VEGAN TACOS FOR SUMMER

Ingredients

• 0.5 small onion Red Onion (thinly sliced)
• 4 tablespoons Lime Juice (freshly squeezed)
• 2.5 peppers Jalapeño Pepper (sliced, seeds kept for heat)
• 4 tablespoons Extra Virgin Olive Oil (divided: 2 tbsp for onion marination, 1 tbsp for corn, 1 tbsp for cilantro crema (optional))
• 4 ears Corn (kernels shaved off; half will be charred, half left raw)
• 1 cup Cherry Tomatoes (halved or quartered)
• 1 can Canned Refried Black Beans (15‑oz can, warmed)
• 8 shells Blue Corn Taco Shells (hard shell taco shells)
• 8 tortillas Soft Corn Tortillas (small‑size, warmed)
• 2 tablespoons Hemp Seeds (for cilantro crema)
• 0.5 cup Fresh Cilantro Leaves (packed, for crema)
• 1 teaspoon Ground Cumin
• 2 cloves Garlic Cloves (roughly chopped)
• 1 tablespoon Nutritional Yeast (adds cheesy flavor)
• 1 head Cauliflower (cut into small florets)
• 0.5 cup All-Purpose Flour
• 0.5 cup Plant‑Based Milk (oat milk preferred)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Onion Powder
• 1 cup Panko Breadcrumbs (for coating cauliflower)
• 6 tablespoons Cholula Hot Sauce
• 3 tablespoons Vegan Butter
• 2 tablespoons Coconut Sugar
• 1 medium root Jicama (peeled and cut into thin strips)
• 1 cup Carrots (shredded)
• 2 tablespoons Fresh Mint Leaves (thinly sliced)
• 4 pieces Medjool Dates (pitted and chopped; optional maple syrup 1 tbsp)
• 1 can Hearts of Palm (14‑oz, drained and sliced)
• 0.25 cup Orange Juice (freshly squeezed)
• 1 teaspoon Dulse Flakes (seaweed for oceanic flavor)
• 1 tablespoon Miso Paste (white or yellow miso)
• 0.5 cucumber English Cucumber (peeled and diced)
• 0.25 small onion Red Onion (diced)
• 0.5 cup Chickpeas (cooked, drained)
• 3 pieces Avocados (ripe, mashed)
• 2 cloves Garlic Cloves (crushed for guacamole)
• 2 tablespoons Lime Juice (for guacamole)
• to taste Sea Salt
• to taste Black Pepper (freshly cracked)

Instructions

1. Marinate Red Onion and Jalapeño

   Thinly slice ½ small red onion and 1½ jalapeño peppers (keep seeds). Toss with 2 Tbsp lime juice, 2 Tbsp olive oil, salt and pepper. Let sit for 20 minutes.

   Time: PT10M

2. Shave Corn Kernels

   Remove husk and silk from 4 ears of corn. Place a small bowl inside a larger bowl and rest the flat end of each cob on the small bowl. Using a paring knife, shave the kernels into a large bowl.

   Time: PT10M

3. Char Half of the Corn

   Heat 1 Tbsp olive oil in a cast‑iron skillet over medium‑high heat. Add kernels from 2 ears of corn, cooking 3‑5 minutes, tossing once, until browned and slightly charred.

   Time: PT5M

   Temperature: Medium‑high heat

4. Combine Corn Salad

   In the large bowl, combine the charred corn, raw corn kernels, halved cherry tomatoes, and the marinated onion‑jalapeño mixture. Toss gently and season with salt and pepper to taste.

   Time: PT5M

5. Make Cilantro Crema

   In a blender, combine 2 Tbsp hemp seeds, 2 Tbsp lime juice, ½ cup cilantro, 1 tsp ground cumin, 2 garlic cloves, ½ jalapeño (seeds kept), sea salt, black pepper, 1 Tbsp nutritional yeast, and 1 Tbsp olive oil (optional). Blend until smooth, scraping sides as needed.

   Time: PT10M

6. Warm Soft Tortillas & Assemble Double‑Wrapped Tacos

   Wrap soft corn tortillas in a damp paper towel and microwave 20‑25 seconds. Spread a thin layer of warmed refried black beans on each tortilla, place a hard blue‑corn shell in the center, fold the tortilla over, and press gently so the beans act as glue. Spoon corn salad into the shell using a slotted spoon, drizzle cilantro crema, and serve.

   Time: PT10M

7. Prepare Cauliflower Florets

   Trim the leaves and core of a cauliflower head, then cut into bite‑size florets, discarding tough stems.

   Time: PT10M

8. Make Batter

   In a bowl, whisk together ½ cup all‑purpose flour, 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika, 1 tsp onion powder, and ½ cup oat milk until smooth.

   Time: PT5M

9. Coat Cauliflower

   Toss florets in the batter using your hands, then dredge in 1 cup panko breadcrumbs placed in a shallow dish, ensuring each piece is evenly coated.

   Time: PT5M

10. Bake Cauliflower (First Stage)

    Arrange coated florets on a parchment‑lined baking sheet (do not overcrowd). Bake at 425°F for 20 minutes, turning once halfway through.

    Time: PT20M

    Temperature: 425°F

11. Prepare Sticky Hot Sauce & Finish Baking

    In a small saucepan, melt 3 Tbsp vegan butter, then whisk in 6 Tbsp Cholula hot sauce and 2 Tbsp coconut sugar until smooth. Drizzle over the partially baked cauliflower, toss to coat, and return to the oven for another 10 minutes.

    Time: PT5M

    Temperature: 425°F

12. Make Jicama‑Carrot Slaw

    Peel jicama, slice into thin rounds, then cut into thin strips and halve. Shred carrots (or use pre‑shredded). Dice 1 jalapeño (seeds kept), thinly slice mint, and chop cilantro. In a bowl, whisk together 2 Tbsp lime juice, 2 Tbsp olive oil, salt and pepper. Toss jicama, carrots, jalapeño, mint, cilantro, and 4 chopped dates (or 1 Tbsp maple syrup) with the vinaigrette.

    Time: PT15M

13. Assemble Crispy Cauliflower Tacos

    Warm corn tortillas (or char on a skillet). Place a few sticky cauliflower pieces on each tortilla, top with a generous spoonful of jicama‑carrot slaw, and drizzle cilantro crema if desired.

    Time: PT5M

14. Prepare Ceviche Marinade

    Whisk together ¼ cup orange juice, ¼ cup lime juice, 1 Tbsp olive oil, 1 tsp dulse flakes, and 1 Tbsp white miso until miso dissolves.

    Time: PT5M

15. Make Vegan Ceviche Salad

    Drain and slice 1 can hearts of palm into rounds. Dice ½ cucumber, 1 jalapeño (seeds kept), 1 cup cherry tomatoes, ½ cup cilantro, ¼ small red onion, and ½ cup chickpeas. Combine all with the hearts of palm, pour the citrus‑dulse‑miso dressing over, season with salt and pepper, and toss. Cover and refrigerate for at least 1 hour.

    Time: PT10M

16. Make Guacamole

    In a bowl, mash 3 ripe avocados with a fork. Stir in 2 crushed garlic cloves, juice of 1 large lime (≈2 Tbsp), ½ jalapeño (finely chopped), a handful of cilantro, and salt & pepper to taste. Mix until just combined; keep some texture.

    Time: PT5M

17. Make Homemade Hard Taco Shells

    Wrap corn tortillas in a damp paper towel, microwave 20‑25 seconds, then place them upright in a taco holder or on a baking sheet. Bake at 375°F for 8‑10 minutes until crisp and golden.

    Time: PT10M

    Temperature: 375°F

18. Assemble Vegan Ceviche Tacos

    Fill each homemade hard shell with a slotted‑spoonful of the chilled ceviche salad, then top with a generous dollop of guacamole. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

70 g

Fat

18 g

Fiber

10 g