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Meat-free meatball tacos recipe

Meat-free meatball tacos recipe

1 rating

The whole family will enjoy these DIY tacos for tea, piled high with fillings everyone loves See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 502 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 16 meat-free meatballs, from 2 x 280g packs Birds Eye Green Cuisine meat-free meatballs
  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 red pepper, deseeded and finely sliced
  • 1 yellow pepper, deseeded and finely sliced
  • 1 tsp ground cumin
  • 1 avocado, peeled and seed removed
  • 1 lime, ½ juiced, ½ cut into small wedges
  • 8 mini plain tortilla wraps
  • 1 Little Gem lettuce, shredded
  • 60g Cheddar or vegan alternative, crumbled (optional)
  • 1 red chilli, finely sliced

Perfect with:

 Birds Eye Green Cuisine Meat Free Meatballs Birds Eye Green Cuisine Meat Free Meatballs
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2100kj
    502kcal
    25%
  • Fat

    26g 37%
  • Saturates

    5g 23%
  • Sugars

    9g 10%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 43.7g Protein 20g Fibre 8.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the meatballs on a baking tray and cook in the oven for 12-15 mins until piping hot and cooked through.

  2. Meanwhile, heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 5 mins until starting to soften. Add the peppers, cumin and season with pepper and cook for 10-15 mins until softened. Set aside.

  3. In a bowl, mash the avocado with a fork, then add the lime juice and season to taste. Heat the tortillas according to the pack instructions

  4. To assemble, place a little gem lettuce down the centre of each tortilla, then top
    with the onion and pepper mixture. Add two meatballs to each tortilla and a little avocado. Scatter with cheese (if using) and chilli. Serve two tortillas per person, along with the lime wedges to squeeze over.

Tip: Griddle the tortillas in a hot griddle pan for 30 seconds to 1 min for extra flavour.

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