Veggie Tacos & Jalapeño Salsa

Name: Veggie Tacos & Jalapeño Salsa
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Corn Tortillas; Fresh Coriander; Green Leaves; Guacamole; On The Green Side Tenders; Sliced Pickled Jalapeños; Tomato; Tomatoes

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

with On The Green Side tenders

4.7

40 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

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!

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Serves 2

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!

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Serves 3

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!

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Serves 4

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Veggie Tacos & Jalapeño Salsa?

The preparation time for Veggie Tacos & Jalapeño Salsa with On The Green Side tenders is between 15 and 30 minutes.

What is the total time required to make Veggie Tacos & Jalapeño Salsa with On The Green Side tenders?

The total time required to make Veggie Tacos & Jalapeño Salsa with On The Green Side tenders is between 20 and 35 minutes.

How many servings does Veggie Tacos & Jalapeño Salsa provide?

4 servings

What are the main ingredients in Veggie Tacos & Jalapeño Salsa?

Corn Tortillas, Fresh Coriander, Green Leaves, Guacamole, On The Green Side Tenders, Sliced Pickled Jalapeños, Tomato, Tomatoes

What is the nutritional information of Veggie Tacos & Jalapeño Salsa?

Calories: 590, Carbs: 63 grams, Fat: grams, Protein: 33.5 grams, Sugar: 5.2 grams, Salt: 294 grams

How do I prepare Veggie Tacos & Jalapeño Salsa?

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!