with Slaw & Coriander
Sichuan and garlic have come together in a deal to create tacos that no one can refuse. They are giving plant-based mince a new lease on life and the sesame seeds help to seal the deal. If you read the fine print, it’s guaranteed that these tacos will have everyone at your table feeling full and satisfied.
Allergens
Utensils
Tags
Olive oil
Carrot
1
Plant-based mince
1 packet
Mayonnaise
1 packet
Sichuan garlic paste
1 packet
Soy sauce
1.5 tbs
Sesame seeds
0.5 sachet
Shredded Cabbage Mix
1 packet
Sesame oil
1 tsp
Vinegar
drizzle
Mini Flour Tortillas
6
Coriander
1 packet
• Grate the carrot. • In a small bowl, combine mayonnaise and half the Sichuan garlic paste. Set aside. Little cooks: Take charge by combining the ingredients for the mayo!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Remove pan from heat, then add the soy sauce, mixed sesame seeds (see ingredients), remaining Sichuan garlic paste and a splash of water. Toss veggie mince to coat. Set aside.
• In a medium bowl, combine shredded cabbage mix, carrot, the sesame oil and a drizzle of vinegar. Season to taste. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Divide tortillas for adults and child's portion. Spread each tortilla with some Sichuan mayo, then top with slaw and Sichuan garlic plant-based mince. • Tear coriander over adults portion to serve. Enjoy!
3554
kJ
Energy (kJ)
849
kcal
Calories
46.1
g
Fat
7.8
g
of which saturates
71
g
Carbohydrate
22.4
g
of which sugars
18.3
g
Dietary Fibre
32.4
g
Protein
2325
mg
Sodium
