Ingredients
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp ancho chilli powder (optional)
- 1/4 tsp cayenne pepper
- 2 tsp light brown sugar
- 2 tbsp olive oil
- 450 g extra firm tofu (or swap for vegan chicken)
- 200 ml vegan chicken stock (or vegetable stock)
- 1/2 red onion (finely sliced)
- 1 red bell pepper (deseeded and sliced into strips)
- 1/2 green bell pepper (deseeded and sliced into strips)
- 1/2 yellow pepper (deseeded and sliced into strips)
- 1 tsp flaky sea salt
- Juice of 1 lime
- 8 flour tortillas
- 200 g Guacamole
- 200 g Pico de Gallo salsa
- 100 g Shredded vegan cheese
Personal Notes
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