Coffee-spiced vegetable tacos

10 October 2017 by
First published: 15 November 2017

Coffee-spiced vegetable tacos

Try this coffee-spiced vegetable tacos recipe for a vegetarian dish that’s bursting with flavour and warming – perfect for winter.

The vegetables for this fun, casual dish are spiked with cumin and Marley Coffee Spice Blend sautéed, and stuffed into warm corn tortillas. The accompanying crunchy, colourful slaw contains yucca in addition to cabbage and carrot.

Ingredients (makes 6 tacos)

70g thinly sliced purple cabbage

½ yucca, cut into very thin strips

1 carrot, cut into very thin strips

60ml extra-virgin olive oil

Juice of 1 lime

1tsp agave nectar

60 ml extra-virgin olive oil, plus more for brushing the grill pan

1 zucchini, ends trimmed, sliced

1 yellow summer squash, ends removed, sliced

2 ears fresh corn, husked, kernels scraped from the cob, cobs discarded

¼ medium-size onion, chopped

1 clove garlic, minced

A bunch of kale, cleaned and chopped

1 green bell pepper, cored, seeded, and diced

½ bunch fresh cilantro, stemmed and chopped

1tbsp Marley Coffee Spice Blend

1tsp ground cumin

Kosher salt and freshly ground black pepper to taste

6 corn tortilla shells

For garnish

Queso fresco, sour cream, fresh cilantro leaves, and lime wedges

Grilled or roasted scallions (optional)



To make the slaw:

In a large glass bowl, toss together the cabbage, yucca, and carrot. Add the olive oil, lime juice, and agave nectar. Toss again until all ingredients are well mixed. Cover and refrigerate.

To make the tacos:

In a medium-size skillet or sauté pan over medium heat, heat the olive oil for 1 minute. Add the zucchini, summer squash, corn, onion, garlic, kale, green bell pepper, cilantro, Marley Coffee Spice Blend, cumin, salt, and pepper. Sauté for 2 minutes.

Preheat a grill pan over medium heat for 1 minute. Brush the pan with olive oil. Place the tortilla shells on the pan for 1 minute, or until very warm. Transfer to a serving platter and fill with sautéed vegetables. Top with slaw. Garnish with queso fresco, sour cream, cilantro, lime, and, if desired, grilled or roasted scallions.

Note: Queso fresco is a widely available Mexican cheese. If you can’t find it, substitute your favorite cheese.

The Marley Coffee Cookbook by Rohan Marley. Published by Quarry Press, and imprint of The Quarto Group (£16.99). Out now.

Pic credit: c/o Quarry Press, an imprint of The Quarto Group

For more…

Check out our Ultimate Guide to Nutrition for everything you need to know about making healthy choices every day.

Lunch is served with this carrot, beetroot, fennel and quinoa salad with miso.

Did you enjoy this recipe? Please rate it
recipe image
Coffee-spiced vegetable tacos
Published On