HOLA! I don’t know about you but I LOVE MEXICAN FOOD!! I could literally eat cilantro by the pound and I’m not even kidding you, there’s NEVER enough cilantro! (Did you catch my insta story video about the comparison I had with my sister about cilantro and parsley?! She thought they were basically the same! I had a little freak out moment on her hahaha)
Besides the taste of Mexican food and of course my favorite drink, a Margarita, that goes along with it...It’s literally the EASIEST food to make vegan! Thank goodness for all of those beans and guac!! Mmmmm!!
CINCO DE MAYO is this weekend and I had to share my favorite vegan taco recipe with you!!
JACKFRUIT... the fruit that is the jack of all trades. You can eat this fruit ripe and sweet, which to be honest is not my fave (I had it at a farmers market in Hawaii this past October), but where jackfruit really shines is when you get it young and green. At this stage, it’s starchy, savoury and is so amazing in that it replicates pulled or shredded meat almost exactly. I was eating these tacos and wondered why in the world would anyone want to eat a chicken when they can have jackfruit!?
Cashew-Garlic Sour Cream
- 1 cup raw cashews
- 1/2 cup water
- 2 cloves garlic
- 1 tablespoon fresh lemon juice
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
Method:
1. Soak cashews for at least 8 hours.
2. Drain and rinse soaked cashews. Place in a high-speed blender along with all other ingredients.
3. Serve with plant-based tacos
Tacos
- Corn tortillas
- 1 red pepper, sliced thinly
- 2 green onions, chopped
- Avocado
- Cilantro
- Jalapeno
- Salsa
- 2 20oz cans of jackfruit drained, rinsed, and chopped (I buy mine at Trader Joes)
- 1 tablespoon light oil (such as canola or vegetable)
- 1 yellow onion , sliced
- 4 cloves garlic , minced
- 1/2 cup vegetable broth or water
- 1 tablespoon agave
- 1/2 lime , juiced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
Method:
Heat the oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions have softened and begin to brown.
Add the chopped jackfruit, broth, agave, lime juice and all the spices to the pot and cover. Reduce heat and let it simmer until the jackfruit softens slightly, and about 1/2 of the liquid is absorbed. About 5 minutes.
Now take a potato masher, and smash all the jackfruit up to get that shredded texture. If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable broth.
Prepare the rest of your toppings and heat tortillas.
Assemble your tacos with your desired fillings
Happy Cinco Day Mayo or Taco Tuesday!
XOXO
