1. Pre-heat the oven to 200°C. Line a baking tray with parchment.

2. Cut the peppers in half lengthways, remove the seeds and stalks and cut into 2-3cm thick slices. Place on the tray and roast for 20-25 minutes until slightly blackened.

2. Meanwhile halve the avocado, and scoop the flesh into a small bowl. Mash with lime juice and sea salt. Place in the fridge.

3. When the peppers are soft, remove from the oven and turn down the heat to 150°C.

4. In a large frying pan, heat the coconut oil and add the garlic, paprika, cumin, chilli flakes, coconut aminos and tempeh. Cook for 1-2 minutes until the tempeh is coated.

5. Then add tomato paste, cherry tomatoes and cooked peppers. Fry for a further 1-2 minutes. Take off the heat and place to one side.

6. Line another baking tray with parchment. Layout the taco shells and bake for 10 minutes.

7. To assemble the tacos, add a tablespoon of mashed avocado, then a handful of the lettuce, two tablespoons of the tempeh mix and finish with the coriander leaves. Repeat until all shells are filled.

8. Serve with lime wedges to squeeze over the tacos.

Vegan taco recipe: spiced tempeh mixture is good for your gut and packed with protein