it’s getting hot in here… literally. What is with this incredible weather?!
I hate to say global warming, but I don’t think I have any other option. Embracing what is, with strappy tops, sandals, and sun filled patios, all thats missing is the sangria…no wait, that didn’t go over well last time. Sounds like the perfect day for a celebration of Cinqo de Mayo.
Ok truth, be it cinqo or not, I have a special bond with taco’s. Like a big time love affair. I actually met my husband over taco’s late at night, in a dive type bar. Sorry guys, it was a dive. But man I found my diamond in that mess. We later would marry over taco’s when we eloped to paris at my fav taco pit stop, Candeleria (if you ever get the chance…go!!!) From old el paso kits as a kid, to parisian taco’s, I do not discriminate. I LOVE THEM ALL….BUT, these may be new favourite. I adapted this recipe via Vegan Richa and being a long time enthusiast of taco’s I have been looking for a version for years that would tickle my new lifestyles tastebuds back to the “good ‘ol days” and so, they, did. I am in LOVE with this beautiful recipe. Its all about that Jack. Jackfruit is such a new favourite of mine. You can find young jackfruit(not to be mistaken with old;) ) canned at many asian groceries. Let me tell you, game changer. this is not fake meat, this is real food. It’s the it kid of the plant based world these days. Just try it, I swear. K, so these tacos…Spicy, flavourful, piquant, garlicky(I love garlic), clean, satisfying, and juicy. They kind of check off all requirements of a partner to be in my check list.
So, say you this May the 5th, get your taco on, raise that corn tortilla, and cheers to the good life.
Try out this recipe and design your way. Vegan queso, red onions, cilantro…
decorate your way, you be that, picasso baby
- 1 can of young green Jackfruit in brine, not ripe jackfruit in sugar syrup
- 1 medium onion, chopped
- 1 tbls Coconut oil
- 2 chipotle peppers in adobo sauce
- 1-2 tbsp adobo sauce (use less or more to heat preference)
- 8 cloves of garlic
- 2 Tbsp organic ketchup
- 1 tsp chili powder
- ¼ tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbls maple syrup
- ½ tsp oregano
- 1¼ cup water, divided
- salt to taste
- Red onion
- salsa fresca
- coconut cream
- Drain the Jackfruit, shred with a fork and keep aside.
- Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent. Stir occasionally. About 5-7 minutes.
- Blend chipotle peppers, adobo sauce, garlic cloves, ketchup, chili, black pepper, cumin, coriander, oregano, maple syrup with ¼ cup of water until smooth.
- Add the blended sauce to the onions and cook until the sauce thickens and smells roasted. Stir occasionally. About 6 to 8 minutes.
- Add the shredded jackfruit, 1 cup water and salt. Mix well. cover and cook for 15 minutes.
- Stir, remove lid, heat at medium to low and continue to cook until the sauce reduces and the jackfruit picks up the sauce flavor. 15 minutes or more. Taste and adjust salt, heat and sweet.You’ll know when its ready, the flavour will be all sopped up in the fruit.
- Prep the toppings.
- Heat tortillas on a skillet, grill, or steam, add jackfruit and dress dress baby