Tikka Masala Birria Tacos vegan

For the tikka masala sauce

• ½ cup tomato paste (scant cup, not overly filled)
• 3 tablespoons non dairy yogurt or you can use non dairy cream such as coconut cream.
• 1-2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Kashmiri chili powder or paprika, Or use 1/2 teaspoon cayenne
• ½ teaspoon amchoor or dried mango powder, This is optional you can add in ½ -1 teaspoon of lime juice instead
• 1 ½ cups of water

For the taco filling

• 12 ounces sliced mushrooms, fresh mushrooms like cremini, white, baby Portobello
• ½ green pepper thinly sliced
• ½ red pepper thinly sliced
• ½ red onion thinly sliced or 3/4 cup sliced onion
• ½ teaspoon of salt
• ¼ teaspoon black pepper
• 2 teaspoons or more taco spice blend
• 3-4 tablespoons of the tikka masala sauce from above

For serving

• 10 to 12 5 inch tortillas
• 1 cup vegan mozzarella cheese or other shredded cheese of choice
• a few teaspoons oil as needed to cook
• Chopped red or white onion, chopped cilantro, lime wedges and sliced jalapenos for garnish and serving.