VEGAN Mexican 'mince' soft tacos with quick pink pickled onions!
One thing I love about dishes like this is the fact that everything can be placed in the middle of the table and everyone can help themselves. A proper 'bring everyone together' dish... (providing they are in your bubble, obviously). You can get creative if you have any leftovers, too - you can make burritos, Mexican bowls, stuffed peppers... the list goes on!
Ingredients (serves 3-4):
1 packet of wraps
1 bag vegan frozen mince
1 sachet smoky BBQ seasoning
3 peppers (mix the colours up if you like, I normally use red, orange and yellow!)
1 white onion
2tbsp olive oil
Quick pink pickled onions:
1 small red onion, thinly sliced
8tbsp apple cider vinegar
2tbsp red wine vinegar
Pinch of salt
1/2 packet fresh coriander - finely chopped
2 limes - cut into quarters
Start with your peppers and onions - we are going to cook these low and slow so best to start with these. Slice your peppers into strips and roughly slice your onion.
Pop a frying pan over a medium heat and add 1tbsp of olive oil. When it's hot, add your peppers, onions and 1tsp paprika. Leave them to fry on medium for about 5 minutes, then turn the heat down to medium/low and leave them to do their thing whilst you make the rest. Just make sure you don't forget about them and stir them occasionally!
For your quick pink pickled onions, thinly slice your red onion and add it to a bowl. Pour over your apple cider vinegar, sugar, salt and red wine vinegar. Pop a plate over the top to cover them.
Onto the mince! In a large frying pan, add 1tbsp of olive oil. Pop the heat on medium and once the oil is hot, add your frozen mince and your smoky BBQ seasoning. Fry your mince for about 10 minutes - if it starts sticking to the pan, add a few splashes of boiling water.
Slice your limes and cut them into quarters. Finely chop your fresh coriander if using.
Once everything is ready, pop your wraps in the microwave on full power for about 30 seconds.
Bring the peppers and onions, mince, pickled onions, wraps, coriander and limes to the table. Enjoy!
Love, Soph x
I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!