Rainbow tacos

  • Prep: 1hr
  • Cook: 30m
  • Serves: 4

A fantastic summer dish, packed full of delicious and nutritious ingredients.


  1. Spicy roasted chickpea filling: preheat the oven to 200 degrees. Pat the rinsed chickpeas dry. In a bowl mix the chickpeas, oil,cayenne pepper, cumin and salt/pepper till chickpeas are coated. Spread chickpeas on a baking sheet on an oven tray. Roast in the oven for 30 mins or until golden. Remove from the oven to cool.
  2. Caramelised sweet potato filling: preheat the oven to 220 degrees. Keep the skins on the sweet potato and dice them into small cubes- about 2cm by 2cm. In a bowl mix the sweet potato cubes, olive oil, paprika, maple syrup and salt/pepper untill the cubes are well coated. Spread the sweet potato cubes evenly on a baking sheet on an oven tray. Roast in the hot oven for 40 mins, turning them at half way, until crisp and caramelised
  3. Spicy vegetarian 'mince' recipe: pre-soak and prepare the soya mince according to the instructions on the packet. Set the mince aside once it's been prepped. If you're using frozen mince go ahead and create the Mexican spice mix by combining all the spices together along with salt and pepper.
  4. Heat olive oil in a pan on medium heat. Add garlic and onions, sauté. Add can of chopped tomatoes and stir in. Add a splash of water and keep stirring. Add Mexican spice mix, stir and let mixture bubble. Add soya mince, stir and let mixture simmer until the liquid reduces. Finally add the red kidney beans and stir.
  5. To make the smokey mushrooms: slice mushrooms and melt butter on high heat in a pan. Add mushrooms and sauté for 1 minute. Add crushed garlic and continue sautéing and stirring. Add salt and pepper and continue sautéing and stirring on a high heat till mushrooms are dark gold and beginning to lightly charr
  6. To make the salsa: in a bowl mix the tomatoes, peppers, cucumber and red onion together. Add as much chilli as you would like, and the salt/pepper, lime juice and torn coriander. Fold through the chopped veggies.
  7. To make the guacamole: put all ingredients in to a bowl and mash.
  8. To make the green dip: put all ingredients in a blender and blitz until smooth. Add a splash of water to make dip less thick, blitz. Keep adding a little water and blitzing until you reach the desired consistency. Finally, fill and construct each taco as you like! Drizzling the green dip and adding extra coriander to finish.


All to be sourced organic where possible

  • Taco shells
  • Spicy roasted chickpea filling
  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • Salt and pepper to taste
  • Caramelised sweet potato filling
  • 4 sweet potatoes, washed and dried
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 1 tbsp maple syrup
  • Salt and pepper to taste
  • Spicy vegetarian mince filling
  • 300g soya mince
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 can chopped organic tomatoes
  • Mexican seasoning: 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp of crushed red chilli flakes, 1/4 tsp dried oregano, 1/2 tsp paprika, 1 tsp sea salt, 1 tsp of black pepper
  • 1 can red kidney beans, drained and rinsed
  • Salt and pepper to taste
  • Smokey mushrooms filling
  • 400g chestnut mushrooms
  • 1 tbsp butter
  • 1 clove garlic, crushed
  • Salt and pepper to taste
  • Optional: ½ tsp chilli flakes
  • Salsa
  • 3 large red tomatoes, chopped small
  • Handful of different coloured cherry tomatoes, chopped small
  • ½ red pepper, chopped small
  • ½ yellow pepper, chopped small
  • 1 small chilli, seeds removed and finely diced
  • ½ cucumber, finely diced
  • 1 red onion, finely diced
  • Abundant handful of coriander, lightly torn
  • Freshly squeezed juice of 1-2 limes
  • Salt and pepper to taste
  • Guacamole
  • 1 large avocado
  • Freshly squeezed juice of 1 ½ limes
  • ½ garlic clove, crushed
  • ½ tsp chilli flakes (or more if you like it spicy!)
  • Salt and pepper to taste
  • Green dip sauce
  • ½ cup greek yoghurt
  • 1 avocado
  • 1 clove garlic, crushed
  • Small handful of coriander
  • 1 pickled jalapeno or ½ a deseeded chilli (or more if you like spice!)
  • Salt and pepper to taste
  • Splash of water
  • - - -
  • Plus any extra rainbow salad bits you like, such as: lettuce, tomatoes, red cabbage (shredded), coriander, carrot (grated), beetroot (grated or sliced), avocado (stars), chilli (diced), sweet corn (grilled or barbcued and sliced off the cob), radishes, garden peas, extra lime juice, mango pieces.
Alpha Foodie

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