Tikka Masala Birria Tacos - vegan

[nverland]

Tikka Masala Birria Tacos vegan
Prep Time15 mins Cook Time35 mins Total Time50 mins Servings: 4

Ingredients

For the tikka masala sauce
½ cup (130 g) tomato paste (scant cup, not overly filled)
3 tablespoons non dairy yogurt or you can use non dairy cream such as coconut cream.
1-2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Kashmiri chili powder or paprika, Or use 1/2 teaspoon cayenne
½ teaspoon amchoor or dried mango powder, This is optional you can add in ½ -1 teaspoon of lime juice instead
1 ½ cups (350 ml) of water

For the taco filling
12 ounces (340 g) sliced mushrooms, fresh mushrooms like cremini, white, baby Portobello
½ green pepper thinly sliced
½ red pepper thinly sliced
½ red onion thinly sliced or 3/4 cup sliced onion
½ teaspoon of salt
¼ teaspoon black pepper
2 teaspoons or more taco spice blend
3-4 tablespoons of the tikka masala sauce from above

For serving
10 to 12 5 inch tortillas
1 cup vegan mozzarella cheese or other shredded cheese of choice
a few teaspoons oil as needed to cook
Chopped red or white onion, chopped cilantro, lime wedges and sliced jalapenos for garnish and serving.

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