Salsa Verde Impossible™ Beef Taquitos
with Lime-Spiked Chayote Slaw
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
These taquitos, or rolled tacos, are winning with the deep flavours of salsa verde and chili-lime spices tucked inside. The filling is robustly beefy but plant-based, sealed with melted cheddar in each baked tortilla. Chayote is the king of crispness when it comes to slaw.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 1 Lime
- 2 Scallions
- 150g Shredded cabbage
- 1 Chayote
- 90ml Salsa verde
- 43ml Sour cream
- 60g Grated aged cheddar
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Soy, Sulphites, Wheat
You will need:
Basting brush
Large pan
Oil
Medium baking dish
Salt & pepper (S&P)
Zester
Total Fat
47 g
Saturated Fat
18 g
Sodium
1900 mg
Total Carb
68 g
Sugars
13 g
Protein
37 g
Fibre
13 g
Preparation
Mise en place
Preheat the oven to 450°F. Zest and juice the lime. Cut the chayote into matchsticks; combine with the cabbage. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Crumble the patties. In a small bowl, combine the sour cream, ½ the salsa verde and S&P.
Make the filling
In a large pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the crumbled patties; season with the spices and S&P. Cook, stirring occasionally, 3 to 5 min., until beginning to brown. Add the remaining salsa verde and cook, stirring often, 1 to 2 min., until combined.
Prepare & bake the taquitos
Place the tortillas on a dry work surface. Divide the filling and cheese between the tortillas and tightly roll up. Arrange, seam-sides down, in a medium baking dish drizzled with oil; brush the taquitos with oil. Bake, 10 to 12 min., until golden brown.
Make the slaw
Meanwhile, in a large bowl, combine the lime juice, lime zest, green tops of the scallions, 1 tbsp oil (double for 4 portions) and S&P. Add the chayote and cabbage.
Plate your dish
Divide the taquitos between your plates. Top with the slaw. Drizzle with the salsa verde sour cream. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
