Tex-Mex Plant-Based Protein Tacos
with Plant-Based "Cheddar," Potatoes, Pico de Gallo & Lime Mayo
- Wheat
- Soy
No one will miss out on hearty, cheesy tacos thanks to our plant-based protein and “cheddar” shreds. You'll sizzle the plant-based protein along with tender potatoes, load it all into warm flour tortillas, sprinkle with “cheddar,” and top with fresh pico de gallo, and zesty lime mayo for a vegan spin on taco night that everyone will love.
Ingredients
1 unit
Veggie Stock Concentrate
12 ounce
Potatoes
8 ounce
Tex-Mex Ground Plant-Based Protein
2 tablespoon
Vegan Mayonnaise
1 unit
Tomato
½ unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
¼ cup
Plant-Based Cheddar Shreds
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce.
Dice potatoes into ¼-inch pieces. Dice tomato into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
Place potatoes in a medium microwave-safe bowl. Cover tightly with plastic wrap; microwave until tender, 5-6 minutes.
Uncover (careful—steam will be released!) and add stock concentrate; stir to coat. (You'll finish the potatoes in Step 4.)
While potatoes cook, in a small bowl, combine tomato, scallion greens, juice from one lime wedge (two wedges for 4 servings), and a pinch of salt.
Heat a drizzle of oil in a large pan over medium-high heat. Add plant-based protein and scallion whites. Using a spatula, press into an even layer; cover and cook, undisturbed, until browned on bottom, 3-4 minutes.
Stir potatoes into pan with plant-based protein (for 4 servings, you may need to cook in batches), breaking up plant-based protein into pieces. Cover and cook until potatoes are browned, 3-4 minutes more. (Careful! Plant-based protein may pop while cooking.)
Meanwhile, in a second small bowl, whisk together mayonnaise and juice from one lime wedge (two wedges for 4 servings). Taste and season with salt and pepper.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
Divide tortillas between plates. Fill with plant-based protein and potatoes, plant-based "cheddar" shreds, and pico de gallo. Dollop with lime mayo. Serve with any remaining lime wedges on the side.
