Tex-Mex Plant-Based Mince & Cheddar Tacos
with Creamy Slaw & Celery Salsa
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Lemon
1 tin
Sweetcorn
1 packet
Bbq Sauce
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Onion
1 packet
Slaw Mix
1
Celery
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Parsley
200 g
Plant-Based Mince
(Contains: Gluten, Soy, Wheat; May be present: Gluten, Wheat.)
Not included in your delivery
1 drizzle
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
olive oil
Utensils
Cooking Steps
• 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 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 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!
