Ingredients
For 2 servings
Cashew dip
- 80 g cashew nuts, soaked
- 130 ml vegetable stock
- ½ tsp cumin, ground
- 2 tbsp yeast flakes
- ½ tsp paprika powder
- 1 teaspoon lemon juice
- Salt
- Pepper
Guacamole
- 1 avocado, pitted
- ½ - 1 lime, juice only
- ½ tsp chilli flakes or tajine spice mix
- Coriander (optional)
- Salt
- Pepper
Marinated red cabbage
- ½ small red cabbage
- 2 tsp maple syrup
- 1 tsp vinegar
- 1 tsp olive oil
- ½ red onion, finely chopped
- Salt
- Pepper
In addition
- 1 pack of Luya Organic Chunks Savory Teriyaki
- 4-6 tortillas or corn tortillas
- 1 chilli pepper (optional)
- Jalapeños (optional)
- Coriander (optional)
Preparation
1. Prepare the cashew dip
To make the cashew dip, first pour boiling water over the cashews in a small bowl and leave to soak for 15 minutes. Pour away the soaking water. Blend the cashews with all the ingredients in a blender until creamy. Flavour with salt and pepper. Set the dip aside.
2. Prepare the guacamole
To make the guacamole, pit the avocado, scoop out the flesh and place in a small bowl. Add the lime juice, chilli flakes or tajine, coriander, salt and pepper and mix well to create a smooth mixture. Set the guacamole aside.
3. Prepare marinated red cabbage
Wash and halve the red cabbage. Cut one half into thin strips and place in a small bowl. Peel and finely chop the onion. Add the maple syrup, vinegar, olive oil, onion, salt and pepper to the red cabbage and mix everything together well. Season to taste and set aside.
4. Prepare Luya-Teriyaki
Fry the Luya teriyaki in a pan with a little olive oil for 5-7 minutes on both sides until golden brown.
5. Prepare the tortillas
Preheat the oven to 200 degrees top/bottom heat. Place the tortillas on a baking tray lined with baking paper and warm in the oven for 5-7 minutes.
6. Serving
Top the tortillas with cashew dip, guacamole, marinated red cabbage and the Luya teriyaki chunks. If you like, you can also garnish your fajitas with jalapeños, coriander and chilli rings.
