Fiery smashed jalapeño tacos
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 12
The viral smash tacos have been given a delicious, plant-based twist with these spicy jalapeño numbers.
Each serving provides 719 kcal, 25.4g protein, 92.4g carbohydrate (of which 15.8g sugars), 24.3g fat (of which 5.3g saturates), 15.5g fibre and 1.15g salt.
By Rhian Melvin
Ingredients
For the tacos
For the salsa
- 3 tomatoes, deseeded and finely chopped
- 1 small red onion, finely chopped
- ½ lime, juice only
- 15g/½oz fresh coriander, finely chopped
- salt
To serve
- ½ small white cabbage, finely shredded
- fresh coriander
- lime wedges
Method
To make the tacos, add the plant-based sausages, cumin, coriander and oregano to a large bowl then use your hands to mix everything together.
Divide the sausage mixture evenly between the 12 tortillas. Flatten out the sausage mixture into an even layer on each tortilla, almost reaching the edges. Lay the jalapeno slices on top and press down firmly to prevent them from falling out. Set aside until ready to cook.
To make the salsa, add all of the ingredients to a bowl with a pinch of salt. Mix well and set aside.
Add the olive oil to a frying pan over a medium-high heat. When hot, add the tacos, sausage-side down, and cook until the sausage is golden brown (about 5–8 minutes). Wrap in kitchen foil and place in a very low oven to keep warm while you cook the remaining tortillas.
Serve the tacos topped with the shredded cabbage, salsa, a little extra coriander and a squeeze of lime.
Recipe tips
If you’re prepping the salsa ahead of time, hold off on adding salt until you’re ready to serve so it stays fresher.
If you’re prepping the tacos ahead, they can be stored in the fridge or freezer, simply stack them on top of each other, using squares of greaseproof paper to separate them. They will keep for up to 4 days in the fridge and 2 months in the freezer. To reheat from frozen, let them thaw in the fridge if you have time. If not, cook tortilla-side down for 30 seconds first then flip and cook for a little longer (7–10 minutes).
