Advertisement

Ingredients

For the avocado crema

For the salsa

  • 1 small bunch of coriander, finely chopped
  • 3 large, ripe tomatoes
  • 1 lime, zested and juiced

Method

  • STEP 1

    Heat the oven to 200C/180C fan/ gas 4. Toss the celeriac pieces on a baking tray with the oil and 1/2 tsp salt. Roast for 20 mins, turning halfway. Mix together the chipotle, honey and butter in a small bowl, toss with the celeriac, then return to the oven for 10-15 mins or until cooked through and beginning to caramelise.

  • STEP 2

    Meanwhile, make the crema. Blitz the avocado, lime and garlic in a food processor with 100ml water and a good pinch of salt until smooth and creamy.

  • STEP 3

    Make the salsa by tossing all the ingredients together in a bowl and season to taste. Warm through the tacos either in a small frying pan over a medium heat for 1-2 mins or in a microwave. Pile the celeriac, crema and salsa into the tacos, crumble over the cheese, if using, along with pink pickled onions (see recipe, right) and enjoy.

Recipe from Good Food magazine, September 2021

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings
Advertisement
Advertisement
Advertisement