Vegan Taco's with Mango and Avocado Salsa
We know it's Wednesday but that doesn't mean we can't do a belated 'Taco Tuesday'. We have an amazing selection of fresh fruit and vegetables from this weeks box highlighting our wonderful local produce including certified organic limes and chilli's from Mike and Cheryl in Mororo, chemical free avos and mangos from Ben in Uralba and spring onions from Gary, just outside of Lismore (we hope you have some left from last week). Locally grown seasonal produce is the foundation of our little business and we hope you enjoy making these vegan tacos and eating them as much as we did
MANGO AVOCADO SALSA
- 2 cups peeled and diced mango, about 2 medium
- 1 medium ripe avocado, diced
- ¾ cup diced red onion
- ½ cup diced cucumber
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice
- ½ cup parsley, finely chopped
- Sea salt
- 1½ teaspoons onion powder
- 1 teaspoon sweet or hot paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 x can jackfruit OR 2 can beans OR 1 head cauliflower.
- 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts, sliced
- 4 garlic cloves, minced
- 1½-inch piece fresh ginger, grated
- 1-2 chilli's
- 2 tablespoons coconut sugar or agave nectar
- 2 tablespoons tomato paste
- ¼ cup tamari or soy sauce
- 3 tablespoons fresh lime juice
- 12 corn tortillas, charred or warmed
METHOD
Make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl. Prepare the jackfruit/beans/cauliflower: If using jackfruit or beans, drain and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores (jackfruit) and pull the pieces apart so that it resembles shredded pork. If using cauliflower, cut into bite sized pieces and rub with oil and half the jerk mix to marinate. In a large pot, heat the oil over medium heat. Add the the spring onions and cook until softened, 1 to 2 minutes. Add the garlic, ginger, and chilli's, cook for 1 minute, stirring frequently to prevent burning. Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds, stirring constantly, until very fragrant. Add the jackfruit/beans/cauliflower, coconut sugar, tomato paste, tamari, and lime juice. Stir well. Pour in 1/2 cup water and mix again. Cover and cook for 20 minutes, stirring occasionally. Serve the filling with the tortillas, some shredded cabbage and the mango avocado salsa. Enjoy.