Chipotle Plant-Based Tacos
with DIY Pico de Gallo and Guacamole
Perfectly caramelized filling with lime guac and salsa fresca, these plant-based fajitas will make you a believer!
étiquettes:
Végétarien
•Épicé
Allergènes:
Sulfites
•Blé
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation25 minutes
Temps de cuisson8 minutes
DifficultéMoyen
Ingrédients
quantité par portion
200 g
Émincé protéiné à base de plantes
8 g
Mélange d'épices à enchilada
(Contient: Sulfites Peut contenir : Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
½ pièce(s)
Oignon rouge
1 pièce(s)
Poivron
3 cs
Guacamole
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Soya, Lait)
1 pièce(s)
Lime
7 g
Coriandre
113 g
Petites tomates
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sucre*
¼ cc
Sel*
¼ cc
Poivre*
Ustensiles
•Zesteur
•Grande poêle antiadhésive
•Cuillères à mesurer
•Petit bol
•Essuie-tout
Instructions
1
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 servings).
- Core, then cut pepper into 1/4-inch slices.
- Zest, then juice lime.
- Roughly chop cilantro.
- Halve tomatoes.
2
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender.
- Add half the Enchilada Spice Blend. Cook, 30 sec. stirring constantly, until fragrant. Season with salt and pepper.
- Remove to a plate.
3
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2), then protein shreds and remaining Enchilada Spice Blend. Cook, tossing occasionally, until crispy, 6-8 min.**
- Season with salt and pepper.
- Transfer shreds to plate with veggies.
4
- Meanwhile, add guacamole, lime zest and half the lime juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- Wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
5
- Add tomatoes, cilantro, 1 tsp (2 tsp) oil, 1/4 tsp (1/2 tsp) sugar and remaining lime to another small bowl. Season with salt and pepper, then toss to combine.
6
- Divide tortillas between plates.
- Top with protein shreds, then veggies.
- Dollop over guacamole.
- Top with salsa.
