jerk jackfruit tacos

Jerk Jackfruit Tacos

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Serves: 4

Ingredients

• 2 20-oz cans of young green jackfruit in brine (do not use jackfruit in syrup for this)
• 2 small red bell peppers, chopped
• 1 cup yellow onion, chopped
• 3 green onions, white parts, chopped
• 3 garlic cloves, chopped (I forgot to add this in the video, and it was just as fantastic without)
• 1 habanero chili, ½ if you like it less spicy, OR ½ Thai chili
• 2 tsp ginger, minced
• 3 tbsp lime juice
• 1 tbsp apple cider vinegar
• 6 tbsp shoyu
• 2 tsp maple syrup, or agave or coconut nectar
• 1 tsp ground allspice
• pinch of nutmeg
• 1 tbsp fresh thyme (I only had Italian seasoning the last time I made this, and it was perfect)
• 1 tbsp black pepper
• 1 vegetable bouillon cube + 1 ½ cups water (or 1½ cups vegetable stock)
• 8 corn tortillas, warmed before serving

mango guacamole

• 2 ripe avocados, cubed
• 1 ½ cup ripe mango, cubed
• ¼ cup red onion, diced
• ½ cup cilantro, chopped
• juice of 2 limes
• ½ tsp sea salt

Instructions

1. Drain the jackfruit in a colander.
2. In a wide bowl, use a fork to pull the fibers apart. The jackfruit should have a texture reminiscent of pulled chicken.
3. Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside.
4. Place the sauce ingredients (onion to bouillon) in a blender, and blend until it has become a smooth liquid.
5. Pour the sauce over the jackfruit, and stir to coat.
6. Place the pot on the stove, and bring contents to a simmer. Reduce heat to medium-low, cover the pot, and cook for 30 minutes.
7. While the jerk jackfruit is cooking, make your mango guacamole.
8. Place the guacamole ingredients in a mortar and pestle (or bowl and fork) and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.
9. Serve the jerk jackfruit inside of warmed corn tortillas and topped with mango guacamole.

Vegan Battered ‘Fish’ Tacos

1 pkg. Gardein fishless filets
1 Tbsp. vegan margarine
4 medium-sized soft tortillas
1/4 cup Vegenaise or other vegan mayonnaise 
1/4 cup guacamole or sliced avocado
1/4 medium red onion, diced
1/3 cup chopped cilantro
1 jalapeño, sliced (optional)
1/2 red or orange pepper, sliced (optional)
Juice of 1/2 lime
1/2 cup salsa (optional)
1/2 cup vegan sour cream (optional)

• Cook the fishless filets according to the package directions.
• Melt the vegan margarine in a pan over medium heat. Place a soft tortilla in the pan and cook until lightly browned.
• Remove from the pan and spread with 1 tablespoonful of the vegan mayonnaise and 1 tablespoonful of the guacamole.
• Cut the cooked fishless filets into strips and place 3 strips on the tortilla. Sprinkle with some of the red onion, cilantro, jalapeño, and pepper and drizzle with the lime juice.
• Repeat with the remaining tortillas.
• Serve with salsa and/or vegan sour cream.

Makes 4 servings

Fishless tacos with avocado salsa

ingredients

• 1 pkggardein fishless filets
• shredded cabbage
• 1/2 cupsour cream (or vegan option)
• 1/4 cupsalsa verde

• cilantro
• 6corn tortillas
• 1avocado

preparation

In a bowl mix sour cream, 1/2 avocado and salsa verde. Bake your fish filets and when they are done, start constructing your tacos with cabbage, avocado, sauce and cilantro in your corn tortilla. Enjoy! 

SWEET POTATO & GRILLED PORTOBELLO TACOS

INGREDIENTS

small wheat tortillas (choose gluten free tortillas if you are intolerant to gluten)
1 large sweet potato (550 gr.), peeled and cut into 1,5 cm cubes
2 portobello mushrooms, de-stemmed
1/3 cup raw cashews
a few spring of cilantro
jalapeños, thinly sliced
lime
sea salt & black pepper to taste

SPICE MIX
1 tbsp paprika
1 tbsp cinnamon
1 tsp cumin powder
1/2 tsp fine sea salt
1/2 tsp powdered ginger
1/4 tsp vanilla powder
1/4 tsp cayenne pepper

PICO DE GALLO
1 medium ripe tomato, finely chopped
1/4 cup cucumber, deseeded and finely chopped
1/4 cup raw corn kernels
1/4 cup red onion, finely chopped
1/4 cup red bell pepper, finely chopped
1 garlic clove, center germ removed and crushed with a garlic crusher
10 sprigs of cilantro, finely chopped
1 tsp dried oregano
1/2 tsp coarse sea salt
black pepper to taste

STEP BY STEP

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen. 

1. Pre-heat your oven to 430ºF | 220ºC.
2. Turn on your grill (if you don't have one, you may grill the mushrooms in a grill pan on high heat).
3. Prepare the pico de gallo by combining all of the ingredients in a bowl.
4. Place the bowl in the fridge while you prepare the rest of your meal.
5. Combine all the ingredients for the spice mix in a small bowl or jar and mix thoroughly.
6. Place the sweet potato cubes in a large mixing bowl and sprinkle 1 heaped tablespoon of the prepared spice mix.
7. Toss the potatoes in the bowl to make sure they are evenly coated with the spices.
8. Scatter the potatoes in a large baking tray lined with parchment paper. Make sure the cubes are not touching each other (a bit of a pain, but totally worth it).
9. Place the tray in the oven for 25 minutes.
10. While the potatoes are baking, season the gill side of the portobello mushrooms with sea salt and black pepper and place them on your grill.
11. Grill for 3-4 minutes on each side or until they are cooked through and a bit charred on the edges.
12. Remove the mushrooms from the heat and slice them.
13. Toast the cashews for a couple of minutes on a dry pan on high heat, always tossing them to make sure they don't burn.
14. Gather all of the components, assemble your tacos and enjoy!

Island Chicken Tacos- vegan or vegetarian

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Cuisine: American / Caribbean/ Vegan or Vegetarian

Serves: 4

Ingredients

• 3-4 boneless Vegan chicken breasts cut into slices
• 1½ tablespoons Caribbean seasoning (store-bought OR see below for homemade version)
• 8 taco-sized soft flour tortillas- vegan or regular if you just want vegetarian version!!
• 2 cups cole slaw (without dressing)

Caribbean salsa

• ½ red bell pepper, diced
• ½ red onion, diced
• 1 mango, diced
• 1 cup pineapple, diced
• ¼ cup cilantro, roughly chopped
• 1 tablespoon fresh lime juice (about ½ of a juicy lime)
• ½ teaspoon salt
• ½ teaspoon garlic powder

Instructions

1. Prepare the salsa by combining all ingredients in a bowl and stirring well. Cover and chill until ready to use.
2. Slice chicken breasts into strips (or chop into bite-sized pieces) and place in a bowl. Sprinkle chicken with half of the Caribbean seasoning, stir, then sprinkle with remaining seasoning and toss to coat.
3. Cook chicken in a large greased pan or skillet over medium heat for 5-8 minutes until cooked through.
4. To serve, fill each tortilla with cooked chicken, then top with cole slaw and Caribbean salsa. Serve immediately with fresh limes for drizzling if desired.

Homemade Caribbean seasoning
2 teaspoons paprika
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons Italian seasoning
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes

Stir together all seasoning ingredients in a small bowl.

Crispy Blackened Tofu Tacos with Avocado-Lime Crema

In case you cant tell...I love Vegan Mexican recipes!!

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 10 tacos

Ingredients

1 package extra firm tofu (approx. 14-16 ounces)

2 tablespoons smoked paprika

1 tablespoon dried thyme

1 teaspoon ground cumin

1 teaspoon garlic powder

1/4-1/2 teaspoon cayenne

1 teaspoon black pepper

2 tablespoons arrowroot powder (or cornstarch)

3 tablespoons olive oil

10 tortillas

Cabbage Slaw

1/2 head red cabbage, thinly sliced

1/2 head green cabbage, thinly sliced

1/4 cup apple cider vinegar

salt

Avocado-Lime Crema

3 avocados

1 cup cilantro leaves

2 garlic cloves

juice of 3 limes

3 tablespoons olive oil

1/2 teaspoon salt

diced green onions for topping

Instructions

1. Drain and rinse tofu and then press it by placing between two kitchen towels and topping with a heavy book. Allow to sit for at least 30 minutes so that excess moisture is drawn out. Alternatively, you can accomplish this by using a tofu press.
2. Next preheat the oven to 400°F and then line a baking sheet with parchment paper. Begin preparing the slaw by combining the cabbage with the vinegar and salt in a large bowl. Massage it with your hands for a few minutes then set it aside to marinate.
3. Once the tofu has been pressed, dice it into 1-inch cubes and then transfer to the baking sheet. Bake in the oven for 10 minutes on each side until it’s light golden brown. Then turn the oven off and set tofu aside to cool.
4. Meanwhile mix together the spices (paprika to pepper) in a large bowl. Using your hands, lightly coat the tofu with one tablespoon of oil and then transfer it to the bowl with the spices. Coat each piece evenly then sprinkle the starch on top. Mix with your hands or a spoon until each piece is coated with the starch as well.
5. Warm the remaining 2 tablespoons of oil in a skillet over medium heat and then saute the tofu on for about 5 minutes on each side. Depending on the size of your skillet, you might have to do this part in two steps, using one tablespoon of oil at a time.
6. Allow the tofu to sit in the skillet on warm then prepare the avocado crema by placing all of the ingredients in a food processor and blending until smooth.
7. Warm the tortillas (I usually microwave them for 15-20 seconds) then place tofu inside. Top with cabbage and avocado cream and serve immediately.
8. Tofu and cabbage can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. The avocado crema can be stored for up to 2 days.

I add extra cilantro and diced onions and sometimes even diced tomatoes on top and then I eat mine!! 

Notes

Prep time includes pressing tofu