SuperQuick Asian-Inspired Plant-Based Protein Shred Tacos

Name: SuperQuick Asian-Inspired Plant-Based Protein Shred Tacos with Hot Honey Drizzle and Cabbage Slaw
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 200 g Plant-Based Protein Shreds; 6 unit(s) Flour Tortillas; 113 g Red Cabbage, shredded; 113 g Carrot, julienned; 2 unit(s) Green Onion; 1 tbsp Chili-Garlic Sauce; 4 tbsp Soy Sauce Mirin Blend; 2 tbsp Mayonnaise; 1 tbsp Seasoned Rice Vinegar; 28 g Peanuts, chopped; 2 tbsp Ginger-Garlic Puree; 1 unit(s) Honey; ½ tbsp Oil*; ¼ tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Hot Honey Drizzle and Cabbage Slaw

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The flavours in these super-quick, Asian-inspired plant-based protein shred tacos are out of this world! Ginger, garlic, soy and hot honey are evenly matched with refreshing cabbage slaw for a contrast you'll be thinking about days later.

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) • Red cabbage • Carrots • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • 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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Peanuts • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Honey • Rice vinegar (rice vinegar, sugar, 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) • Green onion.

Tags:

Spicy

•SuperQuick

Allergens:

Sulphites

•Wheat

•Soy

•Egg

•Mustard

•Peanuts

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 Time15 minutes

Cooking Time2 minutes

DifficultyEasy

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

6 unit(s)

Flour Tortillas

113 g

Red Cabbage, shredded

113 g

Carrot, julienned

2 unit(s)

Green Onion

1 tbsp

Chili-Garlic Sauce

4 tbsp

Soy Sauce Mirin Blend

2 tbsp

Mayonnaise

1 tbsp

Seasoned Rice Vinegar

28 g

Peanuts, chopped

2 tbsp

Ginger-Garlic Puree

1 unit(s)

Honey

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories850 kcal

Fat45 g

Saturated Fat6 g

Carbohydrate85 g

Sugar24 g

Dietary Fiber7 g

Protein29 g

Cholesterol10 mg

Sodium2480 mg

Trans Fat0.1 g

Potassium700 mg

Calcium250 mg

Iron4.5 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

•Large Non-Stick Pan

•Measuring Spoons

•Large Bowl

•Small Bowl

Cooking Steps

Before starting, wash and dry all produce.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.**
Add ginger-garlic puree and soy sauce mirin blend. Cook for 1 min, stirring often, until fragrant and most of the liquid is absorbed.
Remove from heat.

Meanwhile, thinly slice green onions.
To a large bowl, add cabbage, carrots, rice vinegar, mayo, half the green onions and 1/4 tsp (1/2 tsp) sugar.
Season with salt and pepper, then toss to combine.

In a small bowl, combine honey and as much chili-garlic sauce as you like.

Just before serving, 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!)

Divide tortillas between plates.
Top with cabbage slaw, protein shred mixture and hot honey drizzle.
Sprinkle peanuts and remaining green onions over top.

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