Vegan Spring Street Tacos 3

Spring’s Bounty Becomes a Fiesta

Shane Wilson came to be a vegan slowly—he started by cutting meat occasionally from his diet, then transitioned into full-time vegetarianism. Then he met his wife, Tara, a vegan with a knack for baking. Now, this vegan household finds tasty ways to eschew animal byproducts while celebrating the best of the season, as he does with these spring vegetable street tacos. They combine the spices you expect from Mexican food—cumin, cilantro—with a touch of sweetness from a pear salsa and a big crunch from mixed cabbage slaw. Heaped into griddled corn tortillas, they are a snap to throw together on a weekend with a little planning.

The ‘Meat’—Roasted Brussels Sprouts

+ 15-20 buds Brussels sprouts

+ 1 tablespoon salt

+ 1 teaspoon pepper

+ 1 teaspoon cumin

+ 1 tablespoon olive oil

 

1. Preheat oven to high broil. Cut buds into ¼ inch slices. Place into bowl, add ingredients and toss.

2. Lay on parchment paper on baking sheet. Broil until browned; turn over each piece, broil again.

The Base—Cabbage Slaw

+ 2 cups chopped green cabbage

+ 1 cup chopped red cabbage

+ 2 tablespoons olive oil

+ 1 tablespoon pepper

+ 1 teaspoon salt

+ 1 teaspoon cumin

 

1. Mix ingredients.

The Kick—Pear Salsa

+ 2 medium pears, diced small

+ ¼ cup red onion, minced

+ 1 jalapeno, minced

+ 2 tablespoons lime juice

+ ¼ teaspoon pepper

+ ½ teaspoon salt

+ ¼ cup chopped cilantro

 

1. Mix all ingredients. Mix and set aside in refrigerator a day in advance for better flavor.

The Squiggle—Chipotle Mayo

+ 1 cup vegan mayo

+ 1-2 cloves minced garlic

+ 2 tablespoons chipotle paste or ground chipotle

+ ½ teaspoon salt

 

1. Mix all ingredients.

Taco Directions

1. Assemble in lightly grilled corn tortillas with slaw, mayo and salsa, and serve along with black beans and cilantro rice.

2. Garnish with fresh avocado and cilantro.