Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo

Step 1: To begin making the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo, prepare all the ingredient and keep it ready

Step 2: 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

Step 3: Once done, sprinkle some cumin powder, stir well to combine and turn off the heat

Step 4: Keep aside

Step 5: In another pan add a little more herb butter and once the butter melts add all the different coloured capsicum

Step 6: Saute and cook until the capsicums sweat out a bit

Step 7: Once done add the cauliflower, red chilli flakes and salt

Step 8: Saute till combined

Step 9: Cover the pan and cook till the cauliflower is soft and cooked through

Step 10: Once the capsicum and cauliflower are roasted, add the roasted potatoes into the pan, steamed corn and the Nutralite Veg Mayo

Step 11: Give it a good toss and keep aside

Step 12: Place the Tacos in the microwave or the oven on high heat and allow it to crisp

Step 13: 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

Step 14: Serve the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo along with Baked Mexican Rice and glass of Sangria for your weekend dinner