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Red Pepper Chipotle Tacos with Green Salsa
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the salsa
- 4 cloves of garlic
- 30 g fresh coriander
- 60 ml olive oil
- 1 green chilli pepper (optional))
- 1 green pepper
- 125 g sweetcorn
- ½ lime (juice)
- Salt
- Pepper
For the tacos
- 4 peppers
- 1 red onion
- 4 cloves of garlic
- 1 tbsp oil
- 2 tsp dried oregano
- 1 tsp paprika powder
- 1 tsp ground cumin
- 4 tbsp chipotle sauce
- Salt
- Pepper
- 12 small corn tortillas (15 cm)
- 125 g sour cream or vegan alternative
Instructions
The salsa
For the green salsa, blitz the garlic, coriander and olive oil in a food processor until smooth. Cut the green peppers and chilli pepper into very small cubes. Drain the sweetcorn. Add the diced green peppers, chilli pepper and sweetcorn to the coriander mixture and give it a good stir. Season with lime juice, salt and pepper.
The tacos
- Thinly slice the red peppers and red onion. Finely chop the garlic.
- Add some vegetable oil to a pan and fry the sliced red onion on a medium heat for 5 minutes. Add the garlic and red pepper slices, and fry for another 5 minutes. Add the herbs, spices and the chipotle sauce, and fry for a further 2 minutes. Season with salt and pepper.
- Heat the tortillas in a pan or in the microwave. Spread some sour cream on them, add some red peppers, and top with the green salsa.
Recipe & Picture: Liz Sinner
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