Cheesy No-Chicken Crunchy Tacos with Avocado
with salsa, lime mayonnaise & bell pepper- Milk (including lactose)
- Soja
- Milk (including lactose)
- May contain traces of allergens
.
Ingredients
4 piece
Taco shells
100 g
Passata
½ piece
Red onion
½ piece
Bell Pepper
½ piece
Tomato
½ sachet(s)
Mexican-style spices
25 g
Grated cheddar
(Contains: Milk (including lactose) May be present: Milk (including lactose))
80 g
Vegan chicken pieces
(Contains: Soja)
½ piece
Avocado
½ piece
Lime
1 teaspoon
Ground paprika
Not included in your delivery
1 tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Water
1 teaspoon
White wine vinegar
¾ tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 200°C.
- Chop the onion and dice the bell pepper.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry two thirds each of the onion and the bell pepper for 4 - 6 minutes (see Tip).
Tip: the rest of the onion and bell pepper will be served raw, but if preferred you can fry all of them here instead.
- Add the Mexican-style spices* and fry for 1 more minute.
- Add the passata and crumble in the stock cube (see pantry for amount).
- Mix well and allow to simmer gently until serving, adding a splash of water as necessary if it seems too thick.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the veggie chicken with the paprika for 3 - 4 minutes, or until lightly browned. Season to taste with salt and pepper.
- Deglaze with the water (see pantry for amount).
- Fry for 1 more minute or until the water has evaporated, then transfer to the tomato sauce.
- Transfer the taco shells to a parchment-lined baking sheet and heat in the oven for 4 - 5 minutes.
- Dice the tomato in the meantime.
- In a bowl, combine the tomato with the white wine vinegar and some extra virgin olive oil as preferred, along with the rest of the onion and the bell pepper. Season to taste with salt and pepper.
- Juice the lime in the meantime.
- In a small bowl, combine the mayonnaise with some lime juice as preferred (see Tip).
- Season to taste with salt and pepper.
- Halve and pit the avocado, then remove the skin and slice the flesh.
Health Tip: if you're watching your calorie intake, substitute the mayonnaise with yogurt.
- Serve the taco shells on plates.
- Serve all of the toppings separately at the table and allow everyone to assemble their own tacos as preferred.
