The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vegan B*ef Tacos with Guacamole & Peanuts
Taco Tuesday goes plant based with vegan shredded b*ef, simmered in a warm tomato sauce, infused with fragrant spices. Stuff into Cantina del Sabor's corn tortilla and serve alongside a refreshing guacamole. Sprinkle with peanuts for the perfect bite!
Ready in 20
1/3 daily fibre
7 plants
Serving size
Ingredients
- 20g rocket
- 250g cantina del sabor corn tortillas (use half) (Corn (62%), Water, Oil)
- 1 unwaxed lime
- 1 avocado
- 200g passata (tomatoes, salt, citric acid)
- 180g vegan b*ef (water, pea protein, sunflower oil, sodium alginate, natural and smoked flavourings, veggie red colouring (carrot and radish concentrate), vegebrite malt colouring (malted barley extract), alcohol vinegar (10%))
- ½ tsp chilli flakes
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 2 garlic clove
- 1 handful of fresh coriander
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 onion
Nutritional Information
Calories: 637
Protein: 26g
Carbs: 44g
Fat: 39g
Ingredients
- 1 avocado (use half)
- 1 tbsp tempero baiano-style blend (use half) (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 1 onion (use half)
- 2 garlic clove
- 1 handful of fresh coriander (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 0.5 tsp chilli flakes (use half)
- 180g vegan b*ef (use half) (water, pea protein, sunflower oil, sodium alginate, natural and smoked flavourings, veggie red colouring (carrot and radish concentrate), vegebrite malt colouring (malted barley extract), alcohol vinegar (10%))
- 250g cantina del sabor corn tortillas (use a quarter) (Corn (62%), Water, Oil)
- 20g rocket (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 642
Protein: 27g
Carbs: 44g
Fat: 39g
Vegan B*ef Tacos with Guacamole & Peanuts
Taco Tuesday goes plant based with vegan shredded b*ef, simmered in a warm tomato sauce, infused with fragrant spices. Stuff into Cantina del Sabor's corn tortilla and serve alongside a refreshing guacamole. Sprinkle with peanuts for the perfect bite!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a small bowl & a measuring jug
Start the prep
- Peel and thinly slice half the onion, then finely dice the remaining. Roughly chop the coriander. Finely chop or crush the garlic
Simmer simmer
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the sliced onion and cook for 3-4 mins. Season with salt and pepper
- Add the garlic, tempero baiano and chilli flakes (add less for less heat). Cook for 30 secs, then add the b*ef, passata and 50ml water (25ml for 1 person). Simmer for 5-6 mins, until thickened. Add a splash of water if it becomes too dry
Make the guacamole
- Meanwhile, dice the avocado into 1cm chunks, then mash with the back of a fork and place into the small bowl
- Add the diced onion, half the coriander, 1 tbsp olive oil and the juice from half the lime. Season with salt and pepper and mix well
Heat the tacos
- Heat the large frying pan on high heat. Once hot, add 3-4 tacos to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tacos (3-4 per person)
Plate up
- Roughly chop the peanuts
- Share the tacos between plates. Spread the guacamole onto each taco. Top with the rocket and the shredded b*ef mix
- Cut the remaining lime into wedges and serve alongside. Sprinkle over the peanuts and remaining coriander to finish
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