BBQ Soya Tacos with Avocado & Mango Salsa

METHOD

Soak the soya chunks in a bowl with hot water and set aside for 10 minutes, once rehydrated drain any excess water. 

For the salsa finally dice the avocado & mango and place into a bowl. Chop your coriander and chilli finely and add to the bowl, you may want to add more or less depending on how spicy the chilli is. Squeeze over the lime and mix.

For the pink onions place the onions in a bowl and cover with the apple cider vinegar or lime and a pinch of salt, massage gently and set aside.

For the drizzle whisk the chilli cashew butter and water  together until a smooth drizzling consistency is achieved. Add extra water if it’s a little thick.

For the marinade add ingredients to a bowl and stir until combined.

Heat a pan to a medium heat and add a drizzle of olive oil. Add the soya chunks and fry for 3-4 minutes until golden. Pour over the marinade, stir well and fry for a further 2-3 minutes until sticky and fully coated.

To assemble the tacos heat your corn tortillas in a pan or microwave. Top with soya chunks, a spoonful of salsa, a drizzle of chilli cashew and sprinkle with pink onions and coriander.

TIPS

The pink onions last for a few days in the fridge, so if you have any leftovers they’re great to add to sandwiches or other dishes.