Slutty Jerk Barbecue Tacos

Ingredients

• 2 cups king oyster mushrooms
• cooking oil (For cooking the mushrooms)
• 6 medium flour tortillas
• 2 limes (For serving)
• green onions (A handful, cut into strips and soaked in cold water for garnish)
• 2 Scotch bonnet peppers (Halved and seeded)
• 3 green onions (Cut into small pieces)
• 1 shallot (Cut into pieces)
• 4 garlic cloves (Split)
• 3 tbsp brown sugar
• 3 tbsp cider vinegar
• 3 tbsp soy sauce
• 2 tbsp coconut oil
• 1 inch fresh ginger (Coarsely chopped)
• 1 tbsp ground allspice
• 1 tsp ground nutmeg
• 2 tsp fresh thyme leaves
• 1 tsp ground cinnamon
• 2 tsp salt (For the jerk marinade)
• 0.25 cup vinegar (For the barbecue sauce)
• 1 cup ketchup (For the barbecue sauce)
• 0.5 cup vegetable broth (For the barbecue sauce)
• 1 tsp liquid smoke (For the barbecue sauce)
• 1 tbsp agave (For the barbecue sauce)
• 0.5 cup jerk marinade (For the barbecue sauce; prepared from the marinade ingredients above)
• 1 lb tomatoes (Diced)
• 1 red pepper (Seeded and diced)
• 1 small red onion (Small diced)
• 1.5 lb peaches (Diced)
• 0.5 bunch cilantro (Chopped fine)
• 1 tbsp Meyer lemon juice (For the peach salsa)
• 1 tbsp mandarin juice (For the peach salsa)
• 2 tsp salt (For the peach salsa)
• 2 cups shredded cabbage (For the coleslaw)
• 2 carrots (Shredded)
• 1 cup Granny Smith apples (Julienned)
• 0.5 cup mayonnaise (For the coleslaw)
• 0.25 cup Dijon mustard (For the coleslaw)
• 3 tbsp apple cider vinegar (For the coleslaw)
• 1.5 tbsp lemon juice (For the coleslaw)
• 2 tsp sugar (For the coleslaw)
• 1 tsp celery salt (For the coleslaw)
• cayenne pepper (A pinch, optional; for the coleslaw)
• salt and pepper (To taste, for the coleslaw and peach salsa)

Steps

1. 1

   Make the coleslaw by combining the shredded cabbage, shredded carrots, julienned Granny Smith apples, mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, sugar, celery salt, optional cayenne, and salt and pepper to taste in a medium bowl. Mix until well combined.

2. 2

   Refrigerate the coleslaw for 30 minutes so the flavors can meld.

3. 3

   Prepare the jerk marinade by placing the Scotch bonnet peppers, green onions, shallot, garlic, brown sugar, cider vinegar, soy sauce, coconut oil, ginger, allspice, nutmeg, thyme, cinnamon, and salt in a food processor. Blend until mostly smooth, then reserve.

4. 4

   Make the barbecue sauce by combining the vinegar, ketchup, vegetable broth, liquid smoke, agave, and 1/2 cup of the reserved jerk marinade in a medium pan.

5. 5

   Simmer the barbecue sauce over medium heat for 30 minutes, stirring occasionally, until it thickens. Adjust the flavor with salt and pepper as needed, then let the sauce cool and set it aside.

6. 6

   Use forks, or your hands, to shred the king oyster mushrooms into strands.

7. 7

   Combine the shredded mushrooms and barbecue sauce in a medium bowl, mixing until the mushrooms are fully coated.

8. 8

   Heat some cooking oil in a nonstick skillet over medium-high heat.

9. 9

   Add the coated mushrooms to the skillet and stir frequently. Cook for about 3–5 minutes, allowing the edges to become somewhat crisp.

10. 10

    Prepare the peach salsa by combining the diced tomatoes, diced red pepper, diced red onion, diced peaches, chopped cilantro, Meyer lemon juice, mandarin juice, and salt in a small bowl. Mix well and adjust the flavor with salt and pepper as needed. Set aside.

11. 11

    Warm the flour tortillas in the oven or quickly in a pan over high heat.

12. 12

    Assemble each taco by adding some of the mushroom mixture, followed by coleslaw and a spoonful of peach salsa, to a warm tortilla.

13. 13

    Garnish the tacos with the curled green onions and squeeze lime over them. Serve with a cold beverage.

Notes

The recipe does not specify an oven temperature for warming the tortillas. The green onions curl when cut into strips and soaked in cold water. Barbecue sauce quantities include only 1/2 cup of the prepared jerk marinade; reserve any remaining marinade for another use.

Nutrition per serving

• main
• vegan
• dairy-free
• plant-based
• tacos
• Caribbean-inspired
• spicy
• stovetop