Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2 taco shells
- 1 tomato, finely diced
- 3 cup mixed vegetables, cut into bite-sized chunks, see tip
- 5milliliter virgin olive oil spray
- 1/4teaspoons ground coriander
- 1teaspoons ground cumin
- 1/4teaspoons paprika
- 1/2 cup Garlic Aioli
- 2 free range eggs, beaten
Nutrition per serving
1240kJ / 298Cal
1240 Kilojoules or 298 Calories
14% of daily energy intake*
Protein
5.3grams
Fat
26.0grams
Carbs
9.0grams
Sugars
7.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Line a baking tray with baking paper.
Step 2 of 5
Break up taco shells, place in a blender and pulse until fine crumbs form. Season to taste. Pour taco crumbs into a bowl.
Step 3 of 5
Pour beaten egg into a separate bowl. Dip the vegetables one at a time into egg, then toss in taco crumbs, and place on prepared tray.
Step 4 of 5
Spray crumbed vegetables with olive oil spray. Bake for 15 minutes, then flip vegetables on tray and cook for a further 5 minutes or until crispy.
Step 5 of 5
To make the aioli, stir all ingredients to combine. Serve vegetables warm with aioli dipping sauce.
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