Smoky Courgette Tacos

Missing your favourite Mexican restaurant? GivE these courgette tacos a go. Grilled and smokey courgettes, with a touch of spice, and a creamy coriander & lime mayonnaise… who could resist? We’ve got our wonderful ODDBOX guest chef Storm (@whatstormeats) here to take you through this simple and delicious recipe, bound to impress whoever you're cooking for.

Prep time: 35 minutes

Cook time: 20 minutes

Total time: 55 minutes

Servings: 6


For the tacos:

150 g Masa harina ((or plain flour))

150 ml Warm water

a pinch of Salt

Taco filling :

2 Courgettes (sliced into ½ cm thick rounds)

Black beans (1 tin of )

11½ tsp Chipotle paste

1 tsp Cumin

2 tsp Smoked paprika

1 tsp Smokey chilli flakes ((ancho or chipotle))

2 tbsp Olive oil


Coriander & lime mayonnaise: 

35 g Coriander (leaves and stalks (there is so much flavour in those stalks! Don’t worry if your herbs look past their best, they are being whizzed up anyway))

1 Lime juice


¼ Smokey chilli flakes (such as ancho or chipotle)

1 tbsp Mayonnaise (Large table spoon)

2 tbsp Olive oil

Optional: Pink pickled onions

1 Red onion (sliced thinly )

50 ml Vinegar ((preferably white or cider))

a pinch of chilli flakes ((leave out if you don’t like too much spice) )

a pinch of Salt


  1. To make the tacos, combine the flour and salt in a large bowl. Add half the water and mix through until it looks like breadcrumbs. Slowly add the rest of the water, mixing regularly until you can use your hands to knead it. Add a bit more flour if the dough's too sticky.
  2. Knead the taco dough for 5 mins, then separate into equal, golf-ball-sized balls. Smooth them out in circular motions with the palm of your hand. 
  3. Place the dough between two sheets of greaseproof paper, and press down on it with a heavy-bottomed pan. It might take a few goes, but you’ll want it to be roughly 3-4 inches across and about 3mm thick. Don’t worry – they don’t have to be perfect circles! 
  4. To cook the tortillas, heat a cast iron skillet or a frying pan and over a medium-high heat. Cook for 1-2 mins each side or until brown spots appear. Wrap them a tea towel to keep warm and pop in a warm oven.
  5. A little optional extra: For your quick pink pickled onions, slice your red onion thinly, pop them in a small bowl and add your vinegar, a pinch of chilli flakes and pinch of salt. Put to the side. 
  6. Blitz the coriander (stalks and all!) with lime juice, a tablespoon of olive oil with a hand blender. Season with a little salt, chilli flakes and a large tablespoon of mayonnaise. Mix until combined. This is your coriander and lime mayonnaise
  7. Slice your courgettes into ½ cm round pieces, and add to a bowl with smoked paprika, cumin, smoky chilli, pinch of salt and 2 tbsp olive oil. Toss until coated evenly. 
  8. In a separate pan, cook through your black beans with the chipotle paste and season to taste. Don’t worry if they mush up a bit. 
  9. In a very hot pan or skillet, fry off your courgette rounds in a little oil until they are caramelised. The spices will help with the colour, but flip until both sides are cooked evenly. You might need to do them in batches and pop them on a kitchen towel to soak up any excess oil.
  10. Now time to build your tacos. Start with your smoky black beans, add your courgettes and drizzle over your mayonnaise.
  11. Optional: Finish with your pink pickled onions, a little coriander and fresh lime.
two soft shell taco filled with smokey courgette garnished with red onion and drizzled with mayo

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