Tex-Mex Veggie Tacos
with Charred Peppers
Get ready for loaded, spicy tacos but without the meat! We've replaced all the classic elements of taco night with their plant-based counterparts!
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
2 unit
Plant-Based Burger Patty
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
160 g
Sweet Bell Pepper
80 g
Tomato
56 g
Yellow Onion
7 g
Cilantro
1 unit
Jalapeño
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Plant-Based Mayonnaise
(Contains Mustard)
Not included in your delivery
1 tbsp
Oil*
¾ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): a quarter of the jalapeños for mild, half for medium, all the jalapeños for spicy! Core, then cut pepper into 1/4-inch pieces. Roughly chop cilantro.Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Cut tomato into 1/4-inch pieces. Halve jalapeños lengthwise, removing seeds for less heat. Thinly slice jalapeno into 1/8-inch half-moons. (TIP: We suggest using gloves when prepping jalapeno.)
Add vinegar, a quarter of the jalapeños, 1 tbsp water and 3/4 tsp sugar (dbl both for 4 ppl) to a small pot. (NOTE: Reference heat guide.) Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer jalapeños, including liquid, to a small bowl. Set aside in the fridge to cool.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp and "charred" or dark golden-brown in places, 3-4 min. Remove from heat, then transfer to a plate to cool.
Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then plant-based protein and onions. Cook, breaking up protein into smaller pieces, until onions are tender and protein is golden-brown, 4-5 min.**Remove from heat, then stir in Tex Mex Paste and 1/4 cup water (dbl for 4 ppl). Season with pepper, to taste, then stir to combine.
Meanwhile, add mayo, half the cilantro and 1 tsp pickling liquid (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine. Combine tomatoes, peppers, remaining cilantro and 1 tbsp pickling liquid (dbl for 4 ppl) in a medium bowl.
Just before serving, 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!)Divide tortillas between plates, then spread cilantro mayo onto tortillas. Top with protein and salsa. Drain pickled jalapeños, discarding any remaining pickling liquid. Sprinkle pickled jalapeños over tacos.
