Jackfruit Tacos with Charred Corn, Cabbage and Lime Creme

It’s still International week in Vegan MoFo, and I’m popping today’s post under the favourite cuisine theme, although it could probably fit under holiday destination as well as I would certainly love to go to Mexico some day. Yep, I’m using one post to cover two days, ha! I have a few favourite cuisines, but Mexican is definitely up there and I have a particular fondness for tacos.

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I was a little late to the party with the savoury jackfruit thing (or even knowing what jackfruit was?!). It started popping up everywhere quite some time ago but I didn’t really have a crack at it until more recently. What was I doing? Think of all the delicious tacos I could have been eating! They are such great warm weather food – just looking at them makes me want to sit outside with a plate full of tacos and a cold beer.

As we make our way towards summer, you’ll know where to find me…

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Jackfruit Tacos with Charred Corn, Cabbage and Lime Creme
(makes about 10 tacos)

Jackfruit:
1 Tbsp oil
1 medium brown onion, cut into thin moons
2 x 560g cans young jackfruit in brine (NOT syrup)
1 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground coriander
1/2 – 1tsp ancho chile powder
1 1/2 cups veg stock
2 Tbsp tomato paste
2 tsp liquid smoke
1 Tbsp veg worcestershire sauce

Lime creme:
1/3 cup raw cashews, soaked
1/3 cup soy milk
2 Tbsp fresh lime juice
1/2 tsp garlic powder
1/4 tsp salt
1 tsp pickled jalapenos (optional)

10 tortillas
2 ears corn
2 cups finely sliced red cabbage
1 Tbsp fresh lime juice
1/2 tsp salt

Optional toppings:
Pickled red onions
Fresh coriander
Hot sauce

Start by heating oil in a large pan over medium heat and sauteeing onion until softened. While this is happening, drain your jackfruit and remove any seeds. Slice the large chunks into smaller ones, cutting through the harder core. Some people like to discard the hard bits, but honestly with a bit of cooking they are absolutely fine so why waste that extra taco filling? Add spices and jackfruit and cook a further 2 minutes.

Whisk together stock, tomato paste, liquid smoke and worcestershire sauce and pour over jackfruit. Bring to a boil, then turn down to a simmer for approx 20-25 mins, stirring occasionally, until all liquid is absorbed and fruit is tender and comes apart easily. Use two forks or spatula to tear the jackfruit apart. It’s good to use immediately, but as a side note, I find it recooks really well too.

Meanwhile, grill your corn. You can do this on a grill or barbecue, however I did it quickly over the stove flame. Using metal tongs, hold the corn in the flame until it begins to blacken, turning to cook all sides. Careful as it tends to pop! Allow to cool, then cut kernels off the cob and place in a bowl. Add cabbage, lime juice and salt and mix to combine.

To make the lime creme, place all ingredients in a blender and blend until smooth. If it’s too thick for your liking, add some water one tablespoon at a time.

Assemble tacos! Prepare your tortillas according to packet instructions. Put some jackfruit on each, top with corn/cabbage mix, drizzle over some lime creme and add any optional toppings. Delish!

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Spicy Chickpea and Coleslaw Tacos

Duuuudes! I can’t believe it’s the last day of MoFo and I didn’t even catch up on my posts! I’m going to be defiant and keep posting my ones that were meant for the last days as they are done and I do want to share them with you. The last week or so I’ve found myself with very little time to post, and even less to read other peoples’ blogs so I do apologise for that, and hope that once MoFo is done I can belatedly catch up on some of the action.

Tacos VS Burritos. Where do you stand on this important issue?

Truth be told, I love them both. But as last MoFo I shared a burrito so this time I thought it was only fair to give tacos some time. I do like tacos because I feel that I can eat more of them in one sitting, whereas I can only stuff one burrito down without feeling like I’m going to puke. Plus they always look so fresh and colourful, and you get to see everything that’s in them straight off the bat.

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I have to stress to you how easy these are to make. Most of it is down time, waiting for the chickpeas to cook – the rest is just throw it together. My kind of meal. And I’m so excited with the weather being the way it has been – warm nights just screams tacos and beers in evening sun.

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I am also loving the colour of these – the chickpeas are so vibrant, particularly alongside purple cabbage and some fresh greenery. It’s a rainbow eater’s dream!

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Spicy Chickpea and Coleslaw Tacos
(makes 10)

10 tortillas
Small bunch of fresh coriander, roughly chopped
Fresh lime wedges for serving
Hot sauce for serving (optional)
2 avocados, diced

Chickpeas
3 cups cooked chickpeas
¼ cup hot sauce (I used Frank’s)
1 tsp onion powder

1 tsp garlic powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander

3 Tbsp olive oil
Pinch of salt

Coleslaw
3½ cups purple cabbage, shredded
2½ cups grated carrot
¼ cup vegan mayonnaise
2 Tbsp fresh lime juice
2 Tbsp water
Salt and pepper

Preheat oven to 220C and line a baking tray with paper.

Place chickpeas in a bowl. Whisk together remaining ingredients for the chickpeas, then pour into the bowl and stir until all combined. Pour out chickpeas onto the tray and spread into a single layer. Cook in the oven for 30 minutes, stirring with a spatula a couple of times along the way.

Meanwhile, prepare the coleslaw. In a small bowl, combine mayo, lime juice, water, salt and pepper. Mix up cabbage and carrot in a large bowl, then pour dressing over it and mix well to combine.

Cook tortillas according to directions – we used white corn tortillas and lightly pan fried them on either side. To assemble, place some chickpeas, coleslaw and avocado on each tortilla, then top with fresh coriander, a squeeze of lime juice and hot sauce.

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