Instructions

1. Heat a little oil in a frying pan and cook the plant-based chicken pieces until lightly browned. Transfer to a plate.
2. Alternatively, cook them in an air fryer for 10–15 minutes while preparing the sauce.
3. In the same pan, heat a little more oil if needed. Add the onion, garlic, chilli (if using), and red pepper. Sauté gently for about 5 minutes until softened.
4. Add the cumin seeds, oregano, smoked paprika and tomato purée (or chipotle paste). Stir for a few seconds.
5. Add the chopped tomatoes and a small glass of water. Season with salt and pepper.
6. Simmer for about 10 minutes, until the sauce thickens slightly.
7. Stir in the black beans and chopped kale and cook for 5 minutes.
8. Return the plant-based chicken pieces to the pan and stir to combine. Heat through.
9. Meanwhile, warm the corn tacos according to the packet instructions.
10. Fill the tacos with the mixture and scatter with chopped parsley or coriander.
11. Serve with fresh salsa, guacamole, or sliced jalapeños if you want more heat. A squeeze of lime over the top also works well.