Charred Corn and Jalapeño Plant Based-Protein Shreds Tacos
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Charred Corn and Jalapeño Plant Based-Protein Shreds Tacos

Charred Corn and Jalapeño Plant Based-Protein Shreds Tacos

with Sour Cream and Cheddar

Charred corn, jalapeños and chipotle sauce adds layers of delicious, spicy smokiness to these plant-based protein shred tacos. A sprinkling of cheddar and a refreshing crunch from pickled cabbage provides some respite from the mild heat!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

1 unit


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)

6 tbsp

Sour Cream

(Contains Milk)

1 unit

Green Onion

Not included in your delivery

2.33 tbsp


¼ tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories1080 kcal
Fat68 g
Saturated Fat17 g
Carbohydrate81 g
Sugar17 g
Dietary Fiber6 g
Protein37 g
Cholesterol40 mg
Sodium2280 mg
Trans Fat0.5 g
Potassium900 mg
Calcium450 mg
Iron4.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Medium Bowl


Char corn and jalapeños

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.

Prep and make slaw

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, then whisk to combine.Add cabbage and green onions to the bowl, then toss to combine. Set aside.

Cook plant-based protein shreds

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**Season with salt and pepper.Add Tex-Mex paste to the pan. Cook, stirring often, until protein shreds are coated, 1 min.

Warm tortillas and chop jalapeños

While plant-based 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 tortillas!) Roughly chop jalapeños.

Finish plant-based protein shred filling

Add jalapeños and corn to the pan with plant-based 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.

Finish and serve

Divide tortillas between plates. Top with coleslaw, cheese and plant-based protein shred filling. Dollop sour cream over top.

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