Chilli Kicks Tofu and Mushroom Tortilla Taco's

Chilli Kicks Tofu and Mushroom Tortilla Taco's

Our second #hippeassnackhack is courtesy of @thegreedymodelWe love this fresh take on tasty tortilla tacos with an extra hit of spice using our chilli kicks chickpea tortilla chips!

Don't forget to share yours and tag us on instagram using #hippeassnackhack 


  • 2x bags of HIPPEAS Chickpea Tortilla Chips, Chilli Kicks
  • 280g of tofu (but this works just as well using halloumi. If you’re using halloumi, it’s 250g)
  • 400g mushrooms
  • 1/2 tbsp hot chilli powder
  • 1 tbsp ground cumin
  • 1 1/2 tbsp garlic powder
  • 2 tbsp sweet smoked paprika
  • Tortilla wraps, I go for 2 per person
  • 40g of plain flour + 40ml of water   
  • Vegan Sour cream, 4 tbsp (or vegan yoghurt as an alternative to sour cream)
  • Chipotle paste, 1 heaped tsp
  • Avocado, 1/2 sliced and 1/2 mashed
  • Chilli, 1 finely sliced (leave the seeds in if you’d like!)
  • Coriander, fresh bunch, roughly chopped
  • 1 Lime, cut into wedges
  • Salt, pinch


  1.  Set the oven to 180c. Start by combining the spices in a bowl, mix together so they are all incorporated.
  2. In a large frying pan, add the mushrooms. I just tear them up to save on the chopping. Season with salt and cook on a low heat. Add the spice mixture and coat the mushrooms, add a splash of water (about 50ml) and keep it low to cook and bubble away.
  3. In a bowl, combine the flour and water. In a separate bowl add HIPPEAS crushed tortilla chips, I did it by hand but you can stick them in a blender if you’d like more of a powdery texture. Cut the tofu into slices, and half so they are about the size of a chunky chip. Pat dry using kitchen roll and dip into the flour and water and then into the HIPPEAS Tortilla Chips.
  4. Transfer to an oven tray and give them a light drizzle of vegetable oil before baking for around 35-40 minutes until crisp.
  5. In a bowl, mash the avocado, season with salt, a squeeze of lime juice, chopped chilli & coriander. In another bowl, add the sour cream and stir through the chipotle paste until a pale pinky sauce comes together.
  6. Heat each tortilla wrap in a dry pan. Once warm and slightly toasted top with the mashed avocado, chipotle sour cream, mushrooms and the crispy tofu. Give an extra squeeze of lime and if you’d like, top with fresh avocado slices and some extra crushed HIPPEAS Tortilla Chips for texture. Enjoy!
  7. Shop Chilli Kicks Chickpea Tortilla Chips and see @thegreedymodel #hippeassnackhack here.

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