This tantalising taco features plant-based On The Green Side tenders that perfectly mimic the flavours of traditional chicken. A side of refreshing jalapeño and tomato salsa adds a tangy & spicy kick. To complete this veggie-packed dish, a creamy guac provides a luxurious, creamy contrast. Prepare to indulge in a truly delicious taco experience.
Veggie Tacos & Jalapeño Salsa
Veggie Tacos & Jalapeño Salsa
with On The Green Side tenders
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Corn Tortillas
- Fresh Coriander
- Green Leaves
- Guacamole
- On The Green Side Tenders
- Sliced Pickled Jalapeños
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SALSA
In a small bowl, combine the diced tomato, the chopped jalapeños, ½ of the picked coriander, a drizzle of olive oil, and seasoning. Set aside.
TENDERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tenders until browned and warmed through, 3-4 minutes (shifting occasionally). Remove from the pan, season, and roughly shred.
TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side.
ASSEMBLE
Place the toasted tortillas on a plate. Top with the shredded green leaves, the shredded tenders, and the jalapeño & tomato salsa. Dollop over the guacamole and garnish with the remaining picked coriander. Finish off with a crack of black pepper. Enjoy, Chef!
Tomato - 1
Sliced Pickled Jalapeños - 15g
Fresh Coriander - 4g
On The Green Side Tenders - 150g
Corn Tortillas - 3
Green Leaves - 20g
Guacamole - 40g
SALSA
In a small bowl, combine the diced tomato, the chopped jalapeños, ½ of the picked coriander, a drizzle of olive oil, and seasoning. Set aside.
TENDERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tenders until browned and warmed through, 3-4 minutes (shifting occasionally). Remove from the pan, season, and roughly shred.
TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side.
ASSEMBLE
Place the toasted tortillas on a plate. Top with the shredded green leaves, the shredded tenders, and the jalapeño & tomato salsa. Dollop over the guacamole and garnish with the remaining picked coriander. Finish off with a crack of black pepper. Enjoy, Chef!
Tomato - 1
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 8g
On The Green Side Tenders - 300g
Corn Tortillas - 6
Green Leaves - 40g
Guacamole - 80g
SALSA
In a small bowl, combine the diced tomato, the chopped jalapeños, ½ of the picked coriander, a drizzle of olive oil, and seasoning. Set aside.
TENDERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tenders until browned and warmed through, 4-5 minutes (shifting occasionally). Remove from the pan, season, and roughly shred.
TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side.
ASSEMBLE
Place the toasted tortillas on a plate. Top with the shredded green leaves, the shredded tenders, and the jalapeño & tomato salsa. Dollop over the guacamole and garnish with the remaining picked coriander. Finish off with a crack of black pepper. Enjoy, Chef!
Tomatoes - 2
Sliced Pickled Jalapeños - 45g
Fresh Coriander - 12g
On The Green Side Tenders - 450g
Corn Tortillas - 9
Green Leaves - 60g
Guacamole - 120g
SALSA
In a small bowl, combine the diced tomato, the chopped jalapeños, ½ of the picked coriander, a drizzle of olive oil, and seasoning. Set aside.
TENDERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tenders until browned and warmed through, 4-5 minutes (shifting occasionally). Remove from the pan, season, and roughly shred.
TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side.
ASSEMBLE
Place the toasted tortillas on a plate. Top with the shredded green leaves, the shredded tenders, and the jalapeño & tomato salsa. Dollop over the guacamole and garnish with the remaining picked coriander. Finish off with a crack of black pepper. Enjoy, Chef!
Tomatoes - 2
Sliced Pickled Jalapeños - 60g
Fresh Coriander - 15g
On The Green Side Tenders - 600g
Corn Tortillas - 12
Green Leaves - 80g
Guacamole - 160g
Woolies Products in this dish
