Spicy 'Meaty' Tacos with Avo and Lime-soured Cream

1. Heat the oil in a large sauté pan over a medium–high heat. Add the onion and fry for 5 minutes until starting to turn golden, then add the mushrooms and tempeh and cook, stirring often, for another 8 minutes until there is no sign of any liquid, and everything has browned. Mix in the garlic and walnuts and cook for another 2 minutes, then season with salt and pepper.

2. Stir the spices into the pan followed by the soy sauce, tomato purée, nutritional yeast and 6 tablespoons water. Turn the heat to low– medium and simmer, stirring occasionally, for 6–8 minutes until cooked through, adding a splash of water to loosen if needed.

3. Meanwhile, make the slaw. Massage the red cabbage, lime juice, onion and a good pinch of salt in a mixing bowl for a few minutes until the cabbage starts to break down and soften. Set aside while you prepare the rest of the meal.

4. Mix together the soured cream and lime juice in a small bowl and season with salt, then set aside.

5. To assemble the tacos, place a warm tortilla on each serving plate and top with the shredded lettuce, the ‘meaty’ mixture, slaw, avocado, a spoonful of the soured cream mixture and finish with the jalapeños and a squeeze of lime juice with some zest. Serve the tortillas flat or rolled up.