Tacos with Délicorn
Ingredients
- 1 tbsp. peanut oil
- 200 g vegetarian mince
- 0.25 red chilli pepper, cut into thin strips
- 1 shallot, finely chopped
- 1 bag Old El Paso taco seasoning
- 1 tbsp. tomato puree
- 0.25 tsp. mild paprika powder
- 2 dl Water
- 0.5 tbsp. coriander, chopped
- 0.5 avocado, cut into small cubes
- 6 taco shells
Total time: 30m
Preparation Time: 30m
Servings
For
2 people
Nutritional Information
Contains 665 Kcal, 25g Protein, 57g Carbohydrates, 35g Fat
Ingredients
- 1 tbsp. peanut oil
- 200 g vegetarian mince
- 0.25 red chilli pepper, cut into thin strips
- 1 shallot, finely chopped
- 1 bag Old El Paso taco seasoning
- 1 tbsp. tomato puree
- 0.25 tsp. mild paprika powder
- 2 dl Water
- 0.5 tbsp. coriander, chopped
- 0.5 avocado, cut into small cubes
- 6 taco shells
Instructions
- Heat the oil in a non-stick frying pan. Brown the Délicorn mince for approx. 2 mins. then add the peperoncini and shallots and fry for a further 2 mins. approx. Stir in the tomato puree, seasoning, paprika and water and bring to the boil. Add the avocado and coriander and heat through. Share the filling among the tacos.
