Charred Corn and Jalapeño Protein Shreds Tacos
with Sour Cream and Cheddar
Charred corn, jalapeños and chipotle sauce adds layers of delicious, spicy smokiness to these protein shreds tacos. A sprinkling of cheddar and a refreshing crunch from pickled cabbage provides some respite from the mild heat!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Ground Protein
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat)
1 unit(s)
Jalapeño
113 g
Corn Kernels
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
113 g
Red Cabbage, shredded
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
1 unit(s)
Green Onion
Not included in your delivery
2.33 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Wash and dry all produce. Quarter jalapeño lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeños!)Add corn to an unlined baking sheet, then pat dry with paper towels.Add jalapeños next to corn. Drizzle 1 tsp (2 tsp) oil over jalapeños, then spread over both sides. Season with a pinch of salt.Broil in the top of the oven, flipping jalapeños and tossing corn halfway through, until dark-brown in spots, 5-6 min.When done, transfer jalapeños to a cutting board to cool.
Meanwhile, thinly slice green onion.Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, to taste, then whisk to combine.Add cabbage and green onions to the bowl, then toss to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook, stirring often until crispy, 5-6 min.** Season with salt and pepper.Add Tex-Mex paste to the pan. Cook, stirring often, until protein shreds are coated, 1 min.
While protein shreds cook, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!) Roughly chop jalapeños.
Add jalapeños and corn to the pan with protein shreds. Cook, stirring often, until mixture is combined, 1 min.Remove the pan from heat, then stir in chipotle sauce until combined and warmed through.
Divide tortillas between plates. Top with coleslaw, cheddar and protein shred filling. Dollop sour cream over top.
