BBQ Tex-Mex Plant-Based Mince & Avocado Tacos for Dinner
with Baked Spiced Apple & Pear Crumble for Dessert
- Soy
- Milk
- Gluten
- Wheat
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Soy
Cutlery-free meals seem to taste a little yummier and this one is nothing short of tasty. These handheld BBQ Tex-Mex plant-based mince and avocado tacos are packed to the brim with flavour and magically bring a Mexicana flair to a light and bright meal. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
1
Tomato
1 packet
Bbq Sauce
1
Avocado
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1
Brown Onion
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Tex-Mex Spice Blend
(May be present: Wheat, Gluten, Soy.)
1
Baby Cos Lettuce
Cooking Steps
• Roughly chop baby cos lettuce. • Cut tomato into thin wedges. • Thinly slice brown onion. • Slice avocado in half, scoop out flesh and thinly slice.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add Tex-Mex spice blend and cook, until fragrant, 1 minute. • Remove from heat, then stir in BBQ sauce and a splash of water, until coated. Season to taste.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine cos lettuce, tomato, avocado, a drizzle of vinegar and olive oil. Season.
• Top each tortilla with some cos salad and BBQ Tex-Mex plant-based mince. • Sprinkle with Cheddar cheese. Drizzle over light sour cream. Serve with remaining salad. Enjoy!
