These tacos are full of flavours and interesting textures. There are two stars at play here, the adobo used to roast the vegetables and the chipotle-tahini sauce. Chipotle and tahini are incredible together. You will be using this in many other dishes. You can easily transform the veggies and the sauce into an even lighter lunch if instead of tacos you make a healthy bowl with quinoa. Endless possibilities but with the same delicious flavours.
Recipe Serves 2
You’ll Need:
-Butter beans rinsed and drained
Roasted Veggies
-2 Cups cauliflower florets cut in small sizes
-1 Cup carrots diced
-2 Tbsp Olive Oil
-3 Tbsp Adobo Seasoning
-1 tsp Smoked paprika
-1 tsp pomegranate molasses or honey
1 Set oven to 200°C
2 Mix the olive oil with the spices and the molasses or honey. Add to the carrots and cauliflower until they are evenly coated in the mix.
3 Bake for 25 to 30 minutes or until they are nicely charred. Stir halfway.
Chipotle-Tahini Sauce
-3 Heaped Tbsp Greek or Turkish yoghurt
-2 Tbsp tahini
-1 Chipotles in Adobo La Costeña plus 2 Tbsp of the adobo
-1 tsp Sea salt
-½ Lemon juiced
-2 Tbsp water
1 Mix everything but the water in a little bowl and check the consistency. Some yoghurts can be thicker than others. If needed, add water a tablespoon at a time to achieve the consistency that you prefer.
Quick Pickled Onions
-½ Red onion thinly sliced
-½ Lemon juiced
-1 tsp Sea salt
-1 tsp Oregano
1 In a little bowl, mix the lemon juice, sea salt and oregano. Add the thinly sliced onions and coat completely with the brine. Let them rest for a few minutes. The longer you leave them to rest, the tastier they get.
Pomegranate Garnish
-¼ Cup pomegranate
-½ Fresh jalapeño
-Baby watercress or coriander
-A few drops of lemon juice
-A small splash of extra virgin olive oil
-A touch of salt
1 Mix all the elements. You mostly want the sweetness and texture of the pomegranate to shine through so not a lot of seasoning is needed.
Notes:
-This Adobo goes so well with many other vegetables too! Sweet potatoes, chickpeas or beets are amazing with it.
-These roasted vegetables and the chipotle-tahini sauce are delicious on a bowl with quinoa as a lighter lunch!
-The Chipotle-Tahini combination is really good. These two ingredients are really perfect together. Add the chipotles little by little to adjust the heat and flavour to your taste.
-Butter beans are a really good option to use here but can be easily replaced with chickpeas or other kinds of beans. We used store-bought beans and we only rinsed them to get rid of any extra salt.
To serve:
Warm the tortillas and add a good dollop of the Chipotle-tahini sauce. Place some butter beans, roasted veggies and top with the pomegranate salsa and the pickled onions. There is a beautiful and subtle blend of flavours and textures on every bite that complements each other. These are really lovely and light tacos that can be equally enjoyed as a healthy bowl with some quinoa. The key is the adobo for the veggies and the chipotle-tahini which is a delicious combination.
*New to fresh corn tortillas? Find out a mini-guide on how to warm them up properly to get the best of them on our Tortilla Blog here.
* Looking for more vegetarian recipes? Mexican cuisine has many meat-free dishes! Find one of our favourites here on our Spring Poblanos recipe where we give you more than one idea on how to make the best of your Mexican ingredients.
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