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 Luya Organic Nuggets Super Crunchy
- 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
For the guacamole, halve the avocado, scoop out the flesh into a small bowl. Add the lime juice, chilli flakes, coriander, salt and pepper, and mix everything well to create a smooth paste. 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 Nuggets
Bake the Luya Nuggets in the oven at 230 °C fan for approximately 10-12 minutes until golden and crispy.
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
Layer the tortillas with cashew dip, guacamole, marinated red cabbage, and Luya Nuggets. Those who like can also garnish their fajitas with jalapeños, coriander, and chilli rings.
