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Thai-style roasted veggie tacos

Thai-style roasted veggie tacos


Prep the veggie mix and coriander chutney the night before, then all you have to do is roast and assemble these tasty Thai-style tacos!

  • Feeds 8 Feeds 8
  • Ready in 30 minutes

Each serving contains

  • Energy
    641kj 153kcal
  • Fat
    Med 9%
  • Saturates
    Low 7%
  • Sugar
    Low 4%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 19g


  • 8 Co-op mini wheat and white tortilla wraps
  • 2 tbsp Co-op Thai green curry paste
  • 1 tbsp Co-op olive oil
  • 1 small aubergine, trimmed and cut into bite-size pieces
  • 1 yellow pepper, cut into strips
  • 1 red chilli, deseeded and roughly chopped
  • 25g pack coriander, roughly chopped
  • Zest and juice of 1 lime
  • 5cm ginger, roughly chopped
  • 1 large carrot, cut into matchsticks
  • 2 tbsp Co-op roasted & salted peanuts, roughly chopped


  1. For the taco shells, preheat the oven to 190°C/fan 170°C /gas 5
  2. Using a rack over a deep baking tray, hang the wraps through the rack so they form a shell shape
  3. Bake for 12-15 mins, until crisp and golden
  4. Meanwhile, mix together the curry paste and oil, and use to coat the veg in a large roasting tray
  5. Bake for 25 mins, until tender and caramelised
  6. Blitz together the remaining ingredients apart from the carrot and peanuts (reserving a little coriander to serve), and season well
  7. To serve, stuff the tacos with the carrots, spoon on the roasted veggies, then drizzle with the chutney
  8. Garnish with the peanuts and reserved coriander

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