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.