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April 08, 2019 2 min read

Prep Time 15 minutes

Cook Time 25 minutes

Serves 4-5

Difficulty Easy as!


Taco Filling

  • 1 Tbsp olive oil

  • ½ medium brown onion

  • ½ medium red capsicum

  • 1 can black beans, drained and rinsed

  • 1 can of corn kernels, drained and rinsed

  • 2 cloves of garlic, finely chopped

  • 1 tsp smoke paprika

  • ½ tsp ground cumin

  • ¼ chilli powder

  • ½ tsp chilli flakes

  • 1 tsp Tabasco Original Red Sauce

  • 1 tsp sea salt

  • ½ tsp black pepper


  • 2 medium avocados, halved and stoned

  • 1 garlic clove, minced

  • 2 tsp coriander, roughly chopped

  • ½ medium tomato, diced

  • 1 Tbsp extra virgin olive oil

  • 1 tsp sea salt

  • ¼ tsp black pepper

  • 2 Tbsp lime juice

To serve 

  • ½ Tbsp Dibble Mayo

  • Gluten free taco shells

  • Coriander, roughly chopped



Taco Filling

  1. In a large frying pan, heat the oil on medium heat and add the onion, red capsicum and sea salt for 5 minutes or until soft.

  2. Add the garlic, paprika, cumin, chilli powder and cook for a further 2 minutes.

  3. Then add the black beans and gently squash the beans with a potato masher or the back of a fork.

  4. Add the corn kernels, chilli flakes, Tabasco sauce and black pepper and cook for a further 10-12 minutes, stirring occasionally with a wooden spoon and set aside.  

  5. Place the taco shells in the oven, accordingly to carton instructions.



  1. In a small bowl, add the avocados, garlic, oil, salt, pepper, lime juice and mash together with the back of a fork.

  2. Add the coriander and tomatoes and thoroughly mix together.

To serve

  1. Layer a taco shell with the guacamole, taco filling and top with freshly chopped coriander and Dibble Mayo.

  2. Go back for seconds and thirds..

  3. Enjoy!