Plant-Based Protein Shred and Sweet Pepper Tacos

Name: Plant-Based Protein Shred and Sweet Pepper Tacos with Lime Crema and Salsa Fresca
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Plant-Based Protein Shreds; 6 unit(s) Flour Tortillas; 2 unit(s) Tomato; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Yellow Onion; ½ unit(s) Lime; 7 g Cilantro; ½ cup Cheddar Cheese, shredded; 16 g Mexican Seasoning; 1 unit(s) Sour Cream; 0.13 tsp Salt*; ¼ tsp Pepper*; ½ tsp Sugar*; 2 tbsp Oil*

with Lime Crema and Salsa Fresca

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A satisfying plate of tacos is just what the doctor ordered! For these handhelds, roasted peppers and onions are paired with seasoned plant-based protein shreds, zesty lime crema and homemade salsa fresca.

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) • Roma tomatoes • 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) • Sweet bell pepper • Yellow onion • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.

Tags:

Quick

•Veggie

•Family Friendly

Allergens:

Sulphites

•Wheat

•Milk

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 Time10 minutes

DifficultyEasy

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

6 unit(s)

Flour Tortillas

2 unit(s)

Tomato

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

½ unit(s)

Lime

7 g

Cilantro

½ cup

Cheddar Cheese, shredded

16 g

Mexican Seasoning

1 unit(s)

Sour Cream

Not included in your delivery

0.13 tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

2 tbsp

Oil*

Nutrition Values

Calories870 kcal

Fat50 g

Saturated Fat13 g

Carbohydrate74 g

Sugar16 g

Dietary Fiber8 g

Protein34 g

Cholesterol35 mg

Sodium2070 mg

Trans Fat0.4 g

Potassium850 mg

Calcium450 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

•Small Bowl

•Measuring Spoons

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

Before starting, wash and dry all produce.
Core, then cut pepper into 1/4-inch slices.
Peel, then cut onion into 1/4-inch slices. Finely chop one quarter of the onions. Reserve remaining onions for step 2.
Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
Cut tomatoes into 1/4-inch pieces.
To a small bowl, add tomatoes, finely chopped onions, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil.
Season with salt and pepper, then stir to combine. Set aside.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then peppers and remaining onions.
Cook for 5-6 min, stirring often, until tender and beginning to brown.
Add half the Mexican Seasoning. Stir to combine.
Remove from heat, then season with salt and pepper.
Transfer veggies to a medium bowl.

To another small bowl, add sour cream and lime zest.
Season with salt and pepper, then stir to combine.

Reheat the same pan (from step 2) 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 remaining Mexican Seasoning.
Cook for 30 sec, stirring often, until fragrant. Season with pepper.

Just before serving, wrap tortillas in paper towels. (NOTE: For 4 servings, divide tortillas into two equal stacks, then wrap 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.)

Roughly chop cilantro.
Top tortillas with protein shreds and veggies, then spoon salsa fresca over top.
Dollop with lime crema and sprinkle with cheese.
Sprinkle cilantro over top.
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 pork, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat. Follow the rest of the recipe as written.