A super tasty plant-based twist on the classic fish street tacos – the perfect combination of plant-based street taco filling, cabbage and corn slaw, and zesty crema all on top of warm corn tortillas.
16ouncescanned/jarred hearts of palm or young green jackfruit*
2-3clovesof garlicminced (1 Tbsp)
2Tbspwater
1limejuiced (1 Tbsp)
½tspchili powder
½tspground cumin
¼tspground chipotle chili or cayenne
1-2nori sheetstorn**
salt and pepper to tasteoptional
Street Taco Ingredients
1package small street-sized white corn tortillas
Cabbage and Corn Slawrecipe follows
Street Taco Saucerecipe follows
Toppings: avocadovegan feta cheese, lime wedges, chopped cilantro, hot sauce or sriracha
Cabbage and Corn Slaw Ingredients
2Tbspfresh lime or lemon juice
2Tbspagave or maple syrup
½tspgarlic powder
½tsponion powder
¼-½tspground black pepper
3-4cupscabbage or cabbage blendshredded or chopped
1cupcorn
¼cupchopped purple onion
½-1jalapenoseeds removed, minced
¼cupchopped cilantro
Zesty Crema
½cupVegan Sour Cream
1limejuiced
½tspgarlic powder
½tspcumin
¼tspsmoked paprika
1-2tsphot sauce
¼tspsaltoptional
Instructions
Drain and rinse the jackfruit or hearts of palm. In a food processor, pulse the hearts of palm or jackfruit until shredded or chopped – do not over-blend. In a large bowl, toss the shredded hearts of palm or jackfruit with the water, lime juice, chili powder, cumin, cayenne, and torn nori sheet. Cover the bowl and chill in the refrigerator for at least two hours or overnight.
Meanwhile, make the Cabbage and Corn Slaw. In a large bowl, combine the lime juice, agave, garlic, onion powder. Stir in the cabbage, corn, jalapeño, and cilantro until well coated. Store covered in the refrigerator until serving.
In a small bowl, combine all of the Zesty Crema ingredients together. Store covered in the refrigerator until serving.
When you’re ready to make your Street Tacos, preheat the grill or oven to 425° F. Line a baking sheet with parchment paper, foil, or silicon baking mat. Remove the marinated street taco filling from the refrigerator and evenly spread it on to the baking sheet. Remove the torn strips of nori and discard. Bake or grill for 10 minutes, then broil for 3-5 minutes, until some of the edges and tips are slightly charred. Remove and transfer to a small serving bowl and keep warm.
Meanwhile, heat a cast iron skillet over medium-low heat. Warm each tortilla for 15-20 seconds on each side. Store in a tortilla warmer or dish towel to keep warm. Repeat until all of the corn tortillas are warm.
To build your Street Tacos, spoon a little of the Street Taco filling into a warm tortilla, then spoon a little slaw and avocado on top. I like using two corn tortillas for each taco.
Serve with the Creamy Dressing, fresh lime wedges, avocado, vegan feta cheese, chopped cilantro, hot sauce or sriracha.
Enjoy!!
Notes
* I have successfully used canned hearts of palm as well as canned young green jackfruit. They have a slightly different flavor, color, and texture. But they both make excellent street taco filling.** You can also use dulse flakes and kelp granules if you prefer a stronger ocean-like smell and taste. I like using torn nori that provides a more subtle ocean-like flavor. If you hate fish like my husband, feel free to omit this.