Ballymaloe food truck courgette and feta tacos

Serves 4

You will need:

2-3 tablespoons extra-virgin olive oil 2 onions, thinly sliced Sea salt and freshly ground black pepper 2 small to medium courgettes, cut into ½cm cubes 1 tablespoon chopped fresh coriander 12 corn tortillas Chipotle mayonnaise (see lamb and cumin taco recipe, left), to serve 150g feta, crumbled 24 ripe sweet cherry tomatoes, halved and seasoned with sea salt and freshly ground black pepper 1 jalapeno or serrano chilli, thinly sliced 2 ripe avocados, sliced Rocket leaves or fresh coriander leaves, to serve

1Heat the extra-virgin olive oil in a saute pan. Add the thinly sliced onions, and season with some sea salt and freshly ground black pepper. Cook for 6-8 minutes, until the onions are wilted and slightly golden.

2Add the cubed courgettes and cook for another few minutes until they are soft and slightly golden, then add the chopped fresh coriander. Season to taste with sea salt and freshly ground black pepper.

3Warm the tortillas by holding them with a tongs over a gas jet or hot hob for about 30 seconds each, or heat them on both sides on a hot dry pan.

4Spread each warm tortilla with a slick of chipotle mayonnaise. Top with the onion and courgette filling, sprinkle on some crumbled feta, a few halved seasoned cherry tomatoes, some thinly sliced jalapeno or serrano chilli, whichever you’re using, and some sliced avocado. Add a few rocket leaves or fresh coriander leaves, whichever you’re using, to finish. Fold in the sides and enjoy.