For the pico de gallo, add the diced tomatoes, onion, jalapeño and cilantro to a medium sized serving bowl. Stir in the lime juice and salt and adjust to taste. May be covered and refrigerated overnight.

To prepare the taco filling, heat the vegetable oil in a large skillet over medium heat. Add the garlic, onion, red pepper and potato and sauté, stirring occasionally for 3 or 4 minutes until softened.

Add the Lightlife® Plant-Based Ground, break it up with a wooden spoon and cook for about 5 or 6 minutes. Add the spices–chili, cumin, cinnamon, salt and pepper, stirring to combine. Add the tomato passata and simmer gently for 6 or 7 minutes until potato is tender.

To assemble each portion, place 2 warm tortillas on a plate and top with a heaping 1/4 cup of seasoned ground. Top with spoonful’s of pico de gallo and some cilantro leaves. Squeeze the limes over top and fold up to enjoy.