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This week we were lucky enough to be cooked for by The  Veronicas. The gorgeous duo treated us to vegetarian tacos with the best guacamole in existence – all hail their culinary skills!
As if it wasn’t enough that they’re stunning, great singers and have incredible style, the skill these girls showed in the kitchen put our usual lunch efforts to shame; they chopped, sliced, figured out how to work the oven and cleaned up afterwards! Impressed? Us? Like you wouldn’t believe. The Veronicas are still enjoying the huge success of their album, Hook Me Up, and are just about to start an American tour with the Jonas brothers. They split their time between their hometown, Brisbane and LA, where they feel totally at home and love that there’s great vegan food to be found (Lisa loves taro chips). Jess is a vegetarian, though she still eats yummy Australian seafood, and she’s been appointed head chef for the day (apparently Lisa’s specialities are roasts and steaks – not so vegetarian friendly!).
 Star of the show was the ridiculously good guacamole the girls made with lashings of garlic and their secret ingredient, which we’ll fill you in on later. Jess loves garlic so much she takes a garlic crusher on tour with her and loves garlic breath! The Veronicas were such sweeties that the whole office ended up crowding around to watch them cook up a storm, hear their style tips and herd each other around the kitchen (FYI Jess is the bossy one). We have an office-wide girl crush. The Veronicas’ Vegetarian Tacos
Time to Prepare: Depends how strong you are: roll up your sleeves to get those avocados mashed and tins open in record time. In general, leave yourself about 20 minutes. The $$$: Vegetarian tacos cost us about $35 all up in avocado off season, which makes you 12 tacos. How many people you share them with is up to you. Taste Rating: We love! We all went back for more; what could be better than gorgeous Ingredients - 12 Taco shells
- One lettuce (shredded)
- Four firm, ripe avocados
- Three cloves of fresh garlic
- One jar of green stuffed olives
- One tin refried beans (we used Chilli beans)
- Three fresh tomatoes
- Tasty shredded cheese
- Three fresh lemons
- One pack of taco seasoning
Steps
1: Scoop out the flesh of the avocado and place it all into a bowl. Remove the skin from the garlic and crush it into the bowl with the avocado. Slice the lemons and squeeze the juice into the bowl then pop the jar of olives and pour two to three tablespoons of the brine into the avocado bowl, and mash it all together.
2: Open the refried beans and put them in a hot frying pan, with a little oil or cooking spray, add the taco seasoning and mix until warm through.
3: Cut the tomatoes into cubes (Jess recommends removing the pulp) then wash and shred the lettuce - at this point Lisa told us about her fear of washing lettuce. We’re still not totally sure why she’s afraid of it but she felt the fear and did it anyway! Open the cheese and drain the olives ready to serve.
4: Microwave the taco shells for 40 seconds (or as per packet instructions).
5: Make your taco! Jess and Lisa recommend starting with the warm beans first, followed by cheese, tomato, lettuce, then spooning guacamole over the whole shebang and setting olives in the top. Et voila, tacos Jess and Lisa style – delish!
Isla
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