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Spicy Veggie Tacos with Chunky Guacamole

This week I had my first post published on Great British Chefs. They were looking for a post on BBQs or barbies as I like to call then, so I created a new veggie burger, a Green Lentil, Potato and Mushroom Burger.

I was really pleased with my new burger. It's easy to make, very frugal and healthy. It contains no eggs or dairy and is made with only a few simple ingredients.
  • green lentils
  • potatoes
  • mushrooms
  • garlic
  • porridge oats
  • seeds
  • spices
Do pop over and have a read of my first post and check out my author page. Of course likes, tweets and comments are always appreciated.

While I was exploring the site I found they had a great vegetarian recipe collection. They kindly gave me permission to publish a recipe from it, but I had trouble deciding what to make, so I asked Graham to choose and he selected these Spicy Veggie Tacos with Chunky Guacamole. The recipe was created by Michelin star chef Matthew Tomkinson.

We all loved this dish. The spicy mince was really flavourful and it was a great contrast to the crisp iceberg lettuce, cold sour cream and comforting grated cheddar.

Graham enjoyed his without the sour cream and cheese. The next night he had some on flour tortillas instead of tacos and enjoyed those too.

Can you believe this is the first time I have ever eaten a crispy taco? They were a revelation!

Spicy Veggie Mince for Tacos 
Spice veggie mince with green and red peppers. Perfect served inside crispy tacos with iceberg lettuce, sour cream, guacamole and grated cheddar.

  • 454g frozen veggie mince
  • 1 large onion, sliced
  • ½ red pepper, sliced
  • &frac12, green pepper, sliced
  • 1 tbsp chilli powder
  • 2 tbsp onion powder or celery salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp cornflour 

1. Saute the onion and peppers in the oil for 1 minute in a large pan. 
2. Add the veggie mince and cook gently for 5 minutes. 
3. Add the spices and stir well to combine. 
4. Add 200ml of water to the pan. Bring it to the boil and cook for 4-5 minutes, The mixture will thicken. 
5. Keep warm until you are ready to load up the tacos. Serve with shredded iceberg lettuce, sour cream, guacamole and grated cheddar.

Total time:
Yield: Serves 6

The chunky guacamole I served the tacos with was made from 2 avocados, 1 tomato, ½ red onion, 2 tsp olive oil, the juice of ½ lime and fresh coriander.

Everything was chopped roughly, apart from the onion, which I chopped finely, then mixed together and seasoned with salt and pepper.

You should always make this first, so the flavours have time to develop.


Disclosure: Great British Chefs gave me permission to publish this recipe. This is not a sponsored post and I was not paid to write this post. Any opinions expressed are my own.


  1. The Tacos look delicious and well done on getting your super burgers on to Great British Chefs.

  2. This is perfect on so many levels Jacqueline.

  3. These even look good to a meat lover like me!

  4. awesome luv's been a while since I made them..hv to start :)
    New Post - Fruit Punch Popsicle

  5. Love! I am so into Mexican food and vegetarian is the best. Looks wonderful Jacqueline.

    Congratulations on being published, I will visit and check it out in a moment :)

  6. Oh we love crispy tacos - I think I love them even more because I used to have them during my childhood - I still make them but often now try them with different fillings to the lettuce tomato and cheese that I grew up with - guac is always brilliant and I have tried some vegan cheese sauces on them that work well. Glad you have discovered them - am sure you will have them regularly - my family has them quite a bit because we can put out the fillings and have enough to please gluten free, veg and omni.

    1. I'll have to try your vegan cheese sauce on them Johanna, I am sure Graham would love that. I am definitely converted to tacos.

  7. congratulations! and what a great recipe. My tablet won't recognize your dns for some strange reason :( Hope you are well, and that summer has started in Scotland xox

    1. That's a bit worrying. If you have any ideas as to why, do let me know.

      We are all well thanks and enjoying the summer weather.

  8. I've never made tacos but love the idea of the crispy shell with the soft filling. They look really appealing!

  9. I love your daily simple an old vegan of 40 years now and an obsessive cook..your recipes are delightful and best of all....doable. especially for all the newbies who no longer want to be part of the cruel animal industries.....thank you for all you do x

    1. What a lovely comment. Thank you so much. You have brightened my morning!


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x