SuperQuick Plant-Based Ground Protein Tacos

Name: SuperQuick Plant-Based Ground Protein Tacos with Corn and Guacamole
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Plant-Based Ground Protein; 6 unit(s) Flour Tortillas; 170 g Coleslaw Cabbage Mix; 113 g Corn Kernels; 56 g Yellow Onion, chopped; 1 unit(s) Lime; 3 tbsp Guacamole; 2 tbsp Chipotle Sauce; 1 tbsp Tex-Mex Paste; 2 tbsp Oil*; ½ tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Corn and Guacamole

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Ta-co bout big flavours — and in only 15 minutes! These plant-based ground protein tacos feature smoky Tex-Mex paste, chipotle sauce, creamy guacamole and zesty slaw to round out this speedy flavour-bomb meal.

Ingredients: Ground turkey • 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) • Thaw-friendly corn (corn, modified vinegar) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Yellow onion • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard).

Tags:

SuperQuick

Allergens:

Schwefeldioxide und Sulfite

•Hvede

•Egg

•Milk

•Senf

•Soja

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 Time3 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Plant-Based Ground Protein

6 unit(s)

Flour Tortillas

170 g

Coleslaw Cabbage Mix

113 g

Corn Kernels

56 g

Yellow Onion, chopped

1 unit(s)

Lime

3 tbsp

Guacamole

2 tbsp

Chipotle Sauce

1 tbsp

Tex-Mex Paste

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories840 kcal

Fat45 g

Saturated Fat10 g

Carbohydrate91 g

Sugar20 g

Dietary Fiber11 g

Protein29 g

Sodium1650 mg

Potassium1000 mg

Calcium225 mg

Iron7 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

•Zester

•Large Bowl

•Small Bowl

Cooking Steps

Cook plant-based ground protein and veggies

Before starting, wash and dry all produce.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil to the pan, then plant-based ground protein, corn and onions. Cook for 5-6 min, breaking up ground protein into smaller pieces, until cooked through.** Season with salt and pepper.
Add Tex-Mex paste and 3 tbsp (6 tbsp) water. Cook for 30 sec, stirring occasionally, until water evaporates.
Remove from heat, then stir in chipotle sauce.

Meanwhile, zest and juice lime.
To a large bowl, add coleslaw cabbage mix, lime zest, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.

Just before serving, wrap tortillas in paper towels.
Microwave for 30 sec, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)

In a small bowl, combine guacamole and 1/2 tbsp (1 tbsp) lime juice.
Divide tortillas between plates, then top with coleslaw and ground protein filling.
Dollop guacamole over top.

If you've opted to get plant-based ground protein, cook in the same way the recipe instructs you to cook turkey, until cooked through.**