Dinner PLANS

Get your taco fix for breakfast (chilaquiles!), in a lunchbox (enchilada leftovers!) or supper any night of the week with Abigail Donnelly's build-your-own recipes.

- ABIGAIL DONNELLY

CAULI TACOS WITH JALAPEÑO RANCH SLAW AND SALSA MACHA

"Cook the cauliflower in the air-fryer at 180°C for 15 minutes."

Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes

1 Preheat the oven to 180°C. Toss the cauliflower, oil, lemon juice and taco seasoning. Place on a baking tray and roast for 20 minutes, tossing once.

2 To make the salsa macha, heat the oil in a pan, then add the garlic, pumpkin seeds, peanuts and chilli. Stir-fry for 2 minutes. Blend with the vinegar. Spoon into a bowl, then add the chilli flakes, salt and sesame seeds.

3 Warm the taco shells, add the slaw and drizzle over the salsa.

MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Ladybird Chardonnay

SPICY CREAMY PORK ENCHILADA

"This tray bake is a treat for the whole family."

Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes

1 Cut the pork into 4 cm pieces, then toss in the seasoning and olive oil. Fry in batches for 5 minutes.

2 Preheat the oven to 180°C.

3 To make the cheese sauce, melt the butter in a saucepan over a low heat. Stir in the flour and cook for 5 minutes. Add the milk, whisking well. Stir in the cheese until melted and season. Place a piece of clingwrap directly onto the surface of the sauce.

4 To make the enchilada sauce, heat the olive oil in a saucepan over a low heat. Stir in the flour and spices and cook for 1 minute. Stir in the tomato paste and garlic. Whisk in the stock. Simmer for 5 minutes. 

5 To serve, place some pork on one side of each wrap and fold over. Place each wrap into a large baking tray. 

6 Pour over both sauces, sprinkle over the mozzarella and bake for 20 minutes, or until the cheese is golden brown.