Jackfruit Fish-Free Tacos

Jackfruit Fish-Free Tacos

Yield: 8 tacos

Ingredients

Jackfruit "Tuna" Salad (to make it easier/no-cook, skip the onion and garlic, and don't cook the jackfruit. Just mix it all together in a bowl) mixed with 1 teaspoon of Old Bay Seasoning OR

Use the Jackfruit Tuna Salad from But I Could Never Go Vegan!, mixed with 1 teaspoon of Old Bay Seasoning

                           pickled red cabbage (make a day or more in advance)

                           chopped green cabbage

                           sliced avocado

                           sliced radishes

                           8 corn tortillas

                           Ancho Chili Cashew Cheese Sauce

                           1/2 cup raw cashews, soaked for 1-2 hours (or overnight), reserve the water

                           8 tablespoons of reserved soaking water

                           juice of 1 lime

                           2 tablespoons nutritional yeast

                           1 teaspoon white miso

                           1 1/2 teaspoons ancho chili powder

                           1 teaspoon smoked paprika

                           1/2 teaspoon ground cumin

                           1/2 teaspoon garlic powder

Instructions

• Prepare the Jackfruit Fish-Free Salad.

• Combine the Ancho Chili Cashew Cheese Sauce ingredients in a food processor and process until completely smooth.

• Heat the corn tortillas one at a time in a skillet over medium heat, cooking for 30 seconds on each side. Wrap in aluminum foil until ready to use in order to keep them warm.

• To assemble the tacos, start with a layer of chopped green cabbage and pickled red cabbage. Scoop a couple spoonfuls of the fish-free salad on top of the cabbage.

• Top with avocado slices, drizzle with cheese sauce, and sprinkle a few radish slices. Serve immediately. Enjoy!