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.
Serving guide
Choose your portion size.
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!
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!
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R120.99
for 4 servings · R30.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Sliced Pickled Jalapeños needs 60 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 15% of packR9.00
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Guacamole needs 160 gGuacamole Seasoning 40 g 40 g at R20.99 · 4.0× packsR83.96
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Corn Tortillas
- On The Green Side Tenders
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tortilla, Fresh Coriander, Green Leaves, Guacamole, On The Green Side Tenders, Pickled Jalapeño, Tomato
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?
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! 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. 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.
What should be prepared from my kitchen to make Veggie Tacos & Jalapeño Salsa?
Corn Tortilla, Fresh Coriander, Green Leaves, Guacamole, On The Green Side Tenders, Pickled Jalapeño, Tomato
How many calories does Veggie Tacos & Jalapeño Salsa have?
590 calories
How much fat content does Veggie Tacos & Jalapeño Salsa have?
grams