Fiery Chipotle Meat-Free Tacos With Coriander Slaw

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, crumble your meat-free patty[ies] into the pan and cook for 4-5 min or until beginning to brown, breaking it up into bite-sized pieces with a wooden spoon as you go

Slice your green chilli[es] finely

Chop your coriander finely, including the stalks

Cut your lime[s] in half

Add the sliced green chilli (can't handle the heat? Go easy!) to a small bowl with the juice of half the lime[s] and a pinch of salt and sugar

Give everything a good mix up and set aside to pickle – this is your quick-pickled chilli

Combine your carrot & cabbage slaw mix in a large bowl with the juice of the remaining lime, chopped coriander and a pinch of salt – this is your coriander slaw

Dissolve your chipotle paste (can't handle the heat? Go easy!), tomato paste and stock mix in 100ml [130ml] [170ml] boiled water – this is your chipotle stock

Once the crumbled meat-free burger has browned, add the chipotle stock to the pan and cook for 3-4 min further or until the sauce has thickened – this is your chipotle meat-free mix

Combine your mayo and sriracha (not a fan of spice? Just add a little!) in a small bowl – this is your sriracha mayo

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through