• SERVINGS 6
  • PREP TIME 25 MIN
  • COOK TIME 5 MIN

INGREDIENTS

  • ½ purple cabbage, thinly sliced
  • 1 red onion, thinly sliced (half circled)
  • 1 clove garlic, minced
  • 3 tbsp chipotle
  • Juice of 1 lime
  • ½ tsp salt
  • 5 tbsp vegan mayo
  • 11 pickled jalapenos, minced
  • 15 gram basil, chopped
  • ¼ tsp black pepper, crushed
  • 6 soft taco shells
  • 1 pack vegan chili shrimps
  • 1 can crispy corn (285 grams drained)
  • 1 chili pepper, sliced thinly
  • 15 grams cilantro
  • 1 avocado, diced
  • 1 lime

PREPERATION METHOD

  1. To prepare the chiptole cabbage combine the cabbage, red onion, garlic, chipotle, lime juice and salt. Mix well.
  2. To prepare the jalapeño mayo mix the vegan mayo, pickled jalapeños, basil and black peper well.
  3. Warm the taco's and vegan shrimpz as stated on the package.
  4. Place some of the chipotle cabbage on the wrap. Top with corn, chili peppers, avocado, Crispy Chili Shrimpz, jalapeño and cilantro. Finish with a squeeze of lime juice
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THIS RECIPE FEATURES

VEGAN ZEASTAR CRISPY CHILI SHRIMPZ

DETAILS