for 2 person

1 tbsp	peanut oil
200 g	vegan mince
¼	red chilli pepper, cut into thin strips
1	shallot, finely chopped
1 tbsp	tomato puree
1 bag	Old El Paso taco seasoning
¼ tsp	mild paprika
2 dl	water
½	avocado, diced
½ tbsp	coriander, chopped
6	taco shells

How it's done

Heat the oil in a non-stick frying pan. Brown the Délicorn mince for approx. 2 mins. then add the chilli peppers and shallots and fry for about another 2 mins.

Stir in the tomato puree, seasoning mix, paprika and water, bring to the boil. Add the avocado and coriander and heat through.

Spoon the filling into the taco shells.

Show complete recipe