Mini Veg Tacos with Chipotle Mayo Recipe

Try making these fun mini tacos the next time you need a tasty appetizer for any party or gathering.

From Vegetarian Party Food
September 2018

  • mini-tacos
    The perfect little bite-sized snack.
    Photo by Beatriz Da Costa
  • mini-tacos
    Only a few items are needed for the recipe making it quick and easy to prepare.
    Photo by Beatriz Da Costa
  • guacamole
    Mix up the guacamole for a flavorful topping.
    Photo by Beatriz Da Costa
  • avocado
    Gather the items needed for the guacamole.
    Photo by Beatriz Da Costa
  • vegan-mayo
    The ingredients for the Vegan Mayo.
    Photo by Beatriz Da Costa
  • vegan-mayo
    The mayo after mixing all of the ingredients together.
    Photo by Beatriz Da Costa
  • vegetarian-foods
    “Vegetarian Party Food” is filled fun and unique vegetarian appetizers for any occasion.
    Courtesy of Hardie Grant Books
  • mini-tacos
  • mini-tacos
  • guacamole
  • avocado
  • vegan-mayo
  • vegan-mayo
  • vegetarian-foods

Total Hands-On Time: 30 min

Yield: 2 servings

If you are looking for exciting vegetarian appetizers, check out Vegetarian Party Food (Hardie Grant Books, 2018) by Jessica Oldfield. Inside you will find recipes ranging from unique dips to mini-sandwiches all including vibrant veggies. This recipe can be found in chapter 5, “Vegan.”


  • 100 g (3 1/2 oz) Vegan Mayo (see below)
  • 2 teaspoons chipotle in adobo, crushed into a paste
  • 4 tablespoons Spiced Guacamole (see below)
  • 10–12 salted, round corn chips
  • 1 lime, cut into wedges, to serve (optional)
  • 100 g (3 1/2 oz) broccoli, broken into finger-sized florets, seasoned, roasted at 200ºC (400ºF/Gas 6) until edges are crispy
  • 100 g (3 1/2 oz) cauliflower, broken into finger-sized florets, seasoned, roasted at 200ºC (400ºF/Gas 6) until golden and edges are crispy

Vegan Mayo 

  • makes about 250 g (9 oz) 
  • 300 g (10 1/2 oz) silken tofu
  • 1 1/2 teaspoons Dijon mustard
  • juice of 1 lime
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  1. Place the tofu in a sieve, cover with a kitchen towel and sit over a bowl.
  2. Place a heavy object on top and compress the tofu for 15 minutes.
  3. Discard the drained liquid.
  4. Blend the tofu and all the other ingredients until smooth.
  5. Store in the refrigerator for up to 1 week.

Spiced Guacamole

  • 4 avocados, peeled, pitted and chopped
  • juice of 2 limes, plus lime wedges to serve
  • 1 teaspoon sweet paprika, plus extra to garnish (optional)
  • 1 teaspoon habanero chilli powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • bunch of coriander (cilantro), stalks finely chopped, leaves picked
  1. Put all ingredients except the coriander leaves in a bowl and mix well.
  2. Top with the coriander, sprinkle with extra paprika, if liked, and serve with lime wedges. 


  1. Stir the chipotle paste into the mayo until well combined.
  2. To assemble the tacos, dollop the guacamole onto the corn chips, then place a piece each of cauliflower and broccoli on top and drizzle over a little chipotle mayo.
  3. Repeat with all the remaining ingredients.
  4. Serve with lime wedges, if liked.

Recipes excerpted with permission from Vegetarian Party Food by Jessica Oldfield, published by Hardie Grant Books September 2018, RRP $19.99 paperback.

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