1 2 of 2

1 2

Cinco de Mayo Tacos by Fable

We’ve got Fable and their moreish vegan-friendly fillings to thank for this zesty Cinco de Mayo recipe, and there’s no better time to try them out – their meaty mushrooms are now on offer! Load up the guacamole and your guests will soon be begging for more!

Preparation time:

15
min(s)
Cooking time:

10
min(s)
Servings:

12

What you'll need

1 spring onion, sliced
Habanero sauce
1 lemon, halved and juiced
2 limes, halved and juiced
A handful coriander, finely chopped
500g Fable
Salt, to taste
Olive oil
12 soft taco tortillas or hard shell tacos
1 red onion, finely diced, separated into 2 bowls to make 2 halves
1-2 large avocados
3 corn cobs
1tbsp butter, optional
3 firm tomatoes, diced
1⁄2 small red cabbage, finely shredded

Products used

How to make

In a bowl, add red cabbage, sprinkle with salt and add generous squeeze of lemon juice. Lightly massage cabbage. Set aside.
Place corn into pot of boiling water for 5-7 minutes and strain. Heat lash of olive oil and butter in pan and add corn, turning as sides brown. Sprinkle charred corn liberally with sea salt.
For tomato salsa, combine tomatoes, 1⁄2 red onion, spring onion, 1⁄2 coriander and 1⁄2 tbsp olive oil, adding salt and lime juice to taste. For guacamole, combine avocados, remaining red onion and coriander, adding salt and lemon juice to taste.
Heat up a pan with olive oil. Add Fable and fry until browned, with crispy edges. Set aside. In the same pan, without oil, heat the taco shells cooking for 30 seconds each side.
To assemble, start with a thin bed of cabbage salad, add Fable, top with tomato salsa, guac and finish with a drizzle with habanero sauce.