Vegan Tacos

Food Main Courses Quick Meals Mexican Vegan

A perfect Summer lunchtime light bite

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10 Servings

Ingredients

• 20ml olive oil

• 800g GARDEN GOURMET® Sensational™ Pulled Fillets

• 400g Maggi Rich & Rustic Tomato Sauce

• 100ml chipotle sauce

For the chimichurri:

• 50ml olive oil

• 20g fresh jalapeño

• 50g coriander

• 50g flat leaf parsley

• 100g spring onions, chopped

• 10g garlic, peeled

• 30ml white wine vinegar

To serve:

• 20pc taco shells

• 150g red onions, peeled & sliced

• 400g romaine lettuce

• 300 ml vegan crème fraiche

Method

In a frying pan, heat the olive oil and fry the GARDEN GOURMET® Sensational™ Pulled Fillets for 2-3 mins.
In a saucepan, combine the Maggi Rich & Rustic Tomato Sauce and chipotle sauce. Bring to a simmer and cook for 5 mins until slightly thickened.
Pour the sauce over the GARDEN GOURMET® Sensational™ Pulled Filets in the frying pan. Remove from heat.
To make the chimichurri, place all the ingredients into a blender. Blitz until smooth. Pour the chimichurri into small dip pots.
Heat the taco shells on a baking tray.
Fill the taco shells with the GARDEN GOURMET® Sensational™ Pulled Fillets and sauce.
Serve the taco shells with the red onions, romaine lettuce, vegan crème fraiche, and chimichurri.

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