JERK ROLLED TACOS WITH MANGO HABANERO SAUCE AND AVOCADO SAUCE
Anytime there is an opportunity to add jerk sauce to something, you know I will take it. These rolled tacos were the perfect item to add a little twist too. I amped up the flavor with a mango habanero sauce and then cooled the spice down with an avocado cilantro sauce. Seriously, this dish was so good and so easy—the perfect balance.
I can go on and on about how delicious this dish is. Here are some things you might love about it too.
Spice it up or tone it down. The best thing about making homemade sauces is customizing them to your taste. Add a little more habanero to the mango sauce, or throw in a couple of jalapeno slices to the avocado sauce to spice up the dish. To tone down the spice, add sugar or more vegan honey to the mango sauce.
Easy Peasy. Although this dish calls for homemade sauces, it's still relatively easy to make – all it takes is a little sautéing and blending. Depending on how toasty you like your rolled tacos, you can make this dish in 30 – 40 minutes. Even better? The ingredients are easy to find at your local grocery store or on amazon.
Save a little for later. You can freeze the rolled taco. So, don't be afraid to double the recipe and store it in the freezer for later. After cooking the rolled tacos, let them cool. Next, roll each in parchment paper and put them into a freezer-safe bag. Warm the tacos up when you're ready to eat. You can also freeze the mango sauce, but I would not recommend freezing the avocado sauce.
Ok, ok. Enough with the boasting. Let's get into the recipe!
Making the rolled tacos. Start with preheating the oven to 400° F. This will come in handy later on. Grab a can of jackfruit - drain, shred and put into a separate bowl.
In a sauté pan, heat ½ tablespoon of grapeseed oil. Once the oil is hot – you will know because the oil will be like water – add in a ¼ cup of roughly chopped red onion and a tablespoon of minced garlic. Heat until the smell of garlic fills the kitchen – or about 2-3 minutes. Add jackfruit, a pinch of salt and a pinch of ground black pepper to the hot pan. Cook for 10 – 15 minutes, occasionally stirring to make sure the jackfruit doesn't burn. Stir in ¼ - ½ C. of jerk sauce to coat the jackfruit and cook for another 5 minutes. Add mixture to tortilla and roll tightly.
Place each rolled tacos seam down on a parchment-lined baking sheet. Spray with cooking oil and bake for 10 – 15 minutes. The edges will be dark brown and crisp.
While the tacos are baking, let's get into the sauces. You might want some gloves for this. Habaneros are spicy! Starting with the mango habanero sauce, add ½ cup of coconut water, a mango (peeled and cubed), ¼ of a habanero pepper, a tablespoon of vegan honey or agave, a teaspoon of ginger, ½ tablespoon of apple cider vinegar and a pinch of sea salt to a blender. Blend until super smooth. Place in a container and set aside.
The avocado sauce is just as easy. Add ½ cup of creamy oat milk, a peeled and pitted avocado, ½ tablespoon of cilantro, ½ tablespoon of parsley, 2 whole garlic cloves and a pinch of sea salt to the blender. Blend until smooth. Place in a container and set aside.
The rolled tacos should be close to done. So, get ready to start assembling your plate. I garnished my tacos with cilantro and roughly chopped red onions. If you want to follow suit, begin prepping the cilantro and red onion. Once the tacos are ready, add 2-3 tacos to a plate. Drizzle with the mango habanero and avocado cilantro sauces. Top with roughly chopped cilantro and red onion.
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If you are looking for more plant-based deliciousness, check out these recipes:
Jerk Rolled Tacos with Mango Habanero Sauce and Avocado sauce
Ingredients
- ½ Tbsp grapeseed oil
- ¼ C. roughly diced red onion
- 1 Tbsp minced garlic
- 8oz jackfruit, drained and shredded
- Pinch of salt
- Pinch of ground black pepper
- 1/3 C. jerk sauce
- 6 flour tortillas
- Cooking oil spray
- ½ C coconut water with pulp
- 1 mango, peeled and cubed
- ¼ - ½ habanero pepper
- 1 Tbsp vegan honey or agave
- 1 tsp ginger
- ½ Tbsp apple cider vinegar
- Pinch of sea salt
- ¼ C creamy oat milk
- 1 avocado, peeled and pitted
- ½ Tbsp cilantro
- ½ Tbsp parsley
- 3 cloves of garlic
- Pinch of sea salt
- Red onions, as desired
- Cilantro, as desired
Instructions
- To make the rolled tacos: Preheat oven to 400° F. Heat oil, garlic and red onion in a frying pan over medium-high heat for 2-3 minutes. Add shredded jackfruit, salt and pepper. Cook for another 10-15 minutes, stirring occasionally. Stir in jerk sauce to coat and cook for 5 minutes. Add mixture to tortillas, roll tightly. Add each tortilla roll to a parchment-lined baking sheet, spray with cooking spray and bake until crisp – about 10 – 15 minutes.
- To make the habanero sauce: Add coconut water, mango, habanero pepper, vegan honey, ginger, apple cider vinegar and salt to the blender. Blend until smooth. Place in a container and refrigerate.
- To make the avocado cilantro sauce: Add creamy oat milk, avocado, cilantro, parsley, garlic and sea salt to a blender. Place in a container and refrigerate.
- To assemble your tacos: Plate 2-3 rolled tacos. Drizzle with mango habanero and avocado cilantro sauces. Top with roughly chopped red onion and cilantro.
