Mexican Tacos with Vegan Nuggets
Looking for an easy family meal? Try these delightful Mexican tacos with Garden Gourmet Vegan Nuggets, served with kidney bean salad and guacamole.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gardengourmet.com.
Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Fork
- Spoon
- Mixing bowl
- Whisk
- Baking sheet
- Oven
- Serving bowl
- Plate
Ingredients
- 2 packs Garden Gourmet Vegan Nuggets (20 pieces)
- 8 Mexican taco shells
- 1 jar of Mexican chunky salsa (around 250 g)
- 1 small can of kidney beans (approx. 200 g)
- 1 small can of corn (approx.125 g)
- 75 g mixed lettuce
- 1 red bell pepper
- 2 large avocados
- 1 tomato
- 1 garlic clove
- 1 lime
- 2 tbsp vegan mayonnaise
- 2 tbsp vegan yogurt
- 1 to 2 tbsp Mexican taco spice mix
- a small bunch of coriander
- salt
- pepper
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