Mexican Tacos

Prep time  20 minutes

Cooking time 45 - 60 minutes

Serves  4


  • 1 red onion
  • 3 cloves garlic, minced
  • 150g Pea Mince
  • 1 red pepper, sliced
  • 2 tbs tomato puree
  • 1 tsp each of cumin, paprika and hot chilli powder 
  • ½ tsp dried majoram
  • 1 tsp sugar
  • 2 tsp vegetable bouillon
  • 1 tsp worcestershire sauce 
  • 400g tin tomatoes
  • 8 Gluten Free Taco Shells


Soak 150g Pea Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.

Heat 2 tbs oil in a pan, cook the onions and red peppers for 5 mins until soft. Add garlic and cook for a further minute. Add the spices cook for 5 minutes and then add in the tomato purée.

Add the Pea Mince along with any remaining liquid, the rest of the ingredients, and a further 200ml of water or stock to the pan.

Simmer for 30 mins.

Season to taste and cook for a further 15-30 minutes until tender.

Load up your taco shells with the mince mixture and add your accompaniments.

serving suggestion

Add your favourite accompaniments for example; guacamole, grated cheese, refried beans, chopped tomatoes, sliced avocado, shredded lettuce, salsa or sour cream.