with Avo, Slaw & Crispy Shallots
It’s time for tacos, veggie tacos! Add a touch of sweet to the plant-based mince by glazing it in a plum sauce and packing in some avocado to create the best tacos in town.
Allergens
Utensils
Tags
Olive oil
Avocado
1
Plum Sauce
1 packet
Shredded Cabbage Mix
1 bag
Rice wine vinegar
1 drizzle
Mini Flour Tortillas
6
Plant-Based Mayo
1 packet
Crispy Shallots
1 packet
Plant-based mince
1 packet
• Slice avocado in half, scoop out flesh and thinly slice.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add plum sauce and a splash of water and cook until slightly reduced, 1 minute.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. • In a medium bowl, combine shredded cabbage mix and a drizzle of rice wine vinegar and olive oil.
• Top tortillas with slaw, plum-glazed mince and avocado. • Drizzle over plant-based mayo and top with crispy shallots. Enjoy!
3621
kJ
Energy (kJ)
51
g
Fat
11.5
g
of which saturates
62.4
g
Carbohydrate
16.6
g
of which sugars
30.7
g
Protein
1484
mg
Sodium
