We always like to add a twist, so why not try our Caribbean-inspired vegan tacos which are slightly different from the traditional Mexican taco. We’ve used a myriad of spices so they’re really tasty with a little bit of heat from the scotch bonnet, tapping into those Caribbean flavours.
These vegan tacos are perfect for entertaining or if you’re fancying something a little different for dinner, either way they are the star of the show. We added a creamy coleslaw but this is an optional step if it’s not your thing. You can use either a soft tortilla or a hard taco shell, depending on your preference.
What you’ll need:
Taco & taco filling
A handful of oyster mushrooms
1 plantain
4 taco shells or small tortillas
A handful of coriander to garnish
Marinade
Half a white onion
8 garlic cloves
Thumb of ginger
Juice of 4 limes
A handful of thyme
1 scotch bonnet
A pinch of cinnamon
A pinch of all spice
A pinch of nutmeg
A pinch of rock salt
A splash of soy sauce
A drizzle of maple syrup
A crack of black pepper
Coleslaw
Half a red cabbage
Half a white cabbage
1 red onion
Half a carrot
A drizzle of maple syrup
A pinch of Himalayan salt
A crack of black pepper
A tablespoon of vegan aioli mayo (or just mayo)
Method:
1. Blitz together the marinade ingredients.
2. Add to a pan and heat through.
3. Whilst this is cooking, chop up the cabbage, red onion and carrot for the coleslaw.
4. Add the maple syrup, salt, black and mayo and mix.
5. Heat up some oil in a pan and fry the oyster mushrooms until golden brown.
6. Add the jerk marinade to the mushrooms.
7. Peel the plantain and slice.
8. Add to a pan of hot oil and fry until golden brown.
9. Assemble the tacos and enjoy!
Watch our reel here, which shows you how to make our Jerk Mushroom and Plantain Vegan Tacos.
Try our chef-prepared vegan meals here.
Comment below or send us a message on Instagram if you try this recipe and let us know what you think.
Team Jam ‘n’ Vegan
