With this fresh and fast recipe you can satisfy your cravings for Mexican food any day of the week. Our delicately spiced v2mince shines in these tacos, but it also makes great meal prep for later in the week!
3 teaspoons smoked paprika
2 teaspoons ground coriander
3 garlic cloves
1 long red chilli, finely chopped
1/2 Red onion, peeled and finely diced
Salt, to taste
Pepper, to taste
2 limes, cut into wedges
1 bunch fresh coriander
1 jar sliced jalapeños
1/4 white cabbage, finely shredded
1/4 red cabbage, finely shredded
1 tin of corn, strained
12 corn tortillas
Measure out the spices, peel and finely chop the garlic cloves, finely dice the red onion, finely chop the chilli, halve the limes, roughly chop the coriander leaves and finely chop the stalks, drain and rinse the corn, finely chop the jalapeños and finely shred the cabbage.
In a large frying pan over a high heat, drizzle olive oil.
When the oil is hot, add the onion, garlic and chilli. Stir briefly for 30 seconds and then add the v2 mince. Work the mince quickly in a pan until shredded – about 1 to 2 mins.
Add the smoked paprika, and ground coriander, plus salt and pepper to taste and continue to cook for 4-5 minutes, working the mince and stirring regularly. Remove from the heat and cover to keep warm.
In a dry pan over a high heat, toast the tortillas for 10-15 seconds each side. Remove from the heat and cover to keep warm.
Add a bed of mixed cabbage on top of each taco, top with Mexican-Spiced v2mince, drizzle with jalapeño aioli, garnish with corn, coriander and serve with wedges of lime. Serve to share for family and friends to enjoy.
16 delicious plant-based recipes for the whole family to enjoy!