Spiced Pinto Tacos with Roasted Yellow Pepper Crema, & Radish Pico

Living in Southern California, there are plenty of great authentic taco joints, but very few of them serve vegan tacos.  Since moving here, I’ve craved tacos almost always, and its so frustrating to find good ones, so I usually just make them myself!  Tacos are great because you can virtually throw whatever you’d like inside a tortilla shell, and its almost always delicious.  These tacos have a few unique toppings, that really give them a nice pop!  Let’s get into talking about each topping.

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I like using radishes in any taco recipe because they add an authentic flare, while adding a nice bit of crunch to the overall taco.  Pico de Gallo is always essential in any good taco, but I’ve never really liked it because of how soggy the tomatoes get.  I decided to make a Pico de Gallo out of all the same ingredients, but with radishes instead of tomatoes, and it still gives that great mild salsa flavor, but holds its crunch well!  All you’ll need to do is dice your radishes and red onion finely and place in a bowl.  Squeeze a half of a limes worth of juice over the radishes and onions, add your salt, cilantro, and mix!  You can also use this for a variety of recipes, and it holds in the fridge very well too!

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I always have to add a little heat to any taco, and making your own salsas create such a rich flavor, and really add a great freshness.  For this recipe I placed some anaheim peppers, jalapenos, red onion, lime juice, and salt into a food processor, and pulsed until smooth.  It packs a decent amount of heat (especially depending on how many jalapenos you use), so a little goes a long way!

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Let’s talk Guacamole.  Everyone loves it on tacos, burritos… basically anything.  Personally, I like my guacamole to be incredibly creamy and rich, so I just pureed some avocados in a food processor with some lime juice & salt!  Let your avocados shine here, and don’t overpower them buy adding onions, tomatoes, or cilantro like a typical guacamole.  Pureeing them just makes them so incredibly creamy and delicious, you’ll have to try it yourself!

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I love fajitas on tacos, and wanted to incorporate them without adding too many fillings, so I created a roasted yellow bell pepper crema, to give that smoky flavor, while adding creaminess that cheese or sour cream would add in a traditional taco.  Roast your yellow bell peppers over an open flame on your stovetop or over a grill until slightly charred.  You can peel the peppers after if you’d like, but I leave the skin on because I like the taste that the charred bits give.  Remove the stem and de-seed your peppers, and place them in a blender with your soaked cashews, water, apple cider vinegar, miso, and salt.  Blend until completely smooth and transfer to the fridge until ready to use!

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For the main filling of the tacos, I chose to use pinto beans.  Pinto beans are traditionally used in Mexican cooking frequently, and they add such a great flavor to the tacos.  Rinse and drain your beans, and then add them to a skillet with coconut oil, coconut aminos, chili powder, garlic & onion granules, salt, pepper, adobo chili powder, cayenne, and smoked paprika.  Turn the heat to medium-high and sautee for about 10 minutes until heated through.

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Once you’ve got all your ingredients prepped, char up your corn tortillas over the stove top like we did with the yellow peppers, and pile on your fillings!  I also like to add some micro cilantro (or regular cilantro) on top of everything once all your tacos are put together.  You can also serve with some lime wedges for extra flavor as well!

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AVOCADO MASH

  • 2 avocados
  • juice of half a lime
  • pink himalayan salt to taste (about 1 tsp)
  1. Blend all ingredients until smooth in a food processor

ANAHEIM & JALAPENO SALSA

  • 3 anaheim peppers, de-seeded
  • 1-2 jalapenos, de-seeded (depending on how spicy you want it)
  • 1/2 of a red onion
  • 1 tsp pink himalayan salt
  • juice of half a lime
  1. De seed and remove the stems from all of your peppers
  2. Dice your red onion
  3. Combine all ingredients into a food processor and blend until smooth

SPICED PINTO BEANS

  • 2 cans of pinto beans, rinsed & drained
  • 2 tbs coconut aminos
  • 2 tbs coconut oil
  • 2 tsp chili powder
  • 2 tsp garlic granules
  • 2 tsp onion granules
  • 2 tsp pink himalayan salt
  • 2 tsp black pepper
  • 2 tsp adobo chili powder
  • 1 tsp cayenne pepper (more or less depending on how spicy you want it)
  • 2 tsp smoked paprika
  1. Combine all ingredients into a skillet over medium-high heat and sautee until heated through.

RADISH PICO DE GALLO

  • 1 bunch of red radishes
  • juice of 1 lime
  • 1/2 of a red onion
  • 1/2 tsp pink himalayan salt
  • 1 tbs cilantro
  1. Rinse off your radishes, and cut off the stems and tails.  Slice into small chunks, and finely dice your red onion & cilantro.
  2. Combine in a bowl with the rest of your ingredients and stir to combine.
  3. Allow to chill in the fridge for about 20 minutes, so that the lime juice has a chance to break down some of the radish & onion.

ROASTED YELLOW BELL PEPPER CREMA

  • 2 yellow bell peppers
  • 1 cup cashews, soaked / rinsed / drained
  • 1 tbs apple cider vinegar
  • 1 tsp pink himalayan salt
  • 1 tsp white pepper
  • 2 tsp white miso paste
  1. Roast your bell peppers whole over an open flame until slightly charred.  After they’ve cooled, remove the stem & seeds and roughly chop them.
  2. Rinse & drain your cashews from the water they were soaking in, and combine all your ingredients into a high powered blender.
  3. Blend until completely smooth, and transfer to the fridge until you’re ready to use it.

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