- Crisp the taco shells in the oven for about 10 mins and allow them to cool.
- Heat the left over rajma and evaporate the curry to thicken it. Let it cool to room temperature.
- Prepare the vegetables as mentioned in the ingredients list - shred the cabbage and finely chop the onions, tomatoes, green chillies, coriander leaves and jalapenos.
- Mix the onion, tomatoes, green chillies and coriander leaves. Then add in salt and lemon juice and mix well. The vegetables will release some water. Please drain the liquid in a separate bowl.
- Now, take a cooled taco shell and line it with shredded cabbage. Then spread some cooled rajma. Top it with pickled vegetables. Then spoon some mexican salsa and spread some jalapenos. Finally sprinkle some coriander leaves.
- Repeat the same process for the remaining taco shells.
- Arrange them neatly on a serving platter and enjoy immediately.
Vegetable Tacos
By Bithi Bhargava
Sep, 15th
668
Servings
6 persons
Cook Time
20 minutes
Ingredients
9
- 11
Ingredients
- Cabbage, shredded
- Packaged Taco Shells
- Left over rajma, thickened
- Onion, finely chopped
- Tomato, finely chopped
- Green Chillies, finely chopped
- Coriander leaves, finely chopped
- Lemon juice
- Salt
- Jalapenos, finely chopped
- Veeba's Mexican salsa
Instructions
Notes/Tips
1. The tacos are to be consumed immediately as they will get soggy with time. 2. One may use lettuce leaves instead of cabbage as well. 3. One may use homemade flour tortillas and mexican salsa as well instead of store bought.
