Summer Tacos with Lime Yogrt! Dressing


  • 1 red onion, thinly sliced
  • 75ml cider vinegar
  • 2 tsp sweet smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chipotle flakes
  • 2½ tbsp olive oil
  • 2 courgettes, sliced into 1cm rounds
  • 2 cloves garlic, finely chopped
  • 400g can black beans, rinsed and drained
  • A large handful coriander
  • 120g Koko Plain Yogrt!
  • 1 lime, juiced
  • 8 small corn tortillas
  • 150g salad leaves
  • 1 small avocado, thinly sliced


  1. Combine the onion and vinegar in a bowl with a pinch of salt and set aside.
  2. Mix the paprika, cumin, chipotle flakes and 2 tbsp of olive oil in a large bowl, seasoning well. Add the courgettes and toss together until coated. Put a large frying pan on a medium-high heat and, once hot, add the courgettes. Cook on each side for 2-3 minutes or until deep in colour and charred, then transfer to a plate lined with kitchen paper. Cover and set aside.
  3. Without cleaning the frying pan, add the remaining oil. Cook the garlic for 30 seconds, then add the black beans with a splash of water, cooking through for a few minutes until just warm and the water has evaporated. Season to taste, cover and set aside.
  4. Finely chop half the coriander and put in a bowl along with the Yogrt!, lime juice and zest, mix together and season to taste. Heat the tortillas according to pack instructions.
  5. Strain the pickled onions. When it’s time to build your tacos, layer the tortillas with the salad leaves and avocado. Sprinkle over the black beans and top with the courgettes, a drizzle of the herby lime yogrt! and some of the pickled onions. Garnish with the remaining coriander and serve with the lime wedges to squeeze over.