Tex-Mex Plant-Based Mince & Cheddar Tacos

Name: Tex-Mex Plant-Based Mince & Cheddar Tacos with Creamy Slaw & Celery Salsa
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 1 soy sauce; 1 Plant-Based Mince; 1 Garlic Stir-Fry Sauce; 1 Pea Pods; 1 Cucumber; 1 Baby Cos Lettuce; 1 Lime; 1 Mayonnaise; 1 Mini Flour Tortillas; 1 Crispy Shallots; 1 Parsley

with Creamy Slaw & Celery Salsa

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These tacos may be mini but they pack a mighty punch of flavour! Enjoy the mouth-watering smokiness of our Tex-Mex veggie mince paired with a bright slaw and corn salsa for some coolness and crunch.

Tags:

Kid Friendly

Allergens:

Gluten

•Soja

•Wheat

•Sesamzaad

•Egg

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Plant-Based Mince

Garlic Stir-Fry Sauce

Pea Pods

Cucumber

Baby Cos Lettuce

Lime

Mayonnaise

Mini Flour Tortillas

Crispy Shallots

Parsley

Not included in your delivery

olive oil

soy sauce

Nutritional Values

Energy (kJ)3571 kJ

Calories853 kcal

Fat48.9 g

of which saturates15.6 g

Carbohydrate69.8 g

of which sugars19.8 g

Dietary Fibre19.2 g

Protein32.3 g

Sodium2274 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• In a medium bowl, combine the soy sauce, pork strips and half the garlic stir-fry sauce. Set aside. • Trim and roughly chop pea pods. • Thinly slice cucumber into sticks. • Shred baby cos lettuce (see ingredients). • Slice lime into wedges. • In a small bowl, combine mayonnaise, the remaining garlic stir-fry sauce and a squeeze of lime juice. Set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a medium bowl, combine the soy sauce, veggie mince and half the garlic stir-fry sauce. Set aside. • Trim and roughly chop pea pods. • Thinly slice cucumber into sticks. • Shred baby cos lettuce (see ingredients). • Slice lime into wedges. • In a small bowl, combine mayonnaise, the remaining garlic stir-fry sauce and a squeeze of lime juice. Set aside.

• In a large frying pan, heat a drizzle of olive oil over a high heat. Add pork strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate.

TIP: If your pan is getting crowded, cook pork in batches for the best results! ~~~~~~~~~~ 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. Transfer to a plate.

• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.

• Spread each tortilla with some garlic mayo and top with the cos lettuce, pea pods, cucumber and pork strips. • Tear over parsley. • Sprinkle with crispy shallots and serve with lime wedges. Enjoy!

Little cooks: Take the lead and help build the tacos! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Spread each tortilla with some garlic mayo and top with the cos lettuce, pea pods, cucumber and plant-based mince. • Tear over parsley. • Sprinkle with crispy shallots and serve with lime wedges. Enjoy!

Little cooks: Take the lead and help build the tacos!