Roasted Poblano & Jackfruit Tacos With Adobo Cream Sauce Recipe
By Hot For Food
🔪Prep Time: 30 minutes
👩🍳Cook Time: 30 minutes
roasted poblano peppers
3 large poblano peppers
1 x 20 oz/565 g can of young green jackfruit in water
2 tbsp vegetable oil
1 C finely chopped onion
2 garlic cloves, minced
1/2 tsp sea salt
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp sage
1 tbsp vegan worcestershire
abobo cream sauce
1 x 7.5 oz / 212 g can chipotle peppers in adobo sauce (about 1/2 cup)
1 C cashews, soaked for 20 minutes in hot water
1/2 C fresh water
1 lime, juiced
6 flour tortillas
2 C finely shredded red cabbage
1 handful cilantro leaves
1/2 lime, juiced
extra lime slices, as garnish
1To roast the poblanos, roast for about 6 to 8 minutes per side on a baking sheet under the broiler in the oven. Ensure you place the baking sheet on the middle rack rather than too close to the element. You can also char them over an open flame if you have a gas range stovetop. Cook for about 6 to 8 minutes per side, turning them occasionally with a pair of metal tongs to get the peppers evenly charbroiled. Either way, do not leave these unattended or forget about them! They’re done when they’ve softened a bit and have turned a deep browny green color and dark charred spots all over.
2Immediately place the peppers in a plastic bag and tie it. This will allow them to sweat and steam helping to remove the skins easily. Leave them in the bag while you prepare the sauce and jackfruit.
3To make the adobo sauce, drain and rinse the cashews from the soaking water and place the nuts along with the rest of the sauce ingredients in a high powered blender. Blend on high until very smooth. Refrigerate until ready to serve.
4Drain and rinse the jackfruit from the can in a fine mesh sieve. Pat dry with paper towels. Trim the woody tough core from the pieces of the jackfruit if necessary, then break it up into a bowl with your hands until it looks shredded.
5Remove the poblano peppers from the plastic bag and scrape off the skin with the back of a knife or your hands. It should come off very easily. If it doesn’t, they haven’t roasted long enough. Split the pepper in half and remove the inside seeds. Slice the peppers lengthwise and set aside.
6Heat a pan over medium heat with vegetable oil. Add onions and sauté for 4 to 5 minutes until quite soft and slightly lightly browned. Then add garlic and jackfruit and continue to sauté for 4 minutes, browning the jackfruit lightly and breaking up more as necessary. Reduce heat to prevent garlic from burning.
7Add salt, spices, worcestershire, sliced poblanos and cook for about another 3 minutes. Turn off the heat and cover with a lid to stay warm while you prepare the rest of the taco ingredients.
8Toss shredded cabbage and cilantro with lime juice in a bowl.
9You can also warm the flour tortillas over an open flame of the gas element as well to get them nicely toasted and brown.
10Assemble tacos with slaw, the warm poblano and jackfruit filling, and top with as much adobo cream sauce as you like. You’ll want to serve the extra sauce at the table for dipping along with extra lime wedges!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
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