Vegan B*ef Tacos with Guacamole & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

40g rocket
250g cantina del sabor corn tortillas

(Corn (62%), Water, Oil)
1 unwaxed lime
2 avocado
400g passata

(tomatoes, salt, citric acid)
360g 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.)
20g roasted peanuts (Peanuts, Nuts, Sesame)
1 onion
2 garlic clove
1 handful of fresh coriander

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	541Kcal
	548kJ	2262kJ
Fat	7.3g	30g
of which saturates	1.4g	5.9g
Carbohydrates	10g	40g
of which sugars	1.8g	7.6g
Protein	6.2g	26g
Salt	0.49g	2.0g
Fibre	2.4g	9.9g

Back

Vegan Ready in 20 7 plants Low sat fat

Vegan B*ef Tacos with Guacamole & Peanuts

Prep time: 15 mins

Total time: 20 mins

Cuisine: South American

Food group: Vegan

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!

Cooking Instructions

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.

Before you start

Pull out a large frying pan, a medium saucepan, a small bowl & a measuring jug

Prep time

Peel and thinly slice half the onion, finely dice the remaining. Roughly chop the coriander and peanuts. 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 (for those who'd like more heat). Cook for 30 secs, then add the b*ef, passata and 100ml water. Simmer for 3-4 mins, until thickened and hot. Add a splash of water if it gets a little dry

Make the guacamole

Meanwhile, dice the avocados into 1cm chunks, then mash with the back of a fork and place into the small bowl
Add the diced onion, half the coriander 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 tacos to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tacos (3 per person)

Assemble & plate up

Serve the tacos onto plates. Spread each taco with the guacamole
Top with a handful of rocket and the b*ef mix. Sprinkle over the peanuts and remaining coriander to finish. Serve with the remaining lime, cut into wedges