Al Pastor–Inspired Plant-Based Protein Shreds Tacos
with Pineapple Salsa, Zesty Crema and Roasted Veggies
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Limes • Red onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Plant-Based Protein Shreds
1 unit(s)
Diced Pineapple Cup
28 g
Spring Mix
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
8 g
Mexican Seasoning
(May contain traces of: Milk, Soy, Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites)
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Red Onion
1 unit(s)
Lime
3.5 g
Cilantro
4 g
Garlic Salt
(May contain traces of: Milk, Soy, Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
½ tbsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Peel, then cut half the onion into 1/2-inch slices (use whole onion for 4 servings).
- Core, then cut pepper into 1/2-inch slices.
- Roughly chop half the cilantro (use all for 4 servings).
- Zest lime. Into a medium bowl, juice half the lime. Cut remaining lime into wedges.
- To another medium bowl, add peppers, onions, half the Mexican Seasoning and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- To a parchment-lined baking sheet, add veggies. Roast veggies in the middle of the oven for 9-11 min, until tender-crisp.
- Meanwhile, heat a large non-stick pan over medium.
- Add 1/2 tbsp (1 tbsp) oil, then protein shreds. Season with salt, pepper and and remaining Mexican Seasoning.
- Cook for 6-8 min, tossing occasionally, until cooked through.** Transfer to a plate and cover to keep warm.
- Drain pineapple, reserving juice.
- Reheat the same pan over medium-high.
- When hot, add pineapple and 1/2 tbsp (1 tbsp) sugar to the dry pan. Cook for 3-4 min, stirring often, until tender and golden.
- Transfer to the medium bowl with lime juice (from step 1).
- Meanwhile, wrap tortillas in foil, then place in the top of the oven for 4-5 min, until warm. (TIP: You can skip this step if you don't want to warm the tortillas!)
- To a small bowl, add sour cream, lime zest, and 1/2 tbsp (1 tbsp) reserved pineapple juice. Season with salt and pepper. Stir to combine.
- To the bowl with pineapple, add cilantro. Stir to combine.
- Spread crema on wraps. Top with spring mix, protein shreds, veggies and pineapple salsa.
- Squeeze over a lime wedge.
If you've opted to get plant-based protein shreds, to a parchment-lined baking sheet, add veggies. Roast veggies in the middle of the oven for 9-11 min, until tender-crisp. Meanwhile, heat a large non-stick pan over medium. Add 1/2 tbsp (1 tbsp) oil, then protein shreds. Season with salt, pepper and remaining Mexican Seasoning. Cook for 6-8 min, tossing occasionally, until cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook pineapple in step 3.
