Vegetarian tacos, pepper salsa


  • 8 mini peppers
  • 2 tablespoons olive oil
  • 8 tortillas
  • flower of salt

  • 2 limes

For garnish

  • 1 avocado, sliced
  • 16 cherry tomatoes, cut in half
  • 150 g cooked chickpeas, rinsed and drained
  • 100 g diced feta
  • 1 red onion, chopped
  • 12 sprigs of coriander

For the pepper salsa

  • 2 small red peppers (or different colors)
  • 1 ripe tomato
  • 1 teaspoon(s) chili powder
  • 10 sprigs of coriander
  • 1 pinch of salt
  • 1 organic lime
  • 2 tablespoons olive oil


  1. Preheat the oven to 200°C (gas mark 6-7).

  2. Prepare the salsa: place the whole peppers on a baking sheet and bake for 30 minutes. Let them cool, then remove the skin, seeds and stalk. Roughly mix the flesh with the tomato, chilli, chopped coriander sprigs, lemon juice and zest, olive oil and salt. Set aside in a cool place.

  3. Heat the olive oil in a large frying pan over high heat, add the mini peppers and sauté for 5 minutes. Remove from the heat and mix with a little fleur de sel.

  4. Top tacos with filling ingredients and top with pepper salsa. Serve with grilled mini peppers and lime wedges.

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