Collaborating with Culley's has really spiced up my lockdown!
Tropical jackfruit soft tacos with ghost pepper salsa, and cashew cheese sauce. So f*cking good. These hot sauces have got some heat for sure, and they have so much flavour!
Ingredients:
Tacos -
Corn tortillas
1 can jackfruit
1 tbsp Culley's tropical hot sauce #7
1/2 tbsp tahine
Toppings -
Radish
Red cabbage
Red onion
Green onion
Fresh coriander
Chili
Lime
Cashew cheese sauce -
1/2 cup soaked cashews
2 tbsp nutritional yeast
Juice of 1/2 lemon
1 tsp salt
1 tsp garlic powder
Paprika
Ghost pepper salsa -
4 diced tomatoes
1 green onion
1 tsp ghost pepper
1 1/2 tsp Culley's ghost pepper hot sauce #9
Juice of 1 lime
Pinch of salt
Fresh coriander
Instructions:
Tacos -
Drain jackfruit and spread onto baking tray. Mix with tropical hot sauce and tahine seasoning. Add a splash of water if too difficult to lather. Bake in the oven for 10 minutes then remove and pull apart jackfruit. Continue to cook for 15-20 min until cooked through. Heat corn tortillas in a pan until lightly crispy.
Salsa -
In a blender, add diced tomatoes (remove pulp to avoid the salsa being too runny), green onion, ghost pepper sauce, salt, lime, and a handful of fresh coriander. Blend into a smooth salsa.
Cashew cheese sauce -
Combine all ingredients in a blender besides the paprika. Add 1 tbsp of water before blending to make a smooth creamy sauce. Sprinkle on paprika when serving (optional)
To serve:
Serve tacos with thinly sliced cabbage (season with lemon and salt to remove dryness), radish, green onion, diced red onion, fresh coriander, sliced chili, and lime wedges. Drizzle on salsa and cashew cheese.
Enjoy!!!
