Quick Tex-Mex Veggie Tacos
with Plant-Based Meat & Corn Salsa- Soy
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
- Wheat
- Gluten
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.
Ingredients
1 punnet
cherry tomatoes
1
cucumber
1 packet
Plant-Based Pulled Beef
1 tin
sweetcorn
1 packet
mild chipotle sauce
(Contains: Soy;)
6
mini flour tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
1 bag
coriander
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Halve the cherry tomatoes. Slice cucumber into thin sticks. Drain the sweetcorn. • Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the kernels are “popping” out. Transfer to a medium bowl.
• 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.
• Return the large frying pan to a medium-high heat with a drizzle of olive oil. Cook the plant-based pulled beef, 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.
• Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through. • Build your tacos by spreading smokey aioli over the base of each tortilla. Top with plant-based meat, cucumber, and corn salsa. Tear over the coriander to serve.
