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.
Ingredients
200 g
Plant-Based Protein Shreds
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Jalapeño
113 g
Corn Kernels
1 tbsp
Red Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
113 g
Red Cabbage, shredded
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
4 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Green Onion
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
¼ tsp
Sugar*
2.33 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide tortillas between plates. Top with coleslaw, cheese and plant-based protein shred filling.
- Dollop sour cream over top.
If you've opted to get plant-based protein shreds, cook and plate them the same way as the recipe instructs you to cook and plate the pork, tossing occasionally until cooked through, 6-8 min.**