Express Tex-Mex Plant-Based Mince & Cheddar Tacos
with Creamy Slaw & Celery Salsa
These tacos may be mini but they pack a might punch of flavour! Enjoy the mouth-watering smokiness of our Tex-Mex spiced plant-based mince paired with a refreshing garlic 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 packet
Cheddar Cheese
1 packet
Bbq Sauce
1 packet
Onion
1
Celery
6
Mini Flour Tortillas
1 packet
Slaw Mix
1 packet
Parsley
200 g
Plant-Based Mince
1
Cucumber
1 sachet
Tex-Mex Spice Blend
1
Lemon
Cooking Steps
• Drain sweetcorn. Roughly chop celery. Slice lemon into wedges. • Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 5-6 minutes. • Transfer corn to a medium bowl. Add celery, a squeeze of lemon juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based mince, sliced onion and Tex-Mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes.
• Meanwhile, combine slaw mix and BBQ sauce in a second medium bowl. Season to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Top each tortilla with creamy slaw, Tex-Mex plant-based mince, tomato salsa and Cheddar cheese. • Tear over parsley to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
