Smashed Chickpea, Beef & Smokey Slaw Tacos
with Mashed Avo, Hot Sauce & Corn Salsa
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
With their mild nutty flavour, hearty chickpeas stand up well to our All-American spice blend and hot sauce for a fun taco filling. While the chickpea mixture is cooking, whip up the simple slaw - complete with plant-based smokey aioli for some creaminess.
Ingredients
1 sachet
All-American Spice Blend
1 packet
Chickpeas
1 packet
Coriander
1 tin
Sweetcorn
1
Cucumber
1
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 packet
Slaw Mix
1 packet
Tomato Paste
2
Mashed Avocado
1
Hot Sauce
250 g
Beef Mince
Utensils
Cooking Steps
• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, roughly chop cucumber and coriander. Transfer to bowl with the charred corn. Drizzle with olive oil and white wine vinegar. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Finely chop garlic. Drain and rinse chickpeas. • Return pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, 3-4 minutes. Drain oil from the pan. • Add garlic, All-American spice blend and tomato paste, stirring, until fragrant, 1 minute. Add chickpeas, salt and the water and cook until slightly thickened, 5-6 minutes. Stir in the plant-based butter until melted and combined. • Remove pan from heat. Lightly mash chickpeas with a potato masher or fork (add a splash water if the mixture looks too thick). Season to taste.
• While chickpeas are cooking, in a second medium bowl, combine slaw mix and smokey aioli. Season to taste. • Microwave mini flourtortillas on a plate for 10 second bursts, or until warmed through.
• Build tacos by topping tortillas with smokey aioli slaw and American-style smashed beef and chickpeas. • Top with mashed avocado and corn salsa to serve. Enjoy!
