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Time to Celebrate on Tuesday!

Posted by Trisha Difuntorum on

Beyond Meat Tacos with Peach Salsa

Serving 4

500 g beyond meat
3 peaches
1 orange
¼ tsp cayenne pepper
½ tsp chili flakes
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground cloves
1 bay leaf
4 cloves garlic
50 ml water
1 red onion
1 green chili pepper
15 g cilantro
1 lime
1 tbsp grapeseed oil
8 wheat tortillas
salt
pepper
cilantro for serving
lime for serving

Directions:

        1. Add Beyond Meat to a baking dish.
        2. Preheat the oven to 160°C/320°F. Slice off approx. two strips of orange peel. Juice orange into a bowl with the orange peel. Add cayenne pepper, chili flakes, ground coriander, ground cumin, ground cloves, and bay leaf. Peel and finely slice garlic and add to the bowl. Season with salt and pepper. Add water, stir to combine, and pour over the Beyond Meat. Transfer baking dish to the to the oven and let roast for approx. 2.5 hrs.

        3. Meanwhile, dice peaches and add to a bowl. Peel and finely dice onion. Finely chop the cilantro. De-seed the green chili pepper and chop finely. Zest lime, then halve and juice. Add grapeseed oil, season with salt and pepper, and stir to combine. Set aside until serving.
        4. Remove the dish with the Beyond Meat from the oven.
        5. Briefly warm the wheat tortillas in a grill pan. Remove from heat and top each with Beyond Meat, peach salsa, and some extra cilantro and lime. Enjoy!

Use with Recipe

Marble Small Paddle

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