It is “delicious Tuesday” where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what is in the season and what you are driven during and after your work!
Cinco de Mayo ends up on a delicious (Taco) on Tuesday?! YES, PLEASE.
One of the best things about this is that most of this stuff was already in my cupboards. Fresh coriander and limes were the only things I had to grab.
Make your meal even healthier tip:
Jackfrucht replaced the meat they would have, and the crema is crazy and vegetables – my suggestion is to get good tortillas! I had one of The Mexican food from Lita – you are vegan and biological – take a look at it!
Click through to get a recipe! …
Make ~ 8 seven inches tacos, ~ 12 four-inch tacos
INGREDIENTS:
Tacos:
– 1 can Jackfrucht (approx. 230 g)
– 2 tablespoons of olive oil
– 1 teaspoon chili powder
– 1 teaspoon cumin (floor)
– 1 TL paprika
– 1/2 tsp dried oregano
– 1/2 tl coriander (floor)
– Pinch of salt
– Press Cayenne Pepper (optional)
– 1 tablespoon of brown sugar
– 1/2 tablespoon of chilli (optional as you want!)
– Salt and pepper
– 1/2 cup of chopped onion
– 2 or 3 cloves of garlic, chopped
– Tortillas – your choice!
– Lime wedges for garnishing (optional)
Avocado Cashew Crema:
– 1/2 cup of cashew nuts – soaked overnight or several hours
– 1 sm avocado or 1/2 a big one
– 1 clove of garlic
– Juice of half a lime
– 1/4 cup of coriander
– Salt and pepper
– Water (optional, ~ 1 tablespoon)
Kohl’s coleslaw:
– a half small rain cabbage, thinly crushed
– 1/4 cup of coriander
– 1/2 cup of red onion, thinly cut
– juice of a lime
– 1 tablespoon of olive oil
Instructions:
*Soak the cashew nuts the night before or in the morning
Drain the jack fruit and then rinse it apart in a bowl until it resembled the meat pulled. You can also place it in a pressure lock bag, which makes it a little easier.
Mix in a small bowl, mix the chili powder, cumin, paprika, oregano, coriander, salt and brown sugar. Then stir in the (optional) chilli paste and 1 tablespoon of olive oil.
Add the jack fruit until it is completely covered. Either cover or remove the baggie and put it in a refrigerator for at least 2 hours.
In a larger bowl, the cabbage icing ingredients and mix together in a larger bowl. I use my hands to do this because it helps a little softer when massaging the cabbage. And then put in the fridge, covered.
Leave the cashew nuts and rinse them and add the rest of the crema ingredients into a high -quality mixer. Mix until they are smooth and creamy. You may need to add more water to dilute it. You can also add a little oil oil or more avocado to make it a creator if necessary.
Relax and wait until the jack fruit is ready.
Heat your tortillas in a pan and keep it warm (covered with a tea towel or on the lowest backdrop of the oven).
In a cast iron pan (or pan) heat a TBSCH olive oil over medium heat. Add the onions and cook them for 3 minutes, add the garlic and cook it for two more. Then you can add and stir the seasoned jack fruit.
Add about 1/2 cup of water and let it evaporate as you stir the jack fruit and break it off as you walk for about 10 minutes. Test the spice and check whether you need more salt.
Place the tortillas on a plate to the plate, then some of the avocado crema, a ball of the jack fruit, and with the cabbage and drizzle with more crema.
Serve with a lime wedge.
ENJOY!
Let us know whether you create this recipe by publishing it on Instagram or Twitter and using the hashtag #livebarrelife! And if there are certain meals, fruit, vegetables or meat, you would like to see in the blog!
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Photos and recipe from: Christine McAvoy
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