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Tex-Mex Veggie Mince Tacos

Tex-Mex Veggie Mince Tacos

with Caramelised Onion & Plant-Based Aioli

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Savoury veggie mince and sweet caramelised onions are the stars of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with lots of plant-based additions for everyone to build their own and join in the fun!

Tags:Plant Based
Allergens:SoyGluten

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1

carrot

1 bag

baby spinach leaves

1

onion

1 bag

slaw mix

½ packet

veggie mince

(ContainsSoy, GlutenMay be presentMilk, Egg, Sesame, Peanuts, Tree Nuts)

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

8

mini flour tortillas

(ContainsGluten)

1 packet

plant-based aioli

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

1 tbs

balsamic vinegar

½ tbs

water (for the onion)

1 tsp

brown sugar (for the onion)

¼ cup

water (for the sauce)

1 tsp

brown sugar (for the sauce)

20 g

plant-based butter

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3511 kJ
Fat37 g
of which saturates12.1 g
Carbohydrate91.4 g
of which sugars28 g
Protein27.5 g
Sodium2273 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. Grate the carrot. Roughly chop the baby spinach leaves. Thinly slice the red onion. In a medium bowl, combine the baby spinach, slaw mix a, drizzle of white wine vinegar and olive oil. Toss to coat and season to taste. Set aside.

2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, water (for the onion) and brown sugar (for the onion) and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

3

Wipe out the frying pan and return to a medium high heat with a drizzle of olive oil. Cook the veggie mince (see ingredients) and carrot, breaking the mince up with a spoon, until just browned, 3-4 minutes.

4

SPICY! The spice blend is mild, use less if you're sensitive to heat.

Add the garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Add the water (for the sauce), brown sugar (for the sauce) and plant-based butter and simmer until slightly reduced, 1-2 minutes.

5

Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.

6

Bring everything to the table to serve. Top the tortillas with the slaw, veggie mince and caramelised onion. Spoon over the plant-based aioli.