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Mexican Recipes

Quick Tex-Mex Veggie Tacos

Quick Tex-Mex Veggie Tacos

Quick Tex-Mex Veggie Tacos

with Plant-Based Meat & Corn Salsa

Get up to $200 off!

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:

Veggie

Allergens:

Soy

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

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: Gluten, Soy, 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: Wheat, Gluten, Soy.)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2937 kJ

Fat35.9 g

of which saturates9.1 g

Carbohydrate74.7 g

of which sugars16.3 g

Protein15.1 g

Sodium1632 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• 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.

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 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.

4

• 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.

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