Plant-Based Protein Shreds Choriqueso Tacos

Name: Plant-Based Protein Shreds Choriqueso Tacos with Creamy Slaw
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Plant-Based Protein Shreds; 2 tbsp Tomato Sauce Base; 6 unit(s) Flour Tortillas; ¾ cup Mozzarella Cheese, shredded; 7 g Cilantro; 1 unit(s) Lime; 170 g Coleslaw Cabbage Mix; 4 tbsp Mayonnaise; 1 unit(s) Jalapeño; 16 g Mexican Seasoning; 2 unit(s) Green Onion; 1 tsp Sugar*; ½ tbsp Oil*; 0.13 tsp Pepper*; 0.13 tsp Salt*

with Creamy Slaw

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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) • Coleslaw mix (carrot, green cabbage, red cabbage) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Limes • Mayonnaise (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) (mustard, egg) • Jalapeno pepper • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro • Green onion.

Tags:

Quick

•Spicy

•Veggie

Allergens:

Sulphites

•Wheat

•Milk

•Egg

•Mustard

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

2 tbsp

Tomato Sauce Base

6 unit(s)

Flour Tortillas

¾ cup

Mozzarella Cheese, shredded

7 g

Cilantro

1 unit(s)

Lime

170 g

Coleslaw Cabbage Mix

4 tbsp

Mayonnaise

1 unit(s)

Jalapeño

16 g

Mexican Seasoning

2 unit(s)

Green Onion

Not included in your delivery

1 tsp

Sugar*

½ tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values

Calories940 kcal

Fat58 g

Saturated Fat12 g

Carbohydrate72 g

Sugar14 g

Dietary Fiber8 g

Protein38 g

Cholesterol55 mg

Sodium2400 mg

Trans Fat1 g

Potassium800 mg

Calcium600 mg

Iron5 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.

Utensils

•Zester

•Large Non-Stick Pan

•Measuring Spoons

•Measuring Cups

•Large Bowl

•Whisk

•Parchment Paper

•Baking Sheet

Cooking Steps

Before starting, preheat the oven to 450˚F.
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!)

Start plant-based protein shreds filling

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and jalapeños. Cook for 6-8 min, tossing occasionally, until cooked through.**
Add half the Mexican Seasoning, then stir to coat protein shred mixture.

To the pan with protein shred 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 Mexican Seasoning and 1 tsp (2 tsp) sugar.
Add coleslaw cabbage mix and half the green onions. Season with salt and pepper, then toss to combine.

On a parchment-lined baking sheet, arrange tortillas. (NOTE: For 4 servings, use 2 baking sheets.)
Divide protein shred filling between tortillas.
Sprinkle cheese over top.
Bake tacos in the middle of the oven for 3-4 min, until cheese melts. (NOTE: For 4 servings, bake in the middle and top of the oven.)

Divide tacos between plates. Serve creamy slaw alongside.
Sprinkle cilantro and remaining green onions over tacos.
Squeeze a lime wedge over top, if you like.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.