Choriqueso Plant-Based Cheese Tacos
with Creamy Slaw, Cilantro and Green Onions- Sulphites
- Wheat
- Mustard
- Egg
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
Ingredients: Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Flour tortillas (wheat, sulphites) (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) • Lime • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Jalapeno • Cilantro • Green onion • .
Ingredients
250 g
Chorizo Sausage, uncased
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
7 g
Cilantro
1 unit(s)
Lime
170 g
Coleslaw Cabbage Mix
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 unit(s)
Jalapeño
22 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
2 unit(s)
Green Onion
¾ cup
Plant-Based Mozzarella Cheese, shredded
Not included in your delivery
1 tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Zest lime, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions.
- Roughly chop cilantro.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and jalapeños. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add half the Chili-Cumin Spice Blend, then stir to coat chorizo mixture.
- To the pan with chorizo mixture, add tomato sauce base and 1/3 cup (2/3 cup) water.
- Bring to a boil, then reduce heat to medium. Season with salt and pepper. Cook for 3-4 min, stirring often, until sauce thickens.
- Meanwhile, in a large bowl, whisk together mayo, lime juice, lime zest, remaining Chili-Cumin Spice Blend and 1 tsp (2 tsp) sugar.
- Add coleslaw cabbage mix and half the green onions. Season with salt and pepper, then toss to combine.
- 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.)
- Divide chorizo filling between tortillas.
- Sprinkle dairy free cheese over top.
- Divide tacos between plates. Serve creamy slaw alongside. (TIP: Add some coleslaw to your tacos, if you like.)
- Sprinkle cilantro and remaining green onions over tacos.
- Squeeze a lime wedge over top.
