Name: Tikka Masala Birria Tacos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.5 cup tomato paste ((scant cup, not overly filled)); 3 tbsp non dairy yogurt or you can use non dairy cream (such as coconut cream.); 1.5 tsp garam masala; 1 tsp ground coriander; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp Kashmiri chili powder or paprika (Or use 0.5 teaspoon cayenne ); 0.5 tsp amchoor or dried mango powder (This is optional, you can add in 0.5 -1 teaspoon of lime juice instead); 1.5 cups water; 12 oz sliced mushrooms (fresh mushrooms like cremini, white, baby Portobello); 0.5 null green pepper (thinly sliced); 0.5 null red pepper (thinly sliced); 0.5 null red onion (thinly sliced or 0.75 cup sliced onion); 0.5 tsp salt; 0.25 tsp black pepper; 2 tsp taco spice blend (or more); 3.5 tbsp tikka masala sauce (from above); 11 null 5 inch tortillas; 1 cup vegan mozzarella cheese (or other shredded cheese of choice); null tsp oil (as needed to cook); null null red or white onion (chopped, for garnish); null null cilantro (chopped, for garnish); null null lime wedges (for garnish); null null jalapenos (sliced, for garnish)

Instructions

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1

In a bowl, combine all ingredients for the sauce: tomato paste (0.5 cup), non dairy yogurt or cream (3 tbsp), garam masala (1.5 tsp), ground coriander (1 tsp), onion powder (1 tsp), garlic powder (1 tsp), salt (0.5 tsp), black pepper (0.25 tsp), Kashmiri chili powder or paprika (1 tsp), amchoor or dried mango powder (0.5 tsp), and water (1.5 cups). Mix well, pressing the [tomato paste] into the [water] mixture. Taste and adjust seasoning, adding [lime juice] if desired. Set aside.
2

For the filling, heat a skillet over medium-high heat. Add oil (2 tsp) or broth (0.25 cup).
3

Add sliced mushrooms (12 oz), pepper (0.5 green), pepper (0.5 red), onion (0.5 red), and a generous pinch of [salt]. Cook for 3-5 minutes until golden, then add black pepper (0.25 tsp), taco spice blend (2 tsp), and the remaining salt (0.5 tsp). Mix well.
4

Continue cooking for 2-3 minutes. Stir in tikka masala sauce (3.5 tbsp) from the prepared sauce mixture. If the mixture dries too much, add a few splashes of [water]. Cook until [mushrooms] are done to your preference. Remove from heat and set aside.
5

To assemble, heat a skillet over medium-high heat with a few drops of [oil]. Dip tortilla (1) thoroughly in the remaining [tikka masala sauce].
6

Place the [tortilla] on the hot skillet. On one half, add some [taco filling], then top with vegan mozzarella cheese (1 cup). Cook until the bottom of the [tortilla] turns golden brown. Fold the [tortilla] in half and press down.
7

Flip and press the [taco] for a few more minutes until it crisps up and the [vegan mozzarella cheese] melts. Remove from heat. Repeat for all [tortillas].
8

Plate the [tacos]. Garnish with [chopped red or white onion], [chopped cilantro], [lime wedges], and [sliced jalapenos].
9

Heat the remaining [tikka masala sauce] in a skillet or microwave until it boils. Adjust seasoning if needed; add a little [maple syrup] for sweetness, if desired.
10

Serve the warmed [tikka masala sauce] in a small bowl for dipping the [tacos]. Enjoy!