Mexican Plant-Based Mince Tacos
with Pickled Onions & Garlic Aioli
- Soy
- Wheat
- Gluten
- Milk
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Soy
Taco Tuesday has a nice ring to it, but we think these tacos are worthy of any night! With spiced plant-based mince, loads of veggies, creamy garlic aioli and vibrant pickled onion, these handheld beauties will turn a weeknight dinner into a Latin fiesta!
Ingredients
1
Red Onion
1
Carrot
1
Plant-Based Mince
(Contains: Soy, Wheat, Gluten May be present: Wheat, Gluten.)
1
Mexican Fiesta Spice Blend
1
Tomato Paste
1
Mini Flour Tortillas
(Contains: Soy, Wheat, Gluten May be present: Milk, Soy.)
1
Cheddar Cheese
(Contains: Milk)
1
Shredded Cabbage Mix
1
Garlic Aioli
(Contains: Eggs)
1
Lime
1
Coriander
Not included in your delivery
olive oil
1
water
Cooking Steps
• Thinly slice red onion (see ingredients). Grate carrot. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add just enough water to cover onion and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add carrot and cook, stirring, until softened, 3 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Stir in the water and simmer until slightly thickened, 1 minute. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add carrot and cook, stirring, until softened, 3 minutes. Add garlic paste, Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Stir in the water and simmer until slightly thickened, 1 minute. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through. • Slice lime into wedges. • In a medium bowl, combine shredded cabbage mix, a squeeze of lime juice and half the garlic aioli. Season with salt and pepper.
• Drain pickled onions. Bring everything to the table to serve. • Build your tacos by spreading a layer of the remaining garlic aioli over the tortillas. Top with slaw, Mexican pork, Cheddar cheese and pickled onion. • Tear over coriander. Serve with any remaining lime wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Drain pickled onions. Bring everything to the table to serve. • Build your tacos by spreading a layer of the remaining garlic aioli over the tortillas. Top with slaw, Mexican plant-based mince, Cheddar cheese and pickled onion. • Tear over coriander. Serve with any remaining lime wedges. Enjoy!
