Mexican tostadas

The tostada may be a simple dish, but it encapsulates Mexican food perfectly. 

Ingredients

Black beans

• 1½ cupsdried black beans
• 2 tbspolive oil
• 1large onion
• 3garlic cloves 
• 1½bunches coriander
• 1bunch mint 

Spice mix

• 1 tspground cinnamon
• 1 tspground coriander
• 2 tsp ground cumin 

Guacamole

• 2avocados, peeled, seeds removed and mashed with the juice of a lemon or lime
• 1 pinch salt 
• 1 pinchpaprika
• chilli 

Toppings and tostadas

• 2corn cobs, roasted and kernels removed
• 1 cupsour cream
• 4radishes, thinly sliced 
• 2green chillies,
• ½bunch coriander, chopped
• corn tortillas, to serve

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Mexican black bean tortillas with spicy avocado

Black beans are a great low-GI, high fibre addition to a meal. 

Ingredients

• 500 grump steak, trimmed of fat, chopped into chunks and minced (or if you don’t have a mincer, substitute 500g beef mince)
• cooking oil spray
• 1large onion, finely chopped
• 1large carrot, peeled, diced
• 1small zucchini (courgette), trimmed, diced
• 2 clovesgarlic, minced
• 1 tspMexican seasoning, plus extra ¼ tsp (or chilli powder, to taste)
• 2 tbsptomato paste
• 2 x 400 gcans black beans, drained, rinsed
• 400 gcan cherry tomatoes
• ½firm ripe avocado, diced
• squeeze lemon juice (optional)
• 2 tbspfresh coriander
• 4wholemeal tortillas, plain

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Beer-braised tofu tacos with spinach

I love these tacos because you don’t need a ton of toppings, or any, really! The beauty is that the filling cooks in its own sauce, with minimal ingredients but maximum flavor. Coriander, cumin and tomato are all heightened through the addition of beer. A little guac and you are all set.

Ingredients

• 1½ tbsp(30 ml) olive oil
• 400 g(14 oz) extra-firm tofu, cubed
• 1medium onion, thinly sliced
• 3 clovesgarlic, minced
• 2 cups(360 g) chopped tomato
• ¼ cupfinely chopped fresh coriander (cilantro)
• 3 tspagave
• 1½ tbspnutritional yeast flakes
• 2 tspground cumin
• 1 tspchipotle powder
• 1 cup(240 ml) brown ale
• 3 tspfresh lemon juice
• 4 cups(80 g) loosely packed baby spinach
• 820 cm (8 in) tortillas

Guacamole (optional, see Note)

• 4ripe avocados
• ½ tspsalt
• 1½ tbsp(30 ml) fresh lime juice
• ¼ cup(35 g) minced white onion
• ¼ cup(55 g) diced tomato
• 3 tspminced jalapeño
• 1½ tbspchopped fresh coriander (cilantro)

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Prawn tacos with avocado and chilli salsa

These soft seafood tacos are filled with fresh flavours of tomato, onion, lime and chilli. Prepare and assemble just before serving to be sure the prawns are warm and the avocado is green.

Ingredients

• 4prawns, peeled, deveined
• 1 tbspextra virgin olive oil
• 1red onion, finely diced
• 2–3spring onions, finely diced
• 1red chilli, finely diced
• 2garlic cloves, finely diced
• 4small flour tortillas
• 1–2 tbsproughly chopped coriander

Salsa

• 1avocado, finely diced
• 1tomato, finely diced
• ½–1red chilli, finely diced
• ½lime, juiced
• pinch of chilli flakes
• pinch of toasted sesame seeds
• 1 tspextra virgin olive oil

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Chargrilled sweet corn taco with spicy salsa

These vegetarian soft tacos are packed with classic flavours: the heat of jalapeño chilli, the smokiness of paprika and chipotle, and the freshness of coriander, lime, tomato and avocado. Chargrilled corn adds sweet crunch.

Ingredients

• 1large corn cob
• ½avocado, diced
• 1tomato, seeded, diced
• 1½ tbsppreserved jalapeño chilli
• ½ tspsmoked paprika
• ½ tbspchipotle hot sauce
• ½lime, juiced
• 1 tspextra virgin olive oil, plus extra to brush
• 1–2bunches coriander, roughly chopped
• 2spring onions, chopped
• 4tortillas
• ⅓ cupsour cream

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Mexican tortilla with chicken and feta

This egg omelette does double-duty as breakfast or dinner. It's the perfect option for those on a reduced-carb intake plan.

Ingredients

• 2 tbspcoconut oil
• 1 x 250 gskinless chicken breast, chopped
• 2red onions, peeled and thinly sliced
• 6eggs
• salt and black pepper
• 2 large handfuls of spinach
• 80 gfeta
• 50 gtinned sweetcorn, drained
• 1avocado, de-stoned and cut into thin wedges
• small bunch of coriander, roughly chopped
• 1red chilli, finely sliced – remove the seeds if you don’t like it hot

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Nacho bowls

This hands-on meal is great for kids, as not do they get to assemble their own nacho bowls—they get to eat the whole thing, bowl and all!

Ingredients

• 6 x 20 cm wholemeal flour tortillas 
• extra virgin olive oil, for brushing
• ¾ cup (90 g) grated cheddar
• 1 avocado, peeled and chopped

Nacho filling

• 1 tbsp extra virgin olive oil
• 1 onion, peeled and finely chopped
• ½ cup (80 g) finely grated zucchini (courgette) (about 1 zucchini)
• 1 cup (140 g) grated pumpkin or carrot 
• 1 tsp ground cumin 
• 1 tsp ground coriander
• ½ tsp smoked paprika
• 1 x 400 g can chopped tomatoes 
• ¾ cup (180 ml) tomato puree (passata)
• 1 x 400 g can black beans or red kidney beans, rinsed and drained
• 1–2 tsp maple syrup
• sea salt and cracked black pepper, to taste

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Baked avocado

Brimming with colour, flavour and texture, this quick-to-make, fun-to-eat dish makes a satisfying snack or starter.

Ingredients

• 2 avocados
• ¼ cup cherry tomatoes, diced
• 2 cups quinoa, cooked
• ¼ cup walnuts
• ¼ cup corn kernels
• ¼ cup feta cheese, crumbled
• 30 ml lime juice, for topping

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Breakfast burrito

Spruce up your mornings with this colourful, lightly spiced, protein-packed breakfast wrap. And as an extra treat, it’s quick enough to whip up before work. 

Ingredients

• 4 eggs
• ¼ tsp ground cumin
• ¼ tsp chilli flakes
• ½green capsicum, diced
• ½red capsicum, diced
• ½red onion, chopped
• ¼zucchini, cut into slices
• 1 cup canned black beans, rinsed and drained
• 4whole-wheat tortilla, warmed up
• ¼ cup shredded cheese, like Pepper Jack or cheddar cheese
• ¼ cup salsa or pico de gallo
• 1 avocado, thinly sliced lengthwise
• salt and pepper, to taste

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Pork confit tacos (carnitas)

The crispiness of the pork with my family guacamole, the salsa and of course tortillas... paradise! 

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