- Place a dry non-stick frying pan over a medium heat and add the tortillas one or two at a time, briefly heating on each side. Hang the tortillas over the handle of a saucepan as they cool to create a taco shape.
- Keeping the frying pan on the heat, add a splash of oil, the mixed pepper stir-fry to add crunch and the fajita seasoning for smokiness. Stir-fry for 8-10 minutes, or until the vegetables are just cooked. Season to taste.
- Meanwhile, make the guacamole for a touch of creaminess. Mash the avocado flesh, a little oil, lime juice for zing, garlic, chilli flakes, a good handful of coriander and some seasoning.
- To serve, pile the stir-fried vegetables into the tortillas and top with the guacamole and the remaining coriander.