Fiery Chipotle Meat-Free Tacos With Coriander Slaw

Finely slice the spring onions and shred the white and red cabbage. Roughly chop the coriander and cut the limes into wedges. Mix the vegan mayonnaise with 1 teaspoon of chipotle paste and a squeeze of lime juice to make the chipotle mayo.

Heat the cooking oil in a large frying pan over high heat. Add the meat-free mince and cook for 3–4 minutes, breaking it up with a wooden spoon, until hot and lightly browned. Stir in the remaining chipotle paste, smoked paprika, ground cumin and dried oregano.

Add the diced tomatoes and half the spring onions to the pan. Cook for 1–2 minutes, just until the tomatoes begin to soften. Season with salt and black pepper, then stir through half of the chopped coriander.

While the filling cooks, toss the white cabbage, red cabbage, remaining coriander and remaining spring onions with the juice of 1 lime and a pinch of salt. Keep the slaw crisp rather than leaving it to wilt.

Warm the flour tortillas in a dry frying pan or microwave until soft and flexible. Divide the fiery meat-free filling between the tortillas, pile on the coriander slaw and drizzle over the chipotle mayo.

Serve immediately with the remaining lime wedges. Add sliced jalapeños or fresh salsa if you want more heat. Eat while the tortillas are warm and the slaw is crunchy.