Heat the oil in a large deep -non-stick skillet (or wok) over medium heat. Add the onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender.
Add the spices (taco spice, smoked paprika and cinnamon) and sauté for one minute, until fragrant. Stir in tomato paste, and sauté, stirring often for 2 minutes.
Serve the vegan taco mixture over tortillas (I like soft corn tortillas heated in a skillet, and wrapped in a clean kitchen towel to keep warm). For toppings, see my suggestions above or try my cabbage and mango salad, or black bean and mango salad. Both are terrific with tacos. Serve with lime wedges and salsa for more flavor. Enjoy!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.