One-Pan Plant-Based Mince Tacos
with Cheddar, Creamy Slaw & Tomato Salsa
It’s double or nothing with these tacos. There’s both beef and pork mince, two delicious flavours of Tex-Mex and Cheddar cheese working together and double the fun with veggies like sweetcorn and slaw. More is sometimes the way to go!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 tin
sweetcorn
1
tomato
1 sprig
spring onion
1 packet
plant-based mince
(Contains Soy; )
1 bag
Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
parsley
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Drain the sweetcorn. Roughly chop tomato. Thinly slice spring onion. • Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 5-6 minutes. • Transfer corn to a medium bowl. Add tomato, spring onion and a drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince and Tex-Mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes.
• Meanwhile, combine slaw mix and garlic aioli in a second medium bowl. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Top each tortilla with creamy slaw, veggie mince, tomato salsa and shredded Cheddar cheese. • Tea over parsley to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!