Peel the onion, first cut it in half, then in fine half rings and put them in a bowl.

Put the red wine vinegar and an equal amount of water in a tall small pan. Add the Tagatesse and bring the mixture to the boil over medium heat.

Pour the hot mixture over the onions and cover the dish with a sheet of cling film.

Place the onions in the refrigerator and let them marinate preferably a whole day in the sweetened vinegar.

Break the leaves of the cabbage lettuce and rinse them in cold water. Cut the tomato into pieces.

In the meantime, prepare the guacamole. Cut the ripe avocados into two. Remove the stone, cut the fruit into quarters and peel off the skin. Cut the flesh of the avocados into chunks and put them in a mixing bowl. Use a fork to flatten the pieces. Add a gentle pinch of cayenne pepper and some salt. Squeeze in the lime juice and pour in 1 tbsp of fine olive oil. Stir the preparation and set aside.

Fry the steak or schnitzel over medium heat for 2 to 3 minutes in the pan with tbsp olive oil. Cut the schnitzel into long strips or cubes.

Put your tacos in the oven. Let them warm up a little. Place a warm taco on a plate. Spread a layer of guacamole over the taco. Spread some crisp lettuce and tomato on top, followed by a few strips of steak or schnitzel. Drain the marinated onion rings and arrange some on top.

Serve your VEGAN tacos and amaze everyone.