BLACK BEAN SCHNITZEL TACOS

This recipe is completely vegan, gluten-free and natural. We wanted to make this quick, easy, and a delicious meal for the whole family to enjoy. Schnitzels on tacos is a must-try!

Please note that our crumbed products are only available via our online store. Delivering to NSW, ACT, VIC and QLD in Australia. Order them here.

Prep time: Takes approx 20-25 minutes

Servings: Makes 12 tacos. So 3-4 servings.

You’ll need:

1 pack of Syndian black bean schnitzels
200grams coleslaw mix (feel free to make your own)
1 large Lebanese cucumber (diced)
1 mango (diced)
2 tomatoes (diced)
½ red onion (diced)
1 packet 12 corn tortillas (these are gluten-free)
1 tbsp of apple cider vinegar
2 tbsp of hot sauce (optional)
4 tbsp of olive oil

To serve

½ bunch of chopped coriander
1 lime chopped into wedges
Syndian black bean salsa or aioli

How to:

Ensure you have all your salad items chopped. In a bowl combine cucumber, tomato, onion and mango. Mix and drain out any excess liquid. Set aside in the fridge.

Heat a non-stick pan on medium heat. Add in your olive oil and place your schnitzels in. Cook for 5-7 minutes each side. You may need to add extra oil to avoid sticking. *Please note that the schnitzels are very delicate given they are natural. Handle with care.
Whilst schnitzels cook, place your coleslaw in a bowl and add your apple cider vinegar and hot sauce. If you don’t want hot sauce, you can always use lime or Syndian aioli. Combine and store in the fridge.
Once schnitzels are cooked, remove and carefully slice into strips.
Heat your tortillas and layer with slaw, mango salsa, schnitzel and top with coriander.
Serve with fresh lime, Syndian salsa or aioli
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