Taco walk on the wild side with corn tortillas loaded with falafel mince, melty cheese, charred corn, and sour cream. Dolloped with guacamole and sprinkled with spring onion, this taco is definitely Mexcellent!
Mexican Veggie Mince Tacos
Mexican Veggie Mince Tacos
with sour cream & guacamole
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Corn
- Corn Tortillas
- Grated Mozzarella & Cheddar Cheese
- Guacamole
- Lime
- Limes
- NOMU Mexican Spice Blend
- Outcast Falafel Mix
- Salad Leaves
- Sliced Pickled Jalapeños
- Sour Cream
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
FIRST THINGS FIRST
Boil the kettle. Place the falafel mix, a pinch of salt, and 100ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
Corn-IVOR
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and season.
FALAFEL FROM HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the rehydrated falafel mixture and work quickly to break it up as it starts to cook. Fry for 3-4 minutes until crisping up, shifting occasionally. Add the spice blend and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting occasionally. Add the charred Corn and seasoning to the pan. Sprinkle over the grated cheese. Cover with the lid and leave for 2-3 minutes until the cheese is melted. Remove from the heat.
IT’LL GUAC YOUR WORLD
Season the sour cream and loosen with a splash of water. Set aside. In a small bowl, combine the Guacamole, the lime zest, and seasoning. Set aside.
TOASTY TACOS
Place a clean pan over medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
SOMETHING TO TACO ABOUT
Lay down the toasted tortillas. Smear on the sour cream and top with the shredded salad leaves and the cheesy Veggie mince. Scatter over chopped jalapeños (to taste) and the spring onions greens. Dollop over the Guacamole. Serve with a lime wedge. Delish, Chef!
FIRST THINGS FIRST
Boil the kettle. Place the falafel mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
Corn-IVOR
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and season.
FALAFEL FROM HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the rehydrated falafel mixture and work quickly to break it up as it starts to cook. Fry for 3-4 minutes until crisping up, shifting occasionally. Add the spice blend and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting occasionally. Add the charred Corn and seasoning to the pan. Sprinkle over the grated cheese. Cover with the lid and leave for 2-3 minutes until the cheese is melted. Remove from the heat.
IT’LL GUAC YOUR WORLD
Season the sour cream and loosen with a splash of water. Set aside. In a small bowl, combine the Guacamole, the lime zest, and seasoning. Set aside.
TOASTY TACOS
Place a clean pan over medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
SOMETHING TO TACO ABOUT
Lay down the toasted tortillas. Smear on the sour cream and top with the shredded salad leaves and the cheesy Veggie mince. Scatter over chopped jalapeños (to taste) and the spring onions greens. Dollop over the Guacamole. Serve with a lime wedge. Delish, Chef!
FIRST THINGS FIRST
Boil the kettle. Place the falafel mix, a pinch of salt, and 300ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
Corn-IVOR
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until lightly charred, shifting occasionally. Remove from the pan and season.
FALAFEL FROM HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the rehydrated falafel mixture and work quickly to break it up as it starts to cook. Fry for 4-5 minutes until crisping up, shifting occasionally. Add the spice blend and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting occasionally. Add the charred Corn and seasoning to the pan. Sprinkle over the grated cheese. Cover with the lid and leave for 3-4 minutes until the cheese is melted. Remove from the heat.
IT’LL GUAC YOUR WORLD
Season the sour cream and loosen with a splash of water. Set aside. In a small bowl, combine the Guacamole, the lime zest, and seasoning. Set aside.
TOASTY TACOS
Place a clean pan over medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
SOMETHING TO TACO ABOUT
Lay down the toasted tortillas. Smear on the sour cream and top with the shredded salad leaves and the cheesy Veggie mince. Scatter over chopped jalapeños (to taste) and the spring onions greens. Dollop over the Guacamole. Serve with a lime wedge. Delish, Chef!
FIRST THINGS FIRST
Boil the kettle. Place the falafel mix, a pinch of salt, and 400ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
Corn-IVOR
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until lightly charred, shifting occasionally. Remove from the pan and season.
FALAFEL FROM HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the rehydrated falafel mixture and work quickly to break it up as it starts to cook. Fry for 4-5 minutes until crisping up, shifting occasionally. Add the spice blend and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting occasionally. Add the charred Corn and seasoning to the pan. Sprinkle over the grated cheese. Cover with the lid and leave for 3-4 minutes until the cheese is melted. Remove from the heat.
IT’LL GUAC YOUR WORLD
Season the sour cream and loosen with a splash of water. Set aside. In a small bowl, combine the Guacamole, the lime zest, and seasoning. Set aside.
TOASTY TACOS
Place a clean pan over medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
SOMETHING TO TACO ABOUT
Lay down the toasted tortillas. Smear on the sour cream and top with the shredded salad leaves and the cheesy Veggie mince. Scatter over chopped jalapeños (to taste) and the spring onions greens. Dollop over the Guacamole. Serve with a lime wedge. Delish, Chef!
Frequently Asked Questions
What is the preparation time for Mexican Veggie Mince Tacos?
The preparation time for Mexican Veggie Mince Tacos with sour cream & guacamole is between 10 and 25 minutes.
What is the total time required to make Mexican Veggie Mince Tacos with sour cream & guacamole?
The total time required to make Mexican Veggie Mince Tacos with sour cream & guacamole is between 25 and 40 minutes.
How many servings does Mexican Veggie Mince Tacos provide?
4 servings
What are the main ingredients in Mexican Veggie Mince Tacos?
Corn, Corn Tortillas, Grated Mozzarella & Cheddar Cheese, Guacamole, Lime, Limes, NOMU Mexican Spice Blend, Outcast Falafel Mix, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions
What is the nutritional information of Mexican Veggie Mince Tacos?
Calories: 793, Carbs: 78 grams, Fat: grams, Protein: 29.6 grams, Sugar: 12.7 grams, Salt: 1577 grams
How do I prepare Mexican Veggie Mince Tacos?
FIRST THINGS FIRST: Boil the kettle. Place the falafel mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. FALAFEL FROM HEAVEN: Return the pan to medium-high heat with a drizzle of oil. When hot, add the rehydrated falafel mixture and work quickly to break it up as it starts to cook. Fry for 3-4 minutes until crisping up, shifting occasionally. Add the spice blend and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting occasionally. Add the charred corn and seasoning to the pan. Sprinkle over the grated cheese. Cover with the lid and leave for 2-3 minutes until the cheese is melted. Remove from the heat. IT’LL GUAC YOUR WORLD: Season the sour cream and loosen with a splash of water. Set aside. In a small bowl, combine the guacamole, the lime zest, and seasoning. Set aside. TOASTY TACOS: Place a clean pan over medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out. SOMETHING TO TACO ABOUT: Lay down the toasted tortillas. Smear on the sour cream and top with the shredded salad leaves and the cheesy veggie mince. Scatter over chopped jalapeños (to taste) and the spring onions greens. Dollop over the guacamole. Serve with a lime wedge. Delish, Chef! CORN-IVOR: Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and season.
What should be prepared from my kitchen to make Mexican Veggie Mince Tacos?
Corn, Corn Tortillas, Grated Mozzarella & Cheddar Cheese, Guacamole, Lime, Limes, NOMU Mexican Spice Blend, Outcast Falafel Mix, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions
How many calories does Mexican Veggie Mince Tacos have?
793 calories
How much fat content does Mexican Veggie Mince Tacos have?
grams
Woolies Products in this dish
