Southern-Spiced Plant-Based Mince & Corn Salsa Tacos

Name: Southern-Spiced Plant-Based Mince & Corn Salsa Tacos with Smokey Aioli & Cheddar Cheese
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet All-American Spice Blend; 1 packet Cheddar Cheese; 200 g Plant-Based Mince; 1 Corn; 1 Cucumber; 6 Mini Flour Tortillas; 1 Tomato; 1 packet Smokey Aioli; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Smokey Aioli & Cheddar Cheese

Recipe Development TeamUpdated on May 25, 2026

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Calories

771 kcal

Protein

34g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

Milk
Soy
Gluten
Wheat
Eggs
Wheat
Gluten
May contain traces of allergens
Milk
Soy

It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! The ultimate in one-handed food, these tacos, loaded with classic American flavours, are best enjoyed cutlery free! Just add some charred corn salsa and smokey aioli for an unforgettable flavour combo with a little bit of something for everyone.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

All-American Spice Blend

1 packet

Cheddar Cheese

(Contains: Milk)

200 g

Plant-Based Mince

(Contains: Soy May be present: Wheat, Gluten.)

Corn

Cucumber

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)

Tomato

1 packet

Smokey Aioli

(Contains: Eggs May be present: Milk.)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories771 kcal

Energy (kJ)3230 kJ

Fat39.6 g

of which saturates13.5 g

Carbohydrate66.2 g

of which sugars19.4 g

Dietary Fibre19.2 g

Protein34 g

Sodium1620 mg

Potassium22.8 mg

Calcium4.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop cucumber and tomato.
• Slice avocado (see ingredients) in half, then scoop out flesh and dice.
• In a medium bowl, combine plant-based mince, All-American spice blend and a drizzle of olive oil.

Little cooks: Help scoop out the avo!

Slice kernels off corn cob. Heat a large frying pan over high heat.
• Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add All-American spice blend and cook, until fragrant, 1 minute.

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

• While chicken is cooking, to the bowl with charred corn, add cucumber, tomato, avocado and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.

Little cooks: Take the lead by tossing the salsa!

• Build tacos by filling with Southern-spiced veggie mince, corn salsa and Cheddar cheese. Drizzle over smokey aioli.
• Serve with any remaining salsa. Enjoy!

Little cooks: Add the finishing touch by drizzling over the smokey aioli!