No Chop Texan Plant-Based Mince & Slaw Tacos
with Cheddar Cheese & Smokey Aioli
- Eggs
- Soy
- Milk
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Wheat
- Gluten
- Soy
Dive into this fuss-free Tex-Mex plant-based m3ince taco delight, loaded with slaw and tasty smokey aioli. Don't forget the sprinkling of some Cheddar cheese. Add as much or as little as you like, the choice is yours!
Ingredients
2 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Slaw Mix
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
Utensils
Cooking Steps
• 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.
• Add Tex-Mex spice blend and cook until fragrant, 1 minute.
• Remove from heat, then add a splash of water and mix to combine. Season with salt and pepper to taste.
• In a large bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Build tacos by spreading tortillas with smokey aioli, then top with slaw, Texan
beef and Cheddar cheese to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, top tacos with pickled jalapeños and tomato salsa. Tear over coriander to serve.
Little cooks: Take charge and help build the tacos!
