What are the main ingredients in Speedy Tex-Mex Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Speedy Tex-Mex Tacos?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Speedy Tex-Mex Tacos?

SALSA LOCO: Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a bowl and allow to cool slightly before adding in the diced cucumber and green spring onion slices. Toss together with a drizzle of oil and some seasoning. Set aside for serving. RUBY RED BEAN CHILLI: Place a pot over a medium heat with a drizzle of oil. When hot, fry the drained kidney beans and white spring onion slices for 4-5 minutes until heated through and softened, shifting occasionally. Stir in the cooked chopped tomatoes and the chopped chipotle chillies, reserving the adobo sauce for step 3. Allow to reduce for 4-5 minutes until thickened and fragrant, stirring occasionally. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion, pop on a lid, and set aside to keep warm until serving. TOFU TO DIE FOR: Pat the tofu dry with some paper towel and slice horizontally into 6 slabs. Place the corn flour in a shallow dish and gently use to coat each slab, dusting off any excess on completion. Return the pan to a medium-high heat with another drizzle of oil and some of the reserved adobo sauce to taste. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. Remove from the pan on completion. WARM UP YOUR TORTILLAS: Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out. TOFU TACO FIESTA!: Lay the warm tortillas out flat and pile the bean chilli in the centre. Cover in the crunchy corn salsa and scatter over the shredded green leaves. Top with the crispy tofu and dollops of sour cream. What a vibrant veggie meal!

What should be prepared from my kitchen to make Speedy Tex-Mex Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Speedy Tex-Mex Tacos

Name: Speedy Tex-Mex Tacos
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

To fu, or not to fu, that is the question: when it’s crisped by a dusting of corn flour and enfolded in smoky chipotle bean chilli and fresh salsa, the answer is obvious! Fire up your senses in mere minutes with this perfect blend of cool and warm, creamy and spicy.

Speedy Tex-Mex Tacos

with organic corn tortillas, crispy tofu & sour cream

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 40 minutes

Download the Recipe for 2

Ingredients:

Chipotle in Adobo Sauce
Cooked Chopped Tomatoes
Corn
Corn Flour
Cucumber
Green Leaves
Kidney Beans
Organic Corn Tortillas
Sour Cream
Spring Onion
Tofu

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

SALSA LOCO
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. On completion, transfer to a bowl and allow to cool slightly before adding in the diced cucumber and green spring onion slices. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
RUBY RED BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the drained kidney beans and white spring onion slices for 3-4 minutes until heated through and softened, shifting occasionally. Stir in the cooked chopped tomatoes and the chopped chipotle chillies, reserving the adobo sauce for step 3. Allow to reduce for 3-4 minutes until thickened and fragrant, stirring occasionally. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion, pop on a lid, and set aside to keep warm until serving.
TOFU TO DIE FOR
Pat the tofu dry with some paper towel and slice horizontally into 3 slabs. Place the corn flour in a shallow dish and gently use to coat each slab, dusting off any excess on completion. Return the pan to a medium-high heat with another drizzle of oil and some of the reserved adobo sauce to taste. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. Remove from the pan on completion.
WARM UP YOUR TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out.
TOFU TACO FIESTA!
Lay the warm tortillas out flat and pile the bean chilli in the centre. Cover in the crunchy corn salsa and scatter over the shredded green leaves. Top with the crispy tofu and dollops of sour cream. What a vibrant veggie meal!

Corn - 50g
Cucumber - 50g
Spring Onion - 1
Kidney Beans - 60g
Cooked Chopped Tomatoes - 100g
Chipotle in Adobo Sauce - 20g
Tofu - 110g
Corn Flour - 15ml
Organic Corn Tortillas - 3
Green Leaves - 20g
Sour Cream - 50ml

Download the Recipe

Serves 2

SALSA LOCO
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a bowl and allow to cool slightly before adding in the diced cucumber and green spring onion slices. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
RUBY RED BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the drained kidney beans and white spring onion slices for 4-5 minutes until heated through and softened, shifting occasionally. Stir in the cooked chopped tomatoes and the chopped chipotle chillies, reserving the adobo sauce for step 3. Allow to reduce for 4-5 minutes until thickened and fragrant, stirring occasionally. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion, pop on a lid, and set aside to keep warm until serving.
TOFU TO DIE FOR
Pat the tofu dry with some paper towel and slice horizontally into 6 slabs. Place the corn flour in a shallow dish and gently use to coat each slab, dusting off any excess on completion. Return the pan to a medium-high heat with another drizzle of oil and some of the reserved adobo sauce to taste. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. Remove from the pan on completion.
WARM UP YOUR TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out.
TOFU TACO FIESTA!
Lay the warm tortillas out flat and pile the bean chilli in the centre. Cover in the crunchy corn salsa and scatter over the shredded green leaves. Top with the crispy tofu and dollops of sour cream. What a vibrant veggie meal!

Corn - 100g
Cucumber - 100g
Spring Onion - 2
Kidney Beans - 120g
Cooked Chopped Tomatoes - 200g
Chipotle in Adobo Sauce - 40g
Tofu - 220g
Corn Flour - 30ml
Organic Corn Tortillas - 6
Green Leaves - 40g
Sour Cream - 100ml

Download the Recipe

Serves 3

SALSA LOCO
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a bowl and allow to cool slightly before adding in the diced cucumber and green spring onion slices. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
RUBY RED BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the drained kidney beans and white spring onion slices for 4-5 minutes until heated through and softened, shifting occasionally. Stir in the cooked chopped tomatoes and the chopped chipotle chillies, reserving the adobo sauce for step 3. Allow to reduce for 4-5 minutes until thickened and fragrant, stirring occasionally. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion, pop on a lid, and set aside to keep warm until serving.
TOFU TO DIE FOR
Pat the tofu dry with some paper towel and slice horizontally into 6 slabs. Place the corn flour in a shallow dish and gently use to coat each slab, dusting off any excess on completion. Return the pan to a medium-high heat with another drizzle of oil and some of the reserved adobo sauce to taste. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. Remove from the pan on completion.
WARM UP YOUR TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out.
TOFU TACO FIESTA!
Lay the warm tortillas out flat and pile the bean chilli in the centre. Cover in the crunchy corn salsa and scatter over the shredded green leaves. Top with the crispy tofu and dollops of sour cream. What a vibrant veggie meal!

Corn - 100g
Cucumber - 100g
Spring Onion - 2
Kidney Beans - 120g
Cooked Chopped Tomatoes - 200g
Chipotle in Adobo Sauce - 40g
Tofu - 220g
Corn Flour - 30ml
Organic Corn Tortillas - 6
Green Leaves - 40g
Sour Cream - 100ml

Download the Recipe

Serves 4

SALSA LOCO
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a bowl and allow to cool slightly before adding in the diced cucumber and green spring onion slices. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
RUBY RED BEAN CHILLI
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the drained kidney beans and white spring onion slices for 5-6 minutes until heated through and softened, shifting occasionally. Stir in the cooked chopped tomatoes and the chopped chipotle chillies, reserving the adobo sauce for step 3. Allow to reduce for 6-8 minutes until thickened and fragrant, stirring occasionally. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion, pop on a lid, and set aside to keep warm until serving.
TOFU TO DIE FOR
Pat the tofu dry with some paper towel and slice horizontally into 12 slabs. Place the corn flour in a shallow dish and gently use to coat each slab, dusting off any excess on completion. Return the pan to a medium-high heat with another drizzle of oil and some of the reserved adobo sauce to taste. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. For the crispiest results, do this step in batches to avoid overcrowding the pan. Remove from the pan on completion.
WARM UP YOUR TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out.
TOFU TACO FIESTA!
Lay the warm tortillas out flat and pile the bean chilli in the centre. Cover in the crunchy corn salsa and scatter over the shredded green leaves. Top with the crispy tofu and dollops of sour cream. What a vibrant veggie meal!