Recipes
Date posted: 29/12/2021
Ingredients
Vegan chicken fillets | 690g |
Everyday Favourites wheat flour tortilla | 20 |
Olive oil | 350ml |
Red onion | 600g |
Mexican chilli orange paste | 300g |
Tomato base | 1.2kg |
Chipotle paste | 40g |
Coriander (chopped) | 80g |
Vegan feta style cheese | 300g |
Avocado (sliced) | 180g |
Orange | 5 |
Micro coriander | 60g |
Lime | 10 |
Method
- Defrost the chicken style vegan fillets and tear into strips.
- Deep fry the tortilla in hot oil and drain on paper.
- In a deep frying pan add the oil and cook the sliced red onion until soft, then add the Mexican orange paste and cook for 2-3 minutes.
- Add the tomato base, pulled vegan chicken, chipotle paste and chopped coriander and bring to the required temperature.
- Top the tostada with the mix, crumbled vegan feta, avocado slices, orange segments and micro coriander.
- Chargrill half a lime and serve alongside.