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Quick Plant-Based Tex-Mex Tacos

Quick Plant-Based Tex-Mex Tacos

with Corn Salsa & Plant-Based Aioli

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You read that right, plant-based, slow-braised 'meat' is on the menu, and we can't wait for you to try it! Cook it with mild Tex-Mex spices and chipotle sauce and be pleasantly surprised.

Tags:QuickQuick PrepPlant Based
Allergens:SoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 punnet

cherry tomatoes

1

cucumber

1 tin

sweetcorn

1 packet

plant-based slow braised meat

(ContainsSoy)

1 packet

mild chipotle sauce

(ContainsSoy)

6

mini flour tortillas

(ContainsSoy, GlutenMay be present Milk, Soy)

1 packet

plant-based aioli

1 bag

coriander

1 sachet

Tex-Mex spice blend

(May be present Gluten)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2929 kJ
Fat35.5 g
of which saturates8.7 g
Carbohydrate73.6 g
of which sugars15.3 g
Protein15 g
Sodium1682 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Halve cherry tomatoes. Slice cucumber into thin sticks. Drain sweetcorn. Roughly chop plant-based slow braised meat. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

2

• Add the cherry tomatoes, a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper to the corn. Toss to combine. Set aside.

3

• Return the large frying pan to a medium-high heat with a drizzle of olive oil. Cook the plant-based slow braised meat, until broken down and slightly browned, 3-5 minutes. • Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Remove from heat, then stir through the mild chipotle sauce.

4

• Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through. • Build your tacos by spreading plant-based aioli over the base of each tortilla. Top with plant-based meat, cucumber, and corn salsa. Tear over the coriander to serve.