Supremely Super Veggie Soft Taco with Smoky Avocado Sauce
I’ve kinda been on this no recipe kick lately. Partly because my thoughts and ideas around creatively sharing have always been seeded in enticing people into the kitchen but lately I’ve been going through this wild transformation and just being in the flow with no agenda, no follow the rules recipe, no making sure every ingredient is perfectly on point seems to be the wisdom on offer. It’s just about being, existing, creating and flowing in my preparation space and allowing the energy to whisper truths straight to my heart. So with that in mind, perhaps it’s time to carve out a little space for yourself and spend it flowing in your own kitchen. You don’t have to use this recipe as an excuse. Most of you I’m sure have plenty of ideas so now’s your chance to stop thinking about them and start engaging. This Supremely Super Veggie Soft Taco with Smoky Avocado Sauce was actually inspired from another one of my recipes…Asparagus Spring Medley. So just remember, whatever you decide to create, it doesn’t have to be from scratch. Repurposing everything is a favorite and widely talked about activity here at Seed Plant Water Grow. But if these Supremely Super Tacos sound yummy to your palette, please by all means continue below to follow along on this amazingly easy and creatively satisfying adventure.
Here’s what you need to get started…
Rice Wine Vinegar
Mayonnaise (vegan or original)
OK, so I know the above sounds like a lot of ingredients but I promise the combination of flavors build into the yummiest most dreamiest Supremely Super Veggie Soft Taco ever. It really is that good. So let’s get started. Now again let me remind you, this is a loooooose recipe so no eye roll or frustrated sighs. The point is to get in the kitchen and be present, to create, to focus on what you’re making and taste to your liking. This isn’t a follow the rules or paint by numbers it’s a YOU are creatively fabulous and it’s time to show off. Keep reading to check out the ingredient combinations I used or if you need no instruction then at least scroll through to check out the super cool in motion animation towards the end.
First, lets start with the Asparagus and Red Onion. Prep both to your liking and place on a baking sheet. I like to lightly toss with Salt and Pepper and a drizzle of Olive Oil. Super simple. Bake at 400 for about 15 minutes. You’re just looking to get them both softened up a bit not overly mushy. The texture needs to be cooked yet firm so that it can hold up in a taco.
Next let’s tackle the Red Cabbage Slaw. Shred one super small head of Red Cabbage into a bowl and add in no particular amount or order Mayo, Celery Salt, Dill, Lemon Pepper, Lemon Juice, and Olive Oil. Start with a little of each ingredient then add more or less of each one based on your own personal taste. There literally is no way to mess it up. Be the creative alchemist and have fun. Just remember, a little tweak at a time and taste as you go.
Next up, the Smoky Avocado Sauce. Here’s what I used…Avocado, Rice Wine Vinegar, Mayo(vegan soy-free), Smoked Paprika, Liquid Smoke, Maple Syrup and Himalayan Salt. In a small food processor, add the ingredients. Again, start small and build. One whole Avocado peeled, a healthy dollop of Mayo and Smoked Paprika then toss in a bit of the other ingredients. Blitz then taste. Adjust to your liking and by ALL means add or subtract anything you like. This is to be your creation.
Lastly, as far as mixing ingredients together goes, take one can of Jackfruit and drain off the brine. Add to a bowl and pick apart so that it resembles the texture of shredded chicken meat. I found that some parts needed to be discarded due to toughness of texture so really get in there and process the whole can. Next add some seasonings such Liquid Smoke, Dill and Himalayan Salt.
The last prep work comes together quick. Cube the Watermelon, break off some Cilantro and you can even add more cubed Avocado if you like. Gather ALL your pieces AND…