Plant Based Dragon Fruit Tacos
yields 12 tacos
Servings: 4 people
Equipment
- Tortilla Press or Rolling Pin
- Parchment Paper
- High-speed Blender
- Mixing Bowl
Ingredients
Dragon Fruit Salsa
- 1 dragon fruit, mango, or ⅓ pineapple diced
- 1 tsp cilantro or parsley finely chopped
- 1 serrano pepper or jalapeño seeded and minced
- ¼ red onion finely chopped
- 1 small lime juiced
- 1 tsp lime zest
- ¼ tsp himalayan salt and peppercorn freshly ground
Cashew Jalapeño Crema
- 1 cup raw cashews presoaked
- 1 jalapeño seeded or unseeded
- 1 garlic clove or tsp asafoetida if you can't consume garlic
- ½ tsp salt
- ¼ tsp peppercorn
Pink Tortilla Masa Dough
- 2 cups masa harina
- 1½-2 cups warm water
- ½ tsp himalayan salt
- 1 packet dragon fruit sorbet defrosted
Marinated Portbello Mushrooms
- 3 portobello mushrooms diced
- ¼ cup olive oil extra virgin
- ¼ cup red wine vinegar
- ½ tsp garlic minced
- ½ tsp cumin ground
- ½ tsp salt
- ½ tsp peppercorn freshly ground
Instructions
Dragon Fruit Salsa
- Combine and mix all ingredients in a bowl
Cashew Jalapeño Crema
- Put ingredients in a blender and blend until smooth and creamy
- Transfer to glass container and refrigerate for up to two weeks
Marinated Portobello Mushrooms
- Mix all ingredients except the mushrooms in a small bowl and stir to combine
- Add diced mushrooms to prepared chipotle sauce and marinade for at least 15 minutes
- Cook on frying pan for about 8-10 minutes
Stacking the Tacos
- Spread a tsp of crema onto tortilla
- Add a tbsp of portobello mushrooms
- Add desired amount of salsa
- Top with microgreens and a squirt of lime juice