Best Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo Recipe

To begin making the Indo Mexican Roasted greens Taco formula With creamy Mayo, prepare all the ingredient and keep it ready.burning up a skillet and toss in aromatics shortening, once it melts toss in the potatoes, scatter some table salt, lid and dehydrated-fry until it is cooked and lightly crisp.

Once done, scatter some cumin dusting scented element, mix gently well to combine and turn off the burning up.

Keep aside.In another skillet toss in a little more aromatics shortening and once the shortening melts toss in all the different coloured capsicum.

Saute and dehydrated-fry until the capsicums sweat out a bit.

Once done toss in the cauliflower, red chilli flakes and table salt.

Saute till combined.

lid the skillet and dehydrated-fry till the cauliflower is soft and cooked through. Once the capsicum and cauliflower are roasted, toss in the roasted potatoes into the skillet, steamed corn and the Nutralite Veg Mayo. Give it a good toss and keep aside.Place the Tacos in the microwave or the oven on high burning up and allow it to crisp.To assemble the Indo Mexican Roasted greens Taco take one taco, spoon the roasted vegetables inside the taco shell and splash the Achari Mayo or the Cheesy Garlic Mayo on top of the roasted vegetables and enjoy immediately.enjoy the Indo Mexican Roasted greens Taco formula With creamy Mayo along with Baked Mexican Rice and glass of Sangria for your weekend dinner.