Tex-Mex Veggie Tacos
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Tex-Mex Veggie Tacos

Tex-Mex Veggie Tacos

with Charred Peppers

Get ready for loaded, spicy tacos but without the meat! We've replaced all the classic elements of taco night with their plant-based counterparts!

Low CO2

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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Plant-Based Burger Patty

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

160 g

Sweet Bell Pepper

80 g


56 g

Yellow Onion

7 g


1 unit


1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Plant-Based Mayonnaise

(Contains Mustard)

Not included in your delivery

1 tbsp


¾ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories800 kcal
Fat45 g
Saturated Fat10 g
Carbohydrate67 g
Sugar10 g
Dietary Fiber9 g
Protein25 g
Cholesterol0 mg
Sodium1630 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.


Small pot
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Medium Bowl
Paper Towel



Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): a quarter of the jalapeños for mild, half for medium, all the jalapeños for spicy! Core, then cut pepper into 1/4-inch pieces. Roughly chop cilantro.Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Cut tomato into 1/4-inch pieces. Halve jalapeños lengthwise, removing seeds for less heat. Thinly slice jalapeno into 1/8-inch half-moons. (TIP: We suggest using gloves when prepping jalapeno.)

Pickle jalapeños

Add vinegar, a quarter of the jalapeños, 1 tbsp water and 3/4 tsp sugar (dbl both for 4 ppl) to a small pot. (NOTE: Reference heat guide.) Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer jalapeños, including liquid, to a small bowl. Set aside in the fridge to cool.

Char peppers

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp and "charred" or dark golden-brown in places, 3-4 min. Remove from heat, then transfer to a plate to cool.

Cook protein

Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then plant-based protein and onions. Cook, breaking up protein into smaller pieces, until onions are tender and protein is golden-brown, 4-5 min.**Remove from heat, then stir in Tex Mex Paste and 1/4 cup water (dbl for 4 ppl). Season with pepper, to taste, then stir to combine.

Make cilantro mayo and salsa

Meanwhile, add mayo, half the cilantro and 1 tsp pickling liquid (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine. Combine tomatoes, peppers, remaining cilantro and 1 tbsp pickling liquid (dbl for 4 ppl) in a medium bowl.

Finish and serve

Just before serving, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)Divide tortillas between plates, then spread cilantro mayo onto tortillas. Top with protein and salsa. Drain pickled jalapeños, discarding any remaining pickling liquid. Sprinkle pickled jalapeños over tacos.

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