Preheat the oven to 425 F. Glaze the bottom of a large skillet or small pot with oil and warm over medium heat. When warm, stir in the veggie crumble, sprinkle the seasoning mix on top to taste and stir to combine. Cook the mixture for 4-5 minutes or until cooked through. Stir in the tomato chili sauce, bring to a boil, reduce to a simmer and cook an additional 3-4 minutes, or until the sauce begins to absorb into the meat mixture.
While the meat is cooking, cut the lettuce into thin strips and set aside in a bowl.
Place the vegan cheese, the guacamole, the pico de gallo, and the vegan sour cream into separate bowls. Set the bowls out on a table.
Wrap the tortillas in aluminum foil, and place in the oven for 3-5 minutes, or until warmed through. Remove from the oven and keep wrapped until ready to serve.*
Open the wrapped tortillas, and use a spoon to spread an equal portion of meat in the center of each tortilla. Fold the tortillas in half and place on a platter. Set on the table with the bowls of toppings.
Let everyone fill their tacos according to their taste. We recommend starting with a layer of cheese, followed by some lettuce, guacamole, and pico de gallo. Top with sour cream, cilantro and pickled jalapeños. Serve accompanied by the curtido slaw. Enjoy!!!
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