Waitrose and Partners
Vegan steak tacos with pineapple salsa

Vegan steak tacos with pineapple salsa

The coconut yogurt alternative, combined with the pineapple salsa, gives a great sense of the exotic to these vegan tacos – with the steaks providing a perfect hit of umami.

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VeganVegetarianHealthyHigh protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • PlusPreparation time 10 minutes + salting

Ingredients

  • 226g pack Juicy Marbles Thick-Cut Filet Tender Plant Based Steaks
  • 1 tbsp olive oil
  • 4 small flour tortilla wraps, to serve
  • 4 tbsp coconut yogurt alternative, such as The Coconut Collab

For the salsa

  • ¼ red onion, finely diced
  • ½ medium pineapple, flesh finely diced
  • ½ red chilli, deseeded if liked, finely chopped
  • ⅔ x 25g pack coriander, leaves finely chopped
  • ½ Cooks’ Ingredients Unwaxed Lime, juice

Method

  1. Salt the steaks according to pack instructions, then mix all the salsa ingredients together and season well. Set aside for the flavours to infuse.

  2. Heat a pan with 1 tbsp olive oil and cook the steaks according to pack instructions. Once cooked, rest for a few minutes.

  3. As the steaks rest, scorch the wraps. One by one, either carefully hold a wrap directly over a gas flame for 10 seconds each side, or cook in a clean very hot frying pan. Wrap the tacos in a clean tea towel to keep warm and supple.

  4. Slice the steaks thinly (don’t worry if they fall apart a bit). Spread the wraps with the yogurt, top with the steak and serve with the salsa.

Cook’s tip

The salsa will keep for up to 2 days in the fridge, but it’s best made just before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,282kJ/ 545kcals

Fat

22g

Saturated Fat

6.1g

Carbohydrates

52g

Sugars

16g

Fibre

15g

Protein

27g

Salt

1.5g

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