RAINBOW TACOS

WITH MEAT, FISH OR JUST VEGGIES.
THANK YOU FOR THIS AMAZING INVENTION, MEXICO!

INGREDIENTS:

• TACO SHELLS (OR CORN TORTILLA)
• TACO SPICE MIX (OR HOMEMADE- SEE BELOW)
• VEGETABLES OF YOUR CHOICE 
• CHEESE (GRATED HARD CHEESE, CREAM CHEESE OR FETA)
• SAUCE OR DRESSING (GREEK YOGURT, SOUR CREAM, MAYONNAISE, SALAD DRESSING)
• FILLINGS (OPTIONS): MINCED BEEF, ‘YESTERDAY’S BURGER’, SLICED STEAK, CHICKEN) OR FISH.

BY COLOUR: 
RED: CAPSICUM, RED CHILLI, TOMATOES.
GREEN: AVOCADO, BROCCOLI, CUCUMBER, GREEN CHILLI, GREEN HERBS (CORIANDER, MINT), LETTUCE, LIME, OLIVES, SPINACH, SPRING ONION, ZUCCHINI.
ORANGE/YELLOW: CAPSICUM, CARROT, CORN, LENTILS, PUMPKIN.
BLUE/PURPLE: BEETROOT, BLACK BEANS, KIDNEY BEANS, RED CABBAGE, RED ONION. 
WHITE: CANNELLONI BEANS, CHICKPEAS, GARLIC, MUSHROOMS, SESAME SEEDS.

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TACO SPICE MIX
MAKE YOUR OWN!
INGREDIENTS:
½ CUP CHILLI POWDER
¼ CUP GROUND CUMIN
2 TBSP GROUND PAPRIKA
4 TSP GROUND BLACK PEPPER
4 TSP GARLIC POWDER
4 TSP ONION POWDER
4 TSP SALT
2 TSP DRIED ORIGANO

SPICE MIX METHOD: IN A BOWL, COMBINE AND MIX ALL THE DRY INGREDIENTS.
MAKES 1 CUP, SO YOU ARE COOKING FOR THE FUTURE TOO! 
STORAGE: IN A CLEAN, AIRTIGHT CONTAINER FOR UP TO A YEAR!

UTENSILS:
OVEN, CHOPPING BOARD, KNIFE, FRYING PAN, MEASURING SPOONS & CUPS.

COOKING THE TACOS
METHOD:
IF YOUR TACO CONTAINS MEAT OR FISH, ADD THIS TO THE FRYING PAN, TWO MINUTES AFTER THE ONION AND GARLIC. 
ADD THE TACO SPICE MIX (OR YOUR OWN) TO THE FRYING PAN.
STIR TO ENSURE THE MEAT OR FISH IS COVERED IN TACO FLAVOUR.
COOK UNTIL THE ONION IS SOFT AND TRANSPARENT, AND THE MEAT/FISH IS COOKED THROUGH.
REMOVE FROM THE HEAT AND SET ASIDE.  
HEAT THE TACO SHELLS IN THE OVEN FOR 5 MINUTES, WITH A SPRINKLE OF GRATED CHEESE AT THE BOTTOM.

SERVE:
PUT THE TACO FILLINGS ON THE TABLE IN LITTLE BOWLS SO THAT EACH PERSON CAN DESIGN THEIR OWN TACO.
FILL THE TACO SHELLS WITH AS MANY COLOURFUL, JUICY AND CRUNCY VEGETABLES.
TOP WITH A SPOON OF SOUR CREAM, A SQUEEZE OF LIME JUICE, AND A SPRINKLE OF FRESH CORIANDER.
BUEN APETITO!