Express Tex-Mex Plant-Based Mince & Cheddar Tacos
with Smokey Slaw & Cucumber Salsa- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Wheat
- Gluten
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 smokey slaw and cucumber salsa for some coolness and crunch.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Bbq Sauce
1 packet
Onion
1
Celery
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Slaw Mix
1 packet
Parsley
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1
Cucumber
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Wheat, Gluten.)
1
Lemon
Utensils
Cooking Steps
• Slice cucumber into thin half-moons. Roughly chop celery. Slice lemon
into wedges.
• In a large bowl, combine cucumber, celery, a squeeze of lemon juice and a
drizzle of white wine vinegar and olive oil. Season to taste 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, in a medium bowl, combine slaw mix and BBQ sauce. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Finely chop parsley.
• Top each tortilla with smokey slaw, ex-Mex plant-based mince, cucumber salsa and Cheddar cheese.
• Sprinkle over parsley to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
