Tacos with Délicorn

Preparation/cooking time: ca. 30m

For 2 people

Nutritional Information

Contains 577 Kcal


  • 1 tbsp. peanut oil
  • 0.25 red chilli pepper, cut into thin strips
  • 200 g vegetarian mince
  • 1 shallot, finely chopped
  • 1 tbsp. tomato puree
  • 1 bag Old El Paso taco seasoning
  • 0.25 tsp. mild paprika powder
  • 0.5 avocado, cut into small cubes
  • 2 dl water
  • 0.5 tbsp. coriander, chopped
  • 6 taco shells

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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