Soft flour or corn tortillas, any size + charred (See Notes!)
2cupsRoasted herb tomatoes
Roasted poblano peppers, chopped
Pineapple chunks, roasted or charred
EASY LIME SAUCE:
2Tbspschopped fresh parsley(You can also use fresh cilantro as well)
2Tbspsfreshly-squeezed lim juice
ROAST THE VEGGIES:
Be sure to roast your veggies in the oven at this point. See Roasted Herb Tomatoes recipe for instructions on how to roast all veggies.
SOAK THE WALNUTS:
In a bowl, add the chopped walnuts and cover it with boiling hot water, letting it soak for 10-15 minutes so that they soften a bit. Drain and rinse.
MAKE THE JERK SEASONING:
In a bowl, add together the onion powder, garlic powder, cayenne pepper, salt, black pepper, thyme, brown sugar, allspice, parsley, smoked paprika, red pepper flakes, cinnamon, nutmeg, clove, and cumin, stirring until combined. Set aside.
MAKE THE WALNUT TACO "MEAT":
Add the walnuts and garlic cloves into a food processor and process until combined and broken down---resembling "meat-like crumbles".
In a medium skillet (10-inch or so) over medium-high heat, add 1 Tbsp olive oil. Once heated, add the processed walnut along with tomato paste, 1 Tbsp jerk seasoning, soy sauce, lemon juice, veggie stock, and browning (if using)---stirring until combined and the "meat" mixture looks brown in color and is moistened. Let cook for 2-3 minutes.
CHAR OR WARM TORTILLAS:
To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
MAKE THE EASY LIME SAUCE:
Mix together the freshly-squeezed lime juice, vegan mayonnaise, and parsley in a bowl until combined and smooth.
To assemble tacos, add 1-2 Tbsps walnut "meat" atop a charred tortilla followed by: roasted herb tomatoes, roasted poblano peppers, pineapple chunks, and the Lime sauce. Repeat until desired amount of tacos are made.
STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
BROWNING: Jamaican browning is used to add additional "color" to any meat or food. You can find this at your local grocer or specialty food store or via online at Amazon.
JERK SEASONING (STORAGE): You can keep leftovers in a small tightly sealed jar and at room temperature for up to 6 months like your other herbs + spices.