Tex-Mex Plant-Based Mince & Cucumber Tacos

Name: Tex-Mex Plant-Based Mince & Cucumber Tacos with Charred Corn Salsa & Aioli
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; water; white wine vinegar; 1 Sweetcorn; 1 Cucumber; 1 Tomato; 1 Carrot; 1 Plant-Based Mince; 1 Tex-Mex Spice Blend; 1 Tomato Paste; 1 Mini Flour Tortillas; 1 Garlic Aioli; 1 Coriander

with Charred Corn Salsa & Aioli

Get up to $175 off

Get ready for a handheld feast of Mexican delights! Grab some tender, mildly spiced plant-based mince, corn salsa and creamy aioli for these family-friendly tacos worth talking about!

Tags:

Kid Friendly

•Veggie

Allergens:

Soy

•Gluten(Wheat)

•Eggs

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Sweetcorn

Cucumber

Tomato

Carrot

Plant-Based Mince

(Contains: Soy; )

Tex-Mex Spice Blend

Tomato Paste

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

Garlic Aioli

(Contains: Soy, Eggs; )

Coriander

Not included in your delivery

olive oil

water

white wine vinegar

Nutrition Values

Energy (kJ)2959 kJ

Calories707 kcal

Fat32 g

of which saturates5.8 g

Carbohydrate66.8 g

of which sugars18.4 g

Dietary Fibre18.8 g

Protein30.6 g

Sodium1909 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.

Cooking Steps

• Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside. • Meanwhile, thinly slice cucumber into half-moons. Roughly chop tomato. Grate the carrot.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. Cook pork mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add the water and simmer until slightly reduced, 1-2 minutes. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to medium-high heat with a drizzle of olive oil. Cook veggie mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add the water and simmer until slightly reduced, 1-2 minutes. Season to taste.

• Meanwhile, to the bowl with charred corn, add tomato and a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Spread garlic aioli over each tortilla. • Top with Tex-Mex pork, cucumber and charred corn salsa. • Tear over coriander to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the garnish! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Spread garlic aioli over each tortilla. • Top with Tex-Mex plant-based mince, cucumber and charred corn salsa. • Tear over coriander to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the garnish!