Ingredients: Hard taco shells, teaspoon Herb Butter, Potatoes (Aloo) - cut into wedges, teaspoon Cumin powder (Jeera), cup Cauliflower (gobi) - cut into florets, Red Bell pepper (Capsicum) - thinly sliced, Yellow Bell Pepper (Capsicum) - thinly sliced, Green Bell Pepper (Capsicum) - thinly sliced, teaspoon Red Chilli flakes, cup Sweet corn, - to taste, tablespoons Eggless Mayonnaise, tablespoon Achari Mayo - for drizzling on top, tablespoon Nutralite Cheesy Garlic Mayo - for drizzling on top, Vegetarian diet
Instructions: To begin making the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo, prepare all the ingredient and keep it ready.Heat a pan and add herb butter, once it melts add the potatoes, sprinkle some salt, cover and roast until it is cooked and lightly crisp. Once done, sprinkle some cumin powder, stir well to combine and turn off the heat. Keep aside.In another pan add a little more herb butter and once the butter melts add all the different coloured capsicum. Saute and cook until the capsicums sweat out a bit. Once done add the cauliflower, red chilli flakes and salt. Saute till combined. Cover the pan and cook till the cauliflower is soft and cooked through. Once the capsicum and cauliflower are roasted, add the roasted potatoes into the pan, steamed corn and the Nutralite Veg Mayo. Give it a good toss and keep aside.Place the Tacos in the microwave or the oven on high heat and allow it to crisp.To assemble the Indo Mexican Roasted Vegetable Taco take one taco, spoon the roasted vegetables inside the taco shell and drizzle the Achari Mayo or the Cheesy Garlic Mayo on top of the roasted vegetables and serve immediately.Serve the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo along with Baked Mexican Rice and glass of Sangria for your weekend dinner.